JP2997822B2 - How to make buckwheat noodles and buckwheat noodles - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to buckwheat noodles and a method for producing buckwheat noodles.

[0002]

2. Description of the Related Art Buckwheat flour is a material for buckwheat noodles, and this buckwheat flour is made by grinding buckwheat berries. In this case, the buckwheat berries are crushed to separate the outer skin, leaving only the seeds. Ground into buckwheat flour. Then, the buckwheat flour when making the noodles is obtained by adding a pigment to the above buckwheat flour, so that the buckwheat noodles have a generally darker color tone. As the above-mentioned pigment, usually, a powder of charcoal is mixed, but even if it does not become harmful, it is not preferable on an image to use charcoal for buckwheat noodles that become food, and the flavor of buckwheat is reduced. .

[0003] Of course, the buckwheat flour obtained by grinding only the central part of the buckwheat seeds is whitish and has no color tone. By making it darker, the buckwheat flour fits the simple image of buckwheat noodles. Moreover, the buckwheat noodles obtained by grinding only the central part of the buckwheat noodles have less scent and flavor, and when grinded to the part close to the outer skin, on the contrary, the scent and flavor are improved, but the outer skin is ground. Therefore, buckwheat noodles made of buckwheat flour obtained by grinding the outer skin part have a poor feeling of passing over the throat and leave a bulky feeling, and cannot be said to be buckwheat noodles in terms of quality. Even worse, by mixing charcoal into buckwheat noodles with less aroma and flavor, the taste becomes even worse.

[0004]

As described above, the conventional soba noodles have the above-mentioned problems with regard to the color, aroma, and flavor. The problem to be solved by the present invention is these problems, it becomes a suitable color without mixing a special pigment such as charcoal, and also has a good aroma and flavor,
Provide high quality buckwheat noodles and a method for producing the same.

[0005]

The buckwheat flour used as the material of the buckwheat noodle according to the present invention is obtained by grinding only the central part of the buckwheat seed and baking the husk or the buckwheat berry with the husk attached. Mix things. The mixing process of the roasting powder may be before or after grinding the buckwheat berries, or may be before the noodle-making process, but this roasting powder acts as a conventional pigment, The pigment is also made from buckwheat berries. The mixing ratio of the roasted flour to the buckwheat flour is arbitrary, and the present invention is not limited to this. However, if the mixing ratio of the black roasted flour is increased, the noodles to be finished are naturally darkened. Here, the roasted powder is carbon and has the same chemical composition as charcoal, but when mixed into buckwheat noodles, the fragrance and flavor of the buckwheat noodles are completely different from those of the charcoal, and the quality is improved. Hereinafter, embodiments according to the present invention will be described in detail with reference to the drawings.

[0006]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The buckwheat noodle production method of the present invention has a buckwheat flour production method and a roasted flour production method, and it is general to mix noodles with buckwheat flour produced under the production method. is there. As shown in FIGS. 1 (a) and 1 (b), the conventional buckwheat flour production method is applied as it is, and the buckwheat berries 1 are crushed to separate the outer skin, and only the seed central portion is sufficiently concentrated. And grind the buckwheat flour 2 The buckwheat flour 2 obtained here is called the most flour made from the center of the fruit, and is a whitish buckwheat flour, and since it does not include the outer skin portion, it becomes a fine buckwheat flour 2.

On the other hand, as shown in FIGS. 2 (a) and 2 (b), the roasted powder is obtained by baking the buckwheat berries 1 and then finely crushing it into powder, which is apparently not different from charcoal powder. Carbon. Here, there are three types of roasting powder 3, the first is to make it by baking the buckwheat 1 with the outer skin attached, the second is to make it by firing only the outer skin, and the third is to separate the outer skin In some cases, only the dried fruit may be baked, and any of them may be carbonized to act as a pigment for buckwheat noodles. Even in the third case in which the outer skin is separated, the actual outer skin portion contains a component that improves the flavor and flavor of buckwheat noodles, and thus can be used as the roasted powder of the present invention. Here, the baking step is a general term for means for carbonizing buckwheat berries and its outer skin, and the specific method is not limited.

[0008] By the way, the above buckwheat flour 2
Then, an appropriate amount of the roasted flour 3 is added and mixed, and a binder such as an egg or a taro is put into the kneaded mixture, kneaded, thinly stretched, and then cut into thin noodles. In producing the buckwheat noodles, it is free to add a small amount of seasonings and sweeteners, but without using special pigments, high quality buckwheat noodles can be obtained only by linking with buckwheat berries. is there. As described above, the buckwheat noodles according to the present invention are obtained by mixing baked flour made by baking buckwheat berries or hulls with buckwheat flour as a kind of pigment, and can obtain the following effects. it can.

[0009]

The buckwheat noodles of the present invention become buckwheat noodles with a dark color tone without using any special additives other than buckwheat berries. In addition, there is no need to grind the outer skin of the buckwheat noodles in order to mix the roasted flour into the buckwheat noodles, so that the buckwheat noodles have a good throat feel and do not feel bulky. Furthermore, this buckwheat noodle is mixed with roasted flour whose outer skin has been baked as equivalent to the above outer skin, and the black roasted flour not only acts as a pigment but also produces the aroma and flavor required for buckwheat noodles. And high quality buckwheat noodles. On the other hand, since the outer skin portion is not ground, many germs attached to the outer skin portion are removed, and the germs partially contaminated are sterilized by the bactericidal action of the activated carbon of the roasted flour, resulting in a sanitary effect. Is also large.

[Brief description of the drawings]

Fig. 1 Process of making buckwheat flour

FIG. 2 Process for making roasted flour

[Explanation of symbols]

 1 Buckwheat fruit 2 Buckwheat flour 3 Baked flour

Claims (2)

(57) [Claims] Claims 1. A buckwheat flour or its rind is burned and carbonized to produce a roasted flour, and the baked flour is mixed in an appropriate ratio into a buckwheat flour made without grinding the outer skin portion. Soba noodles that are made by mixing together ties. 2. The buckwheat berry or its husk is baked and carbonized to produce a roasted flour, while the buckwheat flour is made without grinding the hull of the buckwheat berry, and A method for producing buckwheat noodles, wherein the buckwheat noodles are manufactured by mixing at a ratio and mixing a binder and the like.