JP4376192B2 - Soba noodles and soba noodles - Google Patents

Description

  [0001] The present invention relates to a sweet Japanese confectionery soba koji and soba noodle koji that has a unique texture and flavor and is suitable for tea.

  Traditionally, Japanese confectionery such as buns, mutton, and candy have been eaten. The buns and rice cakes are made by wrapping rice cakes with wheat flour or rice flour. There are two types of mutton, such as mutton, steamed mutton, and water mutton. Kneaded, chilled and hardened. There are rice flour and wheat flour added, green tea and coffee flour added for flavoring, and chestnuts and beans mixed without crushing.

  Patent Document 1 describes a method for producing sheep sheep using buckwheat flour as a raw material. According to this method for producing sheep oak, water is added to oat flour, agar powder, and sugar, and this is boiled and then cooled and solidified. The sheep candy described in Patent Document 1 has never had the idea of using buckwheat flour as a raw material, but the unique texture and flavor of buckwheat flour cannot be fully utilized. The yokan produced by the method of Patent Document 1 has a sticky texture like a cocoon.

  The present inventor is interested in the nutrition and flavor of buckwheat, and has continued research for many years on eggplants and mutton made from buckwheat flour. As a result, it was found that when buckwheat flour was added with water and stirred to make buckwheat straw, the starch of buckwheat became gelatinized and became sticky like strawberries.

  Patent Document 2 discloses a method for producing koji using buckwheat flour as a raw material. This manufacturing method tries to prevent the pasty of buckwheat by roasting buckwheat flour, then adding sugar and water and kneading. However, even with this method, the starchy and protein stickiness, slime and lumps of buckwheat cannot be removed.

JP-A-9-187225 JP 10-56971 A

  The inventor of the present invention, as a result of earnest research on the cause of pasting of buckwheat sheep buckwheat and buckwheat koji described in Patent Documents 1 and 2, resulted in a large amount of α starch contained in the raw buckwheat flour. I found out. Therefore, by removing a large amount of α starch from buckwheat flour as a raw material, gelatinization is eliminated, the unique texture, flavor and aroma of buckwheat flour are alive, and there is no lumps, and it feels like red bean koji koji. The purpose is to provide soba noodles.

  The buckwheat bran according to claim 1, which has been made to achieve the above object, is mainly composed of β starch that has been allowed to stand after precipitation after adding cold water to the buckwheat flour and stirring. Made from buckwheat flour.

  Similarly, the buckwheat koji described in claim 2 is characterized in that a sucrose component is added to the raw material, and the sugar content measured by a Brix saccharimeter is 60 to 70 degrees.

The buckwheat noodles of the present invention can be white buckwheat noodles when the buckwheat flour is an inner layer powder of buckwheat.

Buckwheat bean paste of the present invention can be該蕎flour is assumed to be middle powder buckwheat red buckwheat bean paste.

The buckwheat noodles of the present invention can be black soba koji when the buckwheat flour is an outer layer powder of buckwheat.

The method for producing buckwheat straw according to claim 3 , which has been made to achieve the above object, comprises buckwheat flour mainly composed of β starch which has been allowed to stand after precipitation after adding cold water to buckwheat flour. The soy flour mainly composed of α-starch is washed away, and the supernatant liquid in which the oat flour is dissolved or dispersed and floated is washed away, and water and saccharides are added and kneaded and heated.

Similarly, the method for producing buckwheat koji described in claim 4 is characterized in that cold water is added to the buckwheat flour according to the above and stirred, and the step of pouring off the supernatant liquid is repeated several times.

The buckwheat gourd according to claim 5 , which has been made to achieve the above object, is made from buckwheat flour mainly composed of β-starch which has been stirred after adding cold water to buckwheat flour and then stirred. Yes.

  The buckwheat noodles and buckwheat goats of the present invention can obtain a touch like a red bean koji without the paste being formed, the unique texture, flavor and aroma of buckwheat flour are alive and no lumps remain. Also, the buckwheat noodles and buckwheat goats of the present invention can be made into color-coded buckwheat noodles and buckwheat goats without any additives only by grading the raw buckwheat flour, and can provide a beautiful and highly safe Japanese confectionery. .

  Hereinafter, the Example which manufactured the buckwheat bran to which this invention is applied is described in detail.

(Preparation of raw buckwheat flour)
Grind commercially available buckwheat grains into rolls and divide the ground into five stages. The 5th powder comes out at the beginning of the pull. Below, it comes out in the order of 4th powder, 3rd powder, 2nd powder and 1st powder.

  No. 5 and No. 4 powders are outer layer powders of buckwheat grains, including shells and are rich in nutrients such as vitamins. Soba noodles are said to be soba, and the color is slightly blackish. In the buckwheat straw of the present invention, it is used for the black buckwheat straw of Example 3.

  No. 3 powder and No. 2 powder are middle-layer powders of buckwheat grains, which contain a rind portion and are rich in protein. When buckwheat is cut, it is often sold as ordinary soba or country soba, and the color is slightly reddish. The taste is slightly astringent. In the buckwheat straw of this invention, it is used for the red buckwheat straw of Example 2.

  The first flour is a flour of the germ part at the center of the buckwheat grain and has a high starch content. The amount that can be taken is small, and it is ranked the highest grade. The color is white and transparent, with little fragrance but sweetness. In the buckwheat straw of the present invention, it is used for the white buckwheat straw of Example 1.

Example 1 (white buckwheat straw)
Add 10 liters of cold water to 30 kg of No. 1 powder and sharpen until the powder is evenly moistened and free of lumps. Add 20 liters of cold water and knead well. When smooth, add 100 liters of cold water and stir well. Thereafter, the mixture is allowed to stand without stirring for 2 hours to allow the powder particles to settle. Gently dispose only wow water so as not to let the sinking powder flow. 100 liters of water is added and stirred well, and after standing for 1 hour, the powder particles are left and the wrinkled water is discarded. This is repeated until it is confirmed that the presence of starch is reduced to the reference amount due to the iodine starch reaction in wow water. Since the powder particles absorb water, the water cannot be completely drained, but is finally drained until the total weight reaches 60 kg.

  To this hydrated powder, 23 kg of refined sugar is added and stirred evenly. Put this in a steam pressure heating jacket and heat it to 60 ° C over 30 minutes while kneading carefully with a rotating blade of about one rotation every 3 seconds for 30 minutes. keep. (In addition, if it exceeds 60 ° C at this stage, it will cause lumps, gelatinization and water separation.)

  After confirming that the sugar content reached 50 degrees (measured with a Brix sugar meter) in about 2.5 hours after the start of heating, raise the heating temperature to 65 ° C and add 2 liters of water, 1.5 kg of water tank and 1 kg of reduced water tank. As the viscosity of the cocoon increases from around the hook and the central shaft, the spatula is put in the same direction as the rotating blades to scrape off the cocoon. If it is further continued for 2 hours, the sugar content becomes approximately 58 degrees. At that time, add 1.5Kg of water tank and 1Kg of reduced water tank in the same amount as before, scrape in the same way, stop heating in 30 minutes after confirming that the center temperature is 65 ° C, so that the heat does not burn with residual heat. Knead with rotating feathers and spatula. When the sugar content of 63 degrees is confirmed, transfer to a container and take rough heat. It was allowed to cool naturally so as not to dry, and the next day, the koji was tightened and a white oat koji with a sugar content of 65 degrees was completed.

  When 10 people sampled this white buckwheat noodle, it was confirmed that everyone was delicious. It was evaluated that the unique touch and sweetness harmonize with each other with little fragrance.

  Various trials are conducted until reaching this point, and when the sugar content exceeds 75 degrees, binding mutations appear in the sugar and the powder, and from the second day after the production, the surface and the inner surface can form a lump such as a sharp or stone. I found out. In addition, by cooling, such as refrigeration, the constitution changes, causing water separation, compression and cracking. As a solution to this, it is necessary to finish with a sugar content of 70 degrees or less at the stage of koji production, and to knead carefully by keeping the rotating blades at the same speed in the same direction and keeping the center temperature of the koji at 65 ° C. .

Example 2 (red buckwheat straw)
Red buckwheat straw is obtained in substantially the same manner as in Example 1 (white buckwheat straw) except that the raw buckwheat flour is mixed powder of the second flour, third flour, fourth flour, and fifth flour. However, even when the heating temperature was increased by about 3 to 5 ° C., the completed red buckwheat straw did not have any problems such as solidification, water separation, compression and cracking.

  When 10 people sampled this red buckwheat noodle, all of them evaluated that the smell of buckwheat was good. Nine people rated it as delicious with a slight astringency and a rough texture. One was rated as astringent or worried about the countryside soba noodles.

Example 3 (black buckwheat straw)
Black buckwheat straw is obtained in substantially the same manner as in Example 1 (white buckwheat straw) except that the raw material buckwheat flour is mixed powder of the same amount of No. 4 flour and No. 5 flour.
When 10 people sampled this black buckwheat noodle, it was evaluated that everyone smelled soba and the rough texture made it feel like soba.

  In order to withstand long-term storage of these buckwheat noodles, they are vacuum packed immediately after being kneaded and boiled at about 95 degrees. Such a treatment is suitable when heating at 190 ° C. or higher is performed in the secondary processing of buckwheat koji.

  When there is a possibility that the secondary processing is not performed, the kneaded buckwheat koji is made into a high-temperature vacuum pack, boiled at 120 degrees, and then lined. What is necessary is just to vacuum-pack.

  Trials were made from these white buckwheat noodles, red buckwheat noodles, and black buckwheat noodles, and the taste of each soba koji was alive.

Example 4 (Soba noodle)
To 1 kg of white buckwheat koji, 180 g of refined sugar and an agar solution prepared by previously boiling agar with water were added and kneaded for 50 minutes while heating to 70 ° C. This was put into a container and allowed to cool to obtain a white buckwheat goat. In the tasting, the impression was that everyone was delicious. When this white buckwheat goat was packed, placed in room temperature and tested for a shelf life, the taste did not change for 10 days or more, and there was no change in appearance. In other months, there was no change for more than 20 days.

  Similarly, black buckwheat strawberries and red buckwheat strawberries were obtained. These were also the same evaluation.

  When these soba noodles are cut into 1 cm thickness, placed on a small plate, and warmed in a microwave oven for 15 seconds without wrapping, some of the sheep will swell out, and if you take it out and eat it, the flavor of the soba will increase It became.

Claims (5)

  Cold buckwheat flour made from buckwheat flour mainly composed of β starch which has been allowed to stand after precipitation after adding cold water to buckwheat flour.   The buckwheat koji according to claim 1, wherein a sucrose component is added to the raw material, and the sugar content measured by a Brix saccharimeter is 60 to 70 degrees.   After adding cold water to the buckwheat flour and stirring it, leave the buckwheat flour mainly composed of settled β starch, wash away the supernatant liquid from which the buckwheat flour mainly composed of α starch is dissolved or dispersed, A method for producing buckwheat koji characterized by adding sugar and kneading and heating. 4. The method for producing buckwheat straw according to claim 3 , wherein the step of adding cold water to the buckwheat flour according to the above and agitating and pouring away the supernatant liquid is repeated several times.   A buckwheat gourd made from buckwheat flour mainly composed of β starch which has been cooled and added to the buckwheat flour and stirred and then allowed to stand to settle.