JP3553803B2 - How to make buckwheat noodles - Google Patents

Description

[0001]
[Industrial applications]
The present invention relates to a method for producing cooked buckwheat noodles using buckwheat peeled fruit.
[0002]
[Prior art]
With the diversification of dietary habits, rice gauze and the like are marketed as cooked foods in sealed containers. In addition, demand for natural foods has increased due to restrictions on energy intake and soba soy sauce has been attracting attention as a home food.
[0003]
When rice is boiled, usually, white rice excluding the thin skin of brown rice and germ is used, so that rice boiled rice can be manufactured in the same procedure as rice cooking. However, when the buckwheat is soybeans, except for the shell of the buckwheat noodles, the seeds with a skin (cuticle), that is, the peeled buckwheat, are generally used. Is required.
[0004]
[Object of the invention]
The present invention uses buckwheat buckwheat, and in the process of manufacturing buckwheat buckwheat, provides a method for producing buckwheat buckwheat that is suitable for punching and treating the epidermis. As a commercial product.
[0005]
[MEANS FOR SOLVING THE PROBLEMS]
For the above purpose, the present invention is to boil the buckwheat in boiling water, extract the buckwheat in a half-finished state, pass the buckwheat through cooling water after boiling. By cooling, the epidermis of buckwheat peel develops a green color, and then the half-buckwheat buckwheat is dried at a low temperature and dehumidified state to homogenize the moisture in the buckwheat peel. At the same time, excluding the stickiness of the surface layer of the peeled fruit, the semi-finished peeled fruit is put into a weighable state, and the dried peeled half-buckwheat buckwheat is filled in a predetermined amount in a container for individual packaging. Then, an appropriate amount of water is supplied into the container and the container is sealed.
[0006]
DESCRIPTION OF THE PREFERRED EMBODIMENTS
FIG. 1 shows the steps of the buckwheat manufacturing method of the present invention. The raw material is a seed with a skin (cuticle) from which the buckwheat husk has been removed, that is, a peeled buckwheat (rounded), which is sold in a paper bag. Buckwheat hulls, refuse, and the like are removed from the peeled fruits manually or by a separator in the sorting process.
[0007]
Then, in the next boil process, the peeled buckwheat is put into a pot containing boiling water, and a suitable time such as about 2 minutes so that the heat of the boiling water passes into the peeled fruit. Can be boiled. By this boil process, the peeled buckwheat berries are removed, and the peeled berries are boiled in a half-finished state without peeling the skin.
[0008]
Then, in the next cooling step, the boiled buckwheat buckwheat is cooled to a central temperature of the buckwheat with tap water of, for example, about 15 ° C. so as to reach the water temperature. By the boil step and the cooling step, the boring is performed as described above, and the peeling of the peeled fruit is colored with a light green color by the boiling effect. This coloring is important in increasing the commercial value of soba-gyu. The above-mentioned boil step and cooling step are repeated several times as necessary for punching the buckwheat peel and coloring the skin.
[0009]
After the boiling step and the cooling step, the surface layer of the peeled buckwheat is gelatinized. For this reason, many peeled fruits adhere to each other due to undulation accompanying the gelatinization of the surface layer and are in a state in which they are difficult to separate, which hinders weighing. Therefore, in the next drying step, the peeled buckwheat in the half-finished state is dried in a refrigerator at a low temperature, for example, about 2 ° C. and in a dehumidified state for an appropriate time, for example, all day and night. As a result, the buckwheat peels do not adhere to each other and can be weighed. In this drying step, the moisture in the surface layer of the peeled fruit also penetrates into the central part of the peeled fruit, and the moisture in the peeled fruit becomes uniform.
[0010]
In the next weighing process, the half-dried buckwheat is weighed by the automatic weighing device to an appropriate volume for individual packaging, and is automatically filled into a sealable bag-like container in the next filling process. Is done. In the subsequent water supply step, an appropriate amount of water and a necessary seasoning are added to the container depending on how many minutes are set.
[0011]
Then, in the next sealing step, the bag-shaped container is sealed by heat welding with an automatic sealing machine or the like, and in the retort sterilization step, it is sterilized at an appropriate temperature and time, for example, at 116 ° C. for 20 minutes. It is shipped through a process and a packaging process and sold as a product. The purchaser heats the soba noodles with boiling water in the bag-shaped container, or moves the soba noodles from the bag-shaped container to an appropriate container and heats it with a microwave oven before eating.
[0012]
【The invention's effect】
According to the present invention, by the boil step and the cooling step, the peeled buckwheat berries are punched out, and the peeled buckwheat is colored well without peeling, so that the buckwheat habit disappears and The color of the product increases the commercial value, and after the boil step and the cooling step, the drying step removes the stickiness of the peeled real surface and the semi-flooded peelable fruit becomes measurable. The weighing process can be performed efficiently with an automatic weighing device.
[Brief description of the drawings]
FIG. 1 is a process chart of a method for producing buckwheat noodles according to the present invention.

Claims (1)

Boil the buckwheat in boiling water, extract the buckwheat in a half-finished state, boil the buckwheat after passing through cooling water, and cool the buckwheat. By coloring the epidermis green, and then drying the half-buckwheat buckwheat in a low-temperature dehumidified state, the moisture in the buckwheat buckwheat is made uniform, and the surface layer of the buckwheat is removed. To make the semi-finished peeled fruit ready for weighing, fill a predetermined amount of the dried peeled half-buckwheat buckwheat into a container for individual packaging, and put an appropriate amount of water in the container. A method for producing buckwheat noodles, which is supplied and sealed.

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