JPH04173066A - そばの製造法 - Google Patents
そばの製造法Info
- Publication number
- JPH04173066A JPH04173066A JP2300200A JP30020090A JPH04173066A JP H04173066 A JPH04173066 A JP H04173066A JP 2300200 A JP2300200 A JP 2300200A JP 30020090 A JP30020090 A JP 30020090A JP H04173066 A JPH04173066 A JP H04173066A
- Authority
- JP
- Japan
- Prior art keywords
- buckwheat
- flour
- buckwheat flour
- noodles
- soba
- 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.)
- Granted
Links
- 235000009419 Fagopyrum esculentum Nutrition 0.000 title claims abstract description 226
- 241000219051 Fagopyrum Species 0.000 title claims abstract description 158
- 235000012149 noodles Nutrition 0.000 title claims abstract description 90
- 238000004519 manufacturing process Methods 0.000 title claims description 16
- 235000013312 flour Nutrition 0.000 claims abstract description 155
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 44
- 238000001125 extrusion Methods 0.000 claims abstract description 17
- 238000010411 cooking Methods 0.000 claims abstract 3
- 235000019750 Crude protein Nutrition 0.000 claims abstract 2
- 239000002245 particle Substances 0.000 claims abstract 2
- 240000008620 Fagopyrum esculentum Species 0.000 claims description 68
- 239000002994 raw material Substances 0.000 claims description 21
- 238000012545 processing Methods 0.000 claims description 17
- 238000001035 drying Methods 0.000 claims description 15
- 239000000203 mixture Substances 0.000 claims description 12
- 238000005520 cutting process Methods 0.000 claims description 10
- 238000004898 kneading Methods 0.000 claims description 9
- 238000005096 rolling process Methods 0.000 claims description 6
- 235000013339 cereals Nutrition 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 4
- 239000002131 composite material Substances 0.000 claims 2
- 238000007781 pre-processing Methods 0.000 claims 1
- 238000002156 mixing Methods 0.000 abstract description 25
- 241000209140 Triticum Species 0.000 abstract description 19
- 235000021307 Triticum Nutrition 0.000 abstract description 19
- 150000003839 salts Chemical class 0.000 abstract description 9
- 239000011230 binding agent Substances 0.000 abstract description 5
- 239000008187 granular material Substances 0.000 abstract 1
- 239000000047 product Substances 0.000 description 28
- 238000000034 method Methods 0.000 description 13
- 108010068370 Glutens Proteins 0.000 description 9
- 235000021312 gluten Nutrition 0.000 description 9
- 235000002639 sodium chloride Nutrition 0.000 description 9
- 239000000463 material Substances 0.000 description 7
- 238000009835 boiling Methods 0.000 description 6
- 235000019640 taste Nutrition 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 238000012360 testing method Methods 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- 230000036571 hydration Effects 0.000 description 4
- 238000006703 hydration reaction Methods 0.000 description 4
- 239000002075 main ingredient Substances 0.000 description 4
- 235000012437 puffed product Nutrition 0.000 description 4
- 244000046052 Phaseolus vulgaris Species 0.000 description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 3
- 238000007796 conventional method Methods 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 239000011521 glass Substances 0.000 description 3
- 230000000704 physical effect Effects 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 206010020772 Hypertension Diseases 0.000 description 2
- 229920000881 Modified starch Polymers 0.000 description 2
- 230000001070 adhesive effect Effects 0.000 description 2
- 238000005452 bending Methods 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 238000013329 compounding Methods 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 235000013402 health food Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000003801 milling Methods 0.000 description 2
- 238000010298 pulverizing process Methods 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- IKGXIBQEEMLURG-NVPNHPEKSA-N rutin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-NVPNHPEKSA-N 0.000 description 2
- 239000011265 semifinished product Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 238000009423 ventilation Methods 0.000 description 2
- 239000005541 ACE inhibitor Substances 0.000 description 1
- 244000294263 Arctium minus Species 0.000 description 1
- 235000008078 Arctium minus Nutrition 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 241000784287 Ochrosia mariannensis Species 0.000 description 1
- 241000219050 Polygonaceae Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 210000000078 claw Anatomy 0.000 description 1
- 238000005056 compaction Methods 0.000 description 1
- 238000007791 dehumidification Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 230000001747 exhibiting effect Effects 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 238000007373 indentation Methods 0.000 description 1
- 235000008446 instant noodles Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 1
- 235000005493 rutin Nutrition 0.000 description 1
- 229960004555 rutoside Drugs 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000010561 standard procedure Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Landscapes
- Noodles (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2300200A JPH04173066A (ja) | 1990-11-06 | 1990-11-06 | そばの製造法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2300200A JPH04173066A (ja) | 1990-11-06 | 1990-11-06 | そばの製造法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH04173066A true JPH04173066A (ja) | 1992-06-19 |
| JPH0479628B2 JPH0479628B2 (cs) | 1992-12-16 |
Family
ID=17881938
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2300200A Granted JPH04173066A (ja) | 1990-11-06 | 1990-11-06 | そばの製造法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH04173066A (cs) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2010148421A (ja) * | 2008-12-25 | 2010-07-08 | Hiroshi Kawai | 十割そばの製造方法 |
| JP2012010617A (ja) * | 2010-06-29 | 2012-01-19 | Niigata Prefecture | 麺の製造に用いる原料粉の製造方法及び麺の製造方法 |
| JP2014000072A (ja) * | 2012-06-14 | 2014-01-09 | Kobayashi Seimen Kk | グルテンフリー麺の製造方法 |
| WO2021256461A1 (ja) * | 2020-06-15 | 2021-12-23 | 山本食品株式会社 | 加工そば粉、乾燥そば麺およびその製造方法 |
| JP2022076566A (ja) * | 2020-11-10 | 2022-05-20 | 株式会社アプレシア | そば生地、冷凍そば生地、および、そば生地の製造方法 |
| JP2022154980A (ja) * | 2021-03-30 | 2022-10-13 | 株式会社日清製粉ウェルナ | 干し蕎麦 |
| JP2022173645A (ja) * | 2021-05-10 | 2022-11-22 | 有限会社はばたき | 十割そばの作製方法および十割そば手作りキット |
-
1990
- 1990-11-06 JP JP2300200A patent/JPH04173066A/ja active Granted
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2010148421A (ja) * | 2008-12-25 | 2010-07-08 | Hiroshi Kawai | 十割そばの製造方法 |
| JP2012010617A (ja) * | 2010-06-29 | 2012-01-19 | Niigata Prefecture | 麺の製造に用いる原料粉の製造方法及び麺の製造方法 |
| JP2014000072A (ja) * | 2012-06-14 | 2014-01-09 | Kobayashi Seimen Kk | グルテンフリー麺の製造方法 |
| JP2017169589A (ja) * | 2012-06-14 | 2017-09-28 | 小林生麺株式会社 | グルテンフリー麺の製造方法 |
| WO2021256461A1 (ja) * | 2020-06-15 | 2021-12-23 | 山本食品株式会社 | 加工そば粉、乾燥そば麺およびその製造方法 |
| JP2021193948A (ja) * | 2020-06-15 | 2021-12-27 | 山本食品株式会社 | 加工そば粉、乾燥そば麺およびその製造方法 |
| CN115768278A (zh) * | 2020-06-15 | 2023-03-07 | 山本食品株式会社 | 加工荞麦粉、干燥荞麦面及其制造方法 |
| AU2021292673B2 (en) * | 2020-06-15 | 2024-09-26 | Yamamoto Foods Corporation | Processed buckwheat flour, dried buckwheat noodles, and method for producing same |
| JP2022076566A (ja) * | 2020-11-10 | 2022-05-20 | 株式会社アプレシア | そば生地、冷凍そば生地、および、そば生地の製造方法 |
| JP2022154980A (ja) * | 2021-03-30 | 2022-10-13 | 株式会社日清製粉ウェルナ | 干し蕎麦 |
| JP2022173645A (ja) * | 2021-05-10 | 2022-11-22 | 有限会社はばたき | 十割そばの作製方法および十割そば手作りキット |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0479628B2 (cs) | 1992-12-16 |
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