JPH02215358A - Raw noodle containing rice wine lee - Google Patents
Raw noodle containing rice wine leeInfo
- Publication number
- JPH02215358A JPH02215358A JP1037178A JP3717889A JPH02215358A JP H02215358 A JPH02215358 A JP H02215358A JP 1037178 A JP1037178 A JP 1037178A JP 3717889 A JP3717889 A JP 3717889A JP H02215358 A JPH02215358 A JP H02215358A
- Authority
- JP
- Japan
- Prior art keywords
- noodles
- sake lees
- raw
- rice wine
- raw material
- 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
- 235000012149 noodles Nutrition 0.000 title claims abstract description 70
- 235000019991 rice wine Nutrition 0.000 title abstract 5
- 239000002994 raw material Substances 0.000 claims abstract description 20
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 23
- 108010068370 Glutens Proteins 0.000 abstract description 4
- 235000021312 gluten Nutrition 0.000 abstract description 4
- 241000209140 Triticum Species 0.000 abstract description 3
- 235000021307 Triticum Nutrition 0.000 abstract description 3
- 230000001476 alcoholic effect Effects 0.000 abstract description 2
- 239000012267 brine Substances 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 abstract 1
- 239000000047 product Substances 0.000 description 12
- 239000000796 flavoring agent Substances 0.000 description 11
- 235000019634 flavors Nutrition 0.000 description 11
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 10
- 240000008620 Fagopyrum esculentum Species 0.000 description 9
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 9
- 235000013334 alcoholic beverage Nutrition 0.000 description 9
- 238000012360 testing method Methods 0.000 description 9
- 238000003860 storage Methods 0.000 description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- 230000001953 sensory effect Effects 0.000 description 6
- 235000019640 taste Nutrition 0.000 description 6
- 235000013312 flour Nutrition 0.000 description 4
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 3
- 239000007864 aqueous solution Substances 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 229920003023 plastic Polymers 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 241000219051 Fagopyrum Species 0.000 description 1
- 241000720950 Gluta Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 235000013532 brandy Nutrition 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 229940059442 hemicellulase Drugs 0.000 description 1
- 108010002430 hemicellulase Proteins 0.000 description 1
- 235000020094 liqueur Nutrition 0.000 description 1
- 230000005923 long-lasting effect Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000019992 sake Nutrition 0.000 description 1
- 235000020083 shōchū Nutrition 0.000 description 1
- 235000015096 spirit Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
- 125000000391 vinyl group Chemical group [H]C([*])=C([H])[H] 0.000 description 1
- 229920002554 vinyl polymer Polymers 0.000 description 1
- 235000015041 whisky Nutrition 0.000 description 1
- 235000014101 wine Nutrition 0.000 description 1
Landscapes
- Noodles (AREA)
Abstract
Description
【発明の詳細な説明】
産業上の利用分野
本発明は新規な生麺、さらに詳しくは酒粕、酒粕の糖化
物、あるいは該糖化物の再発酵物を原料の一部に用いた
新規な生麺に関する。DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application The present invention relates to novel raw noodles, more specifically, novel raw noodles using sake lees, a saccharified product of sake lees, or a re-fermented product of the saccharified product as a part of the raw material. Regarding.
従来の技術
麺類の食品的価値としては、歯切れ、歯ごたえ、歯触り
、舌触り等のごとき触覚に訴える物理的特性、食味、あ
るいは保存性等がすぐれていることが要求されるが、こ
れらの緒特性を改善するためにアルコールが用いられる
場合がある。Conventional technology The food value of noodles is required to have excellent physical properties that appeal to the sense of touch, such as crispness, chewiness, texture, texture, etc., taste, and preservability. Alcohol may be used to improve
例えば、プロピレングリコールが防腐剤として生麺に添
加して用いられており、また、特公昭５６−２４４９９
号にはエタノールによる保存性の向上が開示されている
。For example, propylene glycol is added to raw noodles as a preservative.
The issue discloses that ethanol improves storage stability.
一方、特開昭６１−８５１５７号には、製麺時にエタノ
ール含有水溶液を用いることにより、得られた麺の腰が
強い、歯ごたえが良好である、煮くずれしない、麺が付
着しにくいことが開示されている。また、そこには酒類
等のエタノール含有水溶液に由来する香り、味を付与で
きる旨の開示もなされている。同様に、特開昭６２−２
２４２５０号参照）には、酒類を一原料として添加して
、麺の味および腰が向上される旨の開示がなされている
。On the other hand, JP-A-61-85157 discloses that by using an ethanol-containing aqueous solution during noodle making, the resulting noodles are firm, have good texture, do not fall apart, and are difficult to stick to. has been done. It is also disclosed that the aroma and taste derived from ethanol-containing aqueous solutions of alcoholic beverages and the like can be imparted thereto. Similarly, JP-A-62-2
No. 24250) discloses that the taste and firmness of noodles can be improved by adding alcoholic beverages as a raw material.
しかしながら、これらの技術には風味、コスト等につい
ていくつか問題点があった。However, these techniques have some problems with respect to taste, cost, etc.
すなわち、まず、前記した先行技術においては、酒類（
清酒、リキュール、ウィスキー、ブランデー、焼酎、ワ
イン、スピリッツ等）自体が製麺時に加えられ、得られ
た麺類を茹でたときに、強いエタノール臭が感じられる
。また、酒類に由来する味、香りは期待できるものの、
例えば、清酒の持つ独特の風味（麹の香り、あるいは酵
母に由来する発酵香）のごとき日本人が特に好む一種独
特の風味までは期待できない。あるいは、酒類自体を使
用するのでコスト高となり、実用化上での問題点もある
。さらには、プロピレングリコールの使用については、
このような食品添加剤を使用せずに保存性を向上させた
いという要求もある。That is, first, in the prior art described above, alcoholic beverages (
Sake, liqueur, whiskey, brandy, shochu, wine, spirits, etc.) are added during noodle making, and when the resulting noodles are boiled, a strong ethanol odor can be felt. In addition, although the taste and aroma derived from alcoholic beverages can be expected,
For example, you cannot expect the unique flavor that Japanese people like, such as the unique flavor of sake (the aroma of koji or the fermented aroma derived from yeast). Alternatively, since the alcoholic beverage itself is used, the cost is high and there are problems in practical application. Furthermore, regarding the use of propylene glycol,
There is also a demand for improving preservability without using such food additives.
発明が解決しようとする課題
前記したごとき、酒類をそのまま用いた麺類が有する風
味に乏しく、エタノール臭が強く、コストが高いという
欠点を解消し、また、同時にプロピレングリコールのよ
うな特別の添加剤を用いなくても保存性にすぐれた麺類
の出現が望まれていた。Problems to be Solved by the Invention The above-mentioned disadvantages of noodles made using alcoholic beverages as they are, such as poor flavor, strong ethanol odor, and high cost, can be overcome, and at the same time, special additives such as propylene glycol can be added to the noodles. There has been a desire for noodles that have excellent shelf life even when not used.
課題を解決するＩ：めの手段
かかる事情に鑑み、本発明者らは鋭意研究を重ねた結果
、酒類自体ではなく、酒粕、酒粕の糖化物、あるいは該
糖化物の再発酵物を用いることにより麺類、特に中華麺
およびそば麺に独特の風味を付すことができ、併せて腰
が強く、かつ保存性にもすぐれた生麺が得られることを
見い出し、本発明を完成するに至った。I: Means for Solving the Problems In view of the above circumstances, the present inventors have conducted intensive research and found that by using sake lees, a saccharified product of sake lees, or a re-fermented product of the saccharified product, instead of alcoholic beverages themselves. The present inventors have discovered that it is possible to impart a unique flavor to noodles, particularly Chinese noodles and soba noodles, and to obtain raw noodles that are firm and have excellent storage stability, and have thus completed the present invention.
すなわち、本発明は、アルコール濃度５〜２０容量／重
量％の酒粕、アルコール濃度５〜２０容量／重量％の酒
粕の糖化物、および該糖化物の再発酵物よりなる群から
選択される酒粕原料５〜５０重量部と製麺原料１００重
量部とを混合してなることを特徴とする酒粕入り生麺を
提供するものである。That is, the present invention provides a sake lees raw material selected from the group consisting of sake lees with an alcohol concentration of 5 to 20% by volume/weight, a saccharified product of sake lees with an alcohol concentration of 5 to 20% by volume/weight, and a re-fermented product of the saccharified product. To provide raw noodles containing sake lees, which are made by mixing 5 to 50 parts by weight and 100 parts by weight of a raw material for noodle making.
本発明においては、酒類自体を使用せず、酒粕原料を使
用する。かかる酒粕原料を使用することにより、独特の
風味、旨味を付与することができる。In the present invention, alcoholic beverages themselves are not used, but sake lees raw materials are used. By using such a raw material for sake lees, a unique flavor and umami can be imparted.
本明細書中で用いる酒粕原料なる語は酒粕、酒粕を糖化
したもの、あるいは該糖化物の再発酵物をいい、風味あ
るいは酵母が生きているという観点より、好ましくは、
新鮮な酒粕を用いる。The term "sake lees raw material" used in this specification refers to sake lees, saccharified sake lees, or re-fermented products of the saccharified product, and from the viewpoint of flavor or live yeast, preferably:
Use fresh sake lees.
酒粕は清酒製造工程中で発生する副産物であり、アルコ
ール濃度は通常５〜２０％である。本発明においては、
かかるアルコール濃度範囲の酒粕をそのまま酒粕原料と
して用いる。Sake lees is a byproduct generated during the sake manufacturing process, and its alcohol concentration is usually 5 to 20%. In the present invention,
Sake lees having such an alcohol concentration range is used as it is as a raw material for sake lees.
別法として、酒粕の糖化台を酒粕原料として用いること
もできる。酒粕糖化物は酒粕を糖化することにより得ら
れるが、かかる糖化は、例えば、酒粕をその０．１〜３
倍重量の水に溶解し、室温にて２〜２０日間放置し、酒
粕中の澱粉質、蛋白質を分解させることにより行う。分
解に際しては、グルタＳＢ（天野製薬製）、コクゲン（
大和化成製）、あるいはへミセルラーゼ１００（上田化
学製）等の糖化剤を用いることもできる。Alternatively, a saccharification stand for sake lees can also be used as a raw material for sake lees. Saccharified sake lees can be obtained by saccharifying sake lees.
This is done by dissolving in twice the weight of water and leaving it at room temperature for 2 to 20 days to decompose starch and protein in the sake lees. When decomposing, Gluta SB (manufactured by Amano Pharmaceutical), Kokugen (
A saccharifying agent such as Yamato Kasei Co., Ltd.) or Hemicellulase 100 (Ueda Kagaku Co., Ltd.) can also be used.
さらには、酒粕原料として、再発酵物を用いることもで
きる。これは、前記した糖化と同様の条件下で室温放置
するに際し、残存酵母により再発酵させることにより得
られる。Furthermore, a re-fermented product can also be used as a raw material for sake lees. This can be obtained by re-fermenting with residual yeast when left at room temperature under the same conditions as for the saccharification described above.
本発明の酒粕入り生麺を製造するに当たっては、製麺原
料１００重量部に対してかかる酒粕原料を５〜５０重量
部配合して用いる。酒粕原料の配合が５重量部未満であ
ると、好ましい発酵香が付与できず、また、麺の保存性
があまり向上しないので、適当でない。一方、５０重量
部を超えると、水分過多となり麺がベタつくので、適当
でない。In producing the raw noodles containing sake lees of the present invention, 5 to 50 parts by weight of the sake lees raw material is mixed with 100 parts by weight of the noodle raw material. If the amount of the sake lees raw material is less than 5 parts by weight, it is not suitable because a desirable fermented flavor cannot be imparted and the shelf life of the noodles is not improved much. On the other hand, if it exceeds 50 parts by weight, it is not suitable because there will be too much water and the noodles will become sticky.
製麺原料は小麦粉であるが、所望により、グルテン、食
塩等を添加することもできる。The raw material for making noodles is wheat flour, but gluten, salt, etc. can be added if desired.
これらの原料を混合し、常法に従って、捏ねて生地を調
整し、熟成し、その後圧延・切り出して本発明の酒粕入
り生麺を得る。These raw materials are mixed, kneaded to prepare a dough according to a conventional method, aged, and then rolled and cut to obtain the raw noodles containing sake lees of the present invention.
かくして、得られる本発明の酒粕入り生麺は茹でたとき
に、アルコール臭はほとんど感じられず、独特の風味、
旨味を味わうことができる。また、酒粕等を用いるので
、酒類自体を使用する場合と比べてコスト安となる。In this way, when the raw noodles containing sake lees of the present invention are boiled, there is almost no alcohol odor, and the noodles have a unique flavor.
You can taste the flavor. Furthermore, since sake lees or the like is used, the cost is lower than when using alcoholic beverages themselves.
なお、本発明の酒粕入り中華麺は生麺としてのみならず
、場合によっては常法に従って、乾麺とすることもでき
る。In addition, the Chinese noodles containing sake lees of the present invention can be made not only as fresh noodles but also as dry noodles according to a conventional method depending on the case.
１星
本発明の酒粕入り生麺においては、酒粕に由来する発酵
香が麺に付与されるので、茹でたときに、強いアルコー
ル臭は感じられない。また、アルコールの作用により、
腰が強く、弾力性が長持ちする麺が得られる。さらには
、アルコール分の防腐効果により、麺の保存性が向上す
る。1 star In the raw noodles containing sake lees of the present invention, the fermented aroma derived from the sake lees is imparted to the noodles, so no strong alcohol odor is felt when boiled. Also, due to the action of alcohol,
Noodles with firmness and long-lasting elasticity can be obtained. Furthermore, the preservative effect of the alcohol content improves the shelf life of the noodles.
以下に実施例を挙げて本発明をさらに詳しく説明する。The present invention will be explained in more detail with reference to Examples below.
実施例１゜
小麦粉２ｋｇ、グルテン２００ ｇ、笠木１００ｇと、
新鮮酒粕４００ｇを水４００ｍＱで希釈・混合したもの
（アルコール濃度１３％）とを合し、３０分間回回転台
し、２時間熟成した後、圧延、切り出しを行って生麺形
態である本発明の酒粕入り中華麺を得た。対照として新
鮮酒粕の希釈物の代わりに水６００ｍαで置き換えて、
同様な手順で生の中華麺を得た。Example 1゜2 kg of wheat flour, 200 g of gluten, 100 g of Kasagi,
A mixture of 400 g of fresh sake lees diluted and mixed with 400 mQ of water (alcohol concentration 13%) was put on a rotary table for 30 minutes, aged for 2 hours, and then rolled and cut into raw noodles. I got Chinese noodles with sake lees. As a control, 600 mα of water was substituted for the diluted fresh sake lees.
Raw Chinese noodles were obtained using the same procedure.
本発明の酒粕入り中華麺と対照中華麺を用いて、官能試
験および保存性試験を行った。Sensory tests and preservability tests were conducted using the Chinese noodles containing sake lees of the present invention and control Chinese noodles.
官能試験においては、生の中華麺を沸騰水中で２分間茹
で、得られた茹で麺を熟練した１０名のパネラ−により
発酵香、軟らかさ、腰の強さの項目について試食評価を
行った。結果を第１表に示す。In the sensory test, raw Chinese noodles were boiled in boiling water for 2 minutes, and the resulting boiled noodles were taste-tested by 10 experienced panelists in terms of fermented flavor, softness, and firmness. The results are shown in Table 1.
一方、保存性試験においては、生の中華麺をビニール袋
に入れ、密封し、２５℃の恒温室に放置して外観の経時
変化を観察した。結果を第２表に示す。On the other hand, in the storage test, raw Chinese noodles were placed in a plastic bag, sealed, and left in a constant temperature room at 25° C. to observe changes in appearance over time. The results are shown in Table 2.
第１表 中華麺の官能評価 Ｏ：良好な方にＯ 第２表 中華麺の保存試験 （ビニール装入、保存温度２５℃） ±〜＋＋＋−：カビ等の繁殖の程度を示す。Table 1 Sensory evaluation of Chinese noodles O: O for good Table 2: Storage test of Chinese noodles (Packaged in vinyl, storage temperature 25℃) ±~+++-: Indicates the degree of growth of mold, etc.
−二外観変化なし
第１表から明らかなごとく、はとんどのパネラ−は、本
発明の酒粕入り中華麺から発酵香を感じており、また、
軟らかくて腫のある麺であるとの評価を下している。- No change in appearance As is clear from Table 1, most panelists felt the fermented aroma from the Chinese noodles containing sake lees of the present invention, and
They rate the noodles as soft and swollen.
第２表から明らかなごとく、対照中華麺に比し、本発明
の酒粕入り中華麺は保存性にすぐれたものである。観察
に際し、対照中華麺では７日後にはカビ等の発生が認め
られ、麺も固くなったが、本発明の中華麺ではカビ等の
発生は全く認められず、麺の手触りも固くなることなく
、切り出し時の弾力性も維持されていた。As is clear from Table 2, the Chinese noodles containing sake lees of the present invention have excellent preservability compared to the control Chinese noodles. During observation, the growth of mold, etc. was observed in the control Chinese noodles after 7 days, and the noodles became hard, but no mold, etc. was observed in the Chinese noodles of the present invention, and the texture of the noodles did not become hard. The elasticity during cutting was also maintained.
実施例２゜
そば粉３００ ｇ、強力粉１０００ｇ、グルテン２０ｇ
１食塩６ｇと、新鮮酒粕１５０ｇを水２２０ｍ１２で希
釈・混合したもの（アルコール濃度１３％）とを合し、
３０分間回回転台し、２時間熟成した後、圧延、切り出
しを行って生麺形態である本発明の酒粕入りそば麺を得
た。対照として、新鮮酒粕の希釈物の代わりに水３００
＋ｎＱで置き換えて、同様な手順で生のそば麺を得た。Example 2゜300g of buckwheat flour, 1000g of strong flour, 20g of gluten
Combine 6g of salt and 150g of fresh sake lees diluted and mixed with 220ml of water (alcohol concentration 13%),
After being aged on a rotary table for 30 minutes and aged for 2 hours, the noodles were rolled and cut to obtain the soba noodles containing sake lees of the present invention in the form of raw noodles. As a control, 300% water was used instead of diluted fresh sake lees.
+nQ was substituted and raw soba noodles were obtained in the same manner.
本発明の酒粕入りそば麺と対照そば麺を用いて、官能試
験および保存性試験を行ったが、実施例１の中華麺と同
様にそば麺の品質向上が期待できる。Sensory tests and preservability tests were conducted using the soba noodles containing sake lees of the present invention and the control soba noodles, and it can be expected that the quality of the soba noodles will be improved in the same way as the Chinese noodles in Example 1.
官能試験においては、生のそば麺を沸騰水中で２分間茹
で、得られた茹で麺を熟練した１０名のパネラ−により
、発酵香、軟らかさ、腰の強さの項目について試食評価
を行った。結果を第３表に示す。In the sensory test, raw soba noodles were boiled in boiling water for 2 minutes, and the resulting boiled noodles were taste-tested by 10 experienced panelists in terms of fermented flavor, softness, and firmness. . The results are shown in Table 3.
一方、保存性試験においては、生のそば麺をビニール袋
に入れ、密封し、２５℃の恒温槽に放置して外観の経時
変化を観察した。結果を第４表に示す。On the other hand, in the storage test, raw soba noodles were placed in a plastic bag, sealed, and left in a constant temperature bath at 25°C to observe changes in appearance over time. The results are shown in Table 4.
第３表
そば麺の官能評価
いてすぐれ、かつ保存性にもすぐれることが第３表およ
び第４表かられかる。Table 3 It can be seen from Tables 3 and 4 that the sensory evaluation of soba noodles is excellent and the storage stability is also excellent.
発明の効果
本発明により、独特の発酵香を有し、軟らかくて腰があ
り、かつ保存性にすぐれ、さらには酒種に比べてコスト
が安い生麺の提供が可能となった。Effects of the Invention The present invention has made it possible to provide raw noodles that have a unique fermented aroma, are soft and chewy, have excellent storage stability, and are cheaper than alcoholic noodles.
Claims (1)
ルコール濃度５〜２０容量／重量％の酒粕の糖化物、お
よび該糖化物の再発酵物よりなる群から選択される酒粕
原料５〜５０重量部と製麺原料１００重量部とを混合し
てなることを特徴とする酒粕入り生麺。(1) Sake lees raw material 5-50 selected from the group consisting of sake lees with an alcohol concentration of 5-20% by volume/weight, a saccharified product of sake lees with an alcohol concentration of 5-20% by volume/weight, and a re-fermented product of the saccharified product Raw noodles containing sake lees, characterized in that they are made by mixing part by weight with 100 parts by weight of raw materials for noodle making.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1037178A JPH02215358A (en) | 1989-02-16 | 1989-02-16 | Raw noodle containing rice wine lee |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1037178A JPH02215358A (en) | 1989-02-16 | 1989-02-16 | Raw noodle containing rice wine lee |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH02215358A true JPH02215358A (en) | 1990-08-28 |
Family
ID=12490340
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1037178A Pending JPH02215358A (en) | 1989-02-16 | 1989-02-16 | Raw noodle containing rice wine lee |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH02215358A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0349656A (en) * | 1989-07-18 | 1991-03-04 | Takano:Kk | Production of novel buckwheat noodle |
| JP2006193496A (en) * | 2005-01-17 | 2006-07-27 | Ozeki Corp | Functional material obtained by re-fermenting liquified sake lees |
-
1989
- 1989-02-16 JP JP1037178A patent/JPH02215358A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0349656A (en) * | 1989-07-18 | 1991-03-04 | Takano:Kk | Production of novel buckwheat noodle |
| JP2006193496A (en) * | 2005-01-17 | 2006-07-27 | Ozeki Corp | Functional material obtained by re-fermenting liquified sake lees |
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