JPH01304858A - Novel buckwheat noodle and production thereof - Google Patents
Novel buckwheat noodle and production thereofInfo
- Publication number
- JPH01304858A JPH01304858A JP63136519A JP13651988A JPH01304858A JP H01304858 A JPH01304858 A JP H01304858A JP 63136519 A JP63136519 A JP 63136519A JP 13651988 A JP13651988 A JP 13651988A JP H01304858 A JPH01304858 A JP H01304858A
- Authority
- JP
- Japan
- Prior art keywords
- minced
- buckwheat
- additive
- cellulose
- noodles
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000009419 Fagopyrum esculentum Nutrition 0.000 title claims abstract description 41
- 238000004519 manufacturing process Methods 0.000 title claims description 4
- 241000219051 Fagopyrum Species 0.000 title claims 4
- 235000012149 noodles Nutrition 0.000 title abstract description 13
- 239000000654 additive Substances 0.000 claims abstract description 34
- 230000000996 additive effect Effects 0.000 claims abstract description 23
- 235000013312 flour Nutrition 0.000 claims abstract description 16
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 229920002678 cellulose Polymers 0.000 claims description 22
- 239000001913 cellulose Substances 0.000 claims description 22
- 240000008620 Fagopyrum esculentum Species 0.000 abstract description 37
- 235000000832 Ayote Nutrition 0.000 abstract description 2
- 240000004244 Cucurbita moschata Species 0.000 abstract description 2
- 235000009854 Cucurbita moschata Nutrition 0.000 abstract description 2
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 abstract description 2
- 244000000626 Daucus carota Species 0.000 abstract description 2
- 235000002767 Daucus carota Nutrition 0.000 abstract description 2
- 235000009337 Spinacia oleracea Nutrition 0.000 abstract description 2
- 244000300264 Spinacia oleracea Species 0.000 abstract description 2
- 235000015136 pumpkin Nutrition 0.000 abstract description 2
- 238000000034 method Methods 0.000 abstract 1
- 230000000050 nutritive effect Effects 0.000 abstract 1
- 235000013311 vegetables Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 235000003261 Artemisia vulgaris Nutrition 0.000 description 1
- 240000006891 Artemisia vulgaris Species 0.000 description 1
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 241001474374 Blennius Species 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 239000011230 binding agent Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 210000001747 pupil Anatomy 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Abstract
Description
【発明の詳細な説明】 〔産業上の利用分野〕 この発明は新規なそばおよびその製法に関する。[Detailed description of the invention] [Industrial application field] This invention relates to a new soba and a method for producing the same.
野菜等の添加物をそば粉に混入し、そばを製造する方法
は従来から行われている。BACKGROUND ART There has been a conventional method of producing buckwheat flour by mixing additives such as vegetables into buckwheat flour.
しかしながら、従来におけるこれらの方法にあっては、
野菜等の添加物を混入するにあたって、野菜等の搾り汁
を使用していたため、出来上がった蕎麦に添加物独特の
色彩および味覚を呈しにくく、この結果、野菜等の添加
物が混入されているにもかかわらず、その効果を発揮し
にくいという不都合を有した。However, in these conventional methods,
When adding vegetable additives, the squeezed juice of vegetables, etc. was used, so the finished soba did not have the unique color and taste of the additives. However, it has the disadvantage that it is difficult to demonstrate its effects.
この発明の課題は前記不都合を解消することである。An object of the present invention is to eliminate the above-mentioned disadvantages.
前記課題を達成するために、この発明に係る新規なそば
においては、
そば粉にミンチ状の繊維素添加物を含有させたものであ
る。In order to achieve the above object, the novel buckwheat noodles according to the present invention contain minced cellulose additives in buckwheat flour.
また、この新規なそばは、繊維素添加物をミンチ状に切
断し、このミンチ状の繊維素添加物をそばわ〕に混入す
ることによって製造される。In addition, this new buckwheat is produced by cutting the cellulose additive into minced pieces and mixing the minced cellulose additive into buckwheat.
上記のようにように構成された新規なそばにあっては、
繊維素添加物がミンチ状であるため、そば粉に混入後も
添加物独自の色彩および味覚を呈しやすいものである。In the novel buckwheat noodles constructed as described above, since the cellulose additive is in minced form, it tends to exhibit the unique color and taste of the additive even after being mixed into buckwheat flour.
また、この新規なそばを製造するにあたって、繊維素添
加物をミンチ状に切断し、このミンチ状の繊維素添加物
をそば粉に混入すればよい。Furthermore, in producing this new buckwheat, the cellulose additive may be cut into minced pieces, and the minced cellulose additive may be mixed into buckwheat flour.
以下、この発明の実施例を図面に基づいて説明する。 Embodiments of the present invention will be described below based on the drawings.
＼−
第１図において、１はそば麺、２，２．・・・はこのそ
ば麺１に混入されたミンチ状の繊維素添加物である。こ
の繊維素添加物２の端縁はそば麺１の表面にスポット状
に露出している。このため、前記そば麺１はこの繊維素
添加物２の色彩を呈することができる。また、この繊維
素添加物２はミンチ状であるため、そば麺１中において
も添加物２独自の味覚は維持される。なお、繊維素添加
物２は繊維素を有するものであればなんでも良いが、適
当なものとしては、人参、南瓜、はうれん草、よもぎ、
竹の子、生のり、えび等が挙げられる。\- In Figure 1, 1 is soba noodles, 2, 2. ... is a minced cellulose additive mixed into this soba noodles 1. The edges of this cellulose additive 2 are exposed in spots on the surface of the soba noodles 1. Therefore, the soba noodles 1 can exhibit the color of the cellulose additive 2. Furthermore, since the cellulose additive 2 is in minced form, the unique taste of the additive 2 is maintained even in the soba noodles 1. Note that the cellulose additive 2 may be anything containing cellulose, but suitable examples include carrot, pumpkin, spinach, mugwort,
Examples include bamboo shoots, raw seaweed, and shrimp.
鰺
このようなそば瞳１を製造するには、
まず、繊維素添加物２をミンチ機によってミンチ状に砕
く。To produce buckwheat pupil 1 like this one, first, the cellulose additive 2 is crushed into minced pieces using a mincing machine.
また、そば粉につなぎとして小麦粉をまぜあわせ、更に
、前記ミンチ状の添加物を添加して水とこねることによ
りこの発明のそばを製造する。In addition, the buckwheat noodles of the present invention are produced by mixing buckwheat flour with wheat flour as a binder, adding the above-mentioned minced additives, and kneading the mixture with water.
この場合、繊維素添加物の生地（そば粉＋小麦粉）対す
る割合は約３０％（重量）位がよい。なお、かかる割合
は各々の場合によって適宜定めることができる。In this case, the ratio of the cellulose additive to the dough (buckwheat flour + wheat flour) is preferably about 30% (by weight). Note that this ratio can be determined as appropriate depending on each case.
この発明に係る新規なそばは、
そば粉にミンチ状の繊維素添加物を含有させたため、
繊維素添加物がそば粉に混入後も添加物独自の色彩およ
び味覚を呈しやすいものである。The novel buckwheat noodles according to the present invention contain minced cellulose additives in buckwheat flour, so even after the cellulose additives are mixed into buckwheat flour, they tend to exhibit the color and taste unique to the additives.
よって、この新規なそばは、従来よりも野菜等の添加物
を混入する効果が向上する。Therefore, in this new soba, the effect of mixing additives such as vegetables is improved compared to the conventional soba.
また、この新規なそばは、繊維素添加物をミンチ状に切
断し、このミンチ状の繊維素添加物をそば粉に混入すれ
ば、簡易に製造できる。Furthermore, this new buckwheat can be easily produced by cutting the cellulose additive into minced pieces and mixing the minced cellulose additive into buckwheat flour.
更に、この新規なそばは、従来のそばよりも栄養価が高
く健康によい。Furthermore, this new buckwheat is more nutritious and healthier than conventional buckwheat.
図面はこの発明に係る新規なそばおよびその製法の実施
例を示すもので、
第１図はそばの正面図、
第２図は第１図における■−■線断面図である。
１ ・・・ そば麺（そば）
２ ・・・ 繊維素添加物
第１５The drawings show an embodiment of the novel soba and its manufacturing method according to the present invention, and FIG. 1 is a front view of the soba, and FIG. 2 is a sectional view taken along the line ■-■ in FIG. 1. 1... Soba noodles (soba) 2... Cellulose additive No. 15
Claims (2)
新規なそば。(1) A new buckwheat flour containing minced cellulose additives.
状の繊維素添加物をそば粉に混入することを特徴とする
新規なそばの製法。(2) A novel buckwheat production method characterized by cutting the cellulose additive into minced pieces and mixing the minced cellulose additive into buckwheat flour.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63136519A JPH01304858A (en) | 1988-06-02 | 1988-06-02 | Novel buckwheat noodle and production thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63136519A JPH01304858A (en) | 1988-06-02 | 1988-06-02 | Novel buckwheat noodle and production thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH01304858A true JPH01304858A (en) | 1989-12-08 |
Family
ID=15177075
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63136519A Pending JPH01304858A (en) | 1988-06-02 | 1988-06-02 | Novel buckwheat noodle and production thereof |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH01304858A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH06225714A (en) * | 1992-12-14 | 1994-08-16 | Katsuo Kamiya | Buckwheat noodle |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59187745A (en) * | 1983-04-09 | 1984-10-24 | Nippon Shokuhin Kako Kk | Novel type of food material |
| JPS6112260A (en) * | 1984-06-26 | 1986-01-20 | Shiro Hayashi | Production of noodle |
| JPS62134051A (en) * | 1985-12-09 | 1987-06-17 | Kuniaki Nagafune | Yam-containing somen (fine noodles) |
-
1988
- 1988-06-02 JP JP63136519A patent/JPH01304858A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59187745A (en) * | 1983-04-09 | 1984-10-24 | Nippon Shokuhin Kako Kk | Novel type of food material |
| JPS6112260A (en) * | 1984-06-26 | 1986-01-20 | Shiro Hayashi | Production of noodle |
| JPS62134051A (en) * | 1985-12-09 | 1987-06-17 | Kuniaki Nagafune | Yam-containing somen (fine noodles) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH06225714A (en) * | 1992-12-14 | 1994-08-16 | Katsuo Kamiya | Buckwheat noodle |
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