JPH04173066A - Production of buckwheat noodles - Google Patents

Abstract

PURPOSE:To obtain handmade raw buckwheat noodles without using binder flour such as wheat flour and adding salt by blending processed buckwheat flour prepared by extrusion cooking under a fixed condition and then grinding with ordinary milled buckwheat flour having a protein content of >= a fixed value in a specific ratio. CONSTITUTION:(A) Ordinary buckwheat flour or peeled buckwheat ground granules are subjected to extrusion cooking (at 110-200 deg.C under 110-200kg/cm<2>) and made into a finely granulated state of <=100 meshes to give processed buckwheat flour, which is blended with (B) ordinary milled buckwheat flour (crude protein content: >=9%, main particle size; 150-400 meshes) in the ratio of the component A:B of 2:8 to 5:5, mixed with 42-50% water by weight ratio, kneaded by hand pressure, rounded, extended and thinly cut by a knife to give handmade buckwheat noodles.

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention enables
It also relates to methods for producing hand-pulled raw soba, semi-raw soba, and dry soba, which are produced using only 100% buckwheat flour and a certain ratio of water, without adding salt, as well as their blended buckwheat flour. be.

[Background of the invention and conventional technology]

"Soba" here refers to plants belonging to the Polygonaceae family, buckwheat, and Fago.
It means a food processed or semi-processed into buckwheat noodles or "noodle-shaped buckwheat noodles" using flour from the genus Pyru as the main ingredient.

Buckwheat is a food that is loved by the masses, but it not only contains lysine, an essential amino acid that is lacking in wheat flour, but also specifically contains rutin, which has a vitamin P effect that is related to the prevention of hypertension. Due to its unique properties, such as the fact that it specifically contains an angiotenuate converting enzyme inhibitor that is said to be effective in preventing hypertension, it has become even more popular as a health food worthy of a functional food.

By the way, the forms of soba as a processed food include dry soba,
While there are various forms other than half-baked buckwheat noodles, wheat flour is usually the main ingredient, and there are various products with different proportions of buckwheat flour and wheat flour. The reason why raw wheat flour is used is that it is extremely difficult to make into noodle strings.

In particular, when trying to manufacture dried soba noodles, it is important to ensure that the soba dough has sufficient cohesiveness to withstand mechanical noodle making, and does not have enough noodle string strength to withstand the process of hanging on a stick and forced drying. I can't.

By the way, according to JAS standards, noodles with a buckwheat flour content of 30% or more are considered "dried soba." As can be inferred from this, the majority of commercially available dried soba noodles use only a small amount of buckwheat flour; in fact, wheat flour is the main ingredient in terms of quantity. In order to form a network structure of gluten, it has become common to make noodles by adding two amounts of salt to one ounce of flour, and this technique is used to make dried soba noodles that use wheat flour as the main ingredient. .

Recently, there are a few dry soba products on the market with product names such as ``Owari Soba,'' ``Tsume Side Soba,'' or ``Horiwari Soba.'' or the purity of the ingredients is questionable.

Dry soba noodles with a high content of buckwheat flour often use a binder such as active gluten instead of wheat flour, and often also add salt.

In the case of "soba", a commercially available instant noodle, the percentage of buckwheat flour in the raw material flour used is recognized as approximately 35% according to national statistical data, and the percentage of buckwheat flour in general "dried soba" products among dried noodles is recognized as approximately 35%. There is a big difference.

In the case of so-called raw soba, hand-made soba noodles are sometimes made from dried buckwheat flour without using wheat flour, but this is an exception to the rule, as it is made by skilled artisans using high-quality buckwheat flour. This is an extremely difficult skill, even for the store's craftsmen. in fact,
The standard technique is to mix 70 parts of buckwheat flour with 30 parts of wheat flour to make handmade soba noodles. This kind of raw powder ratio may be rarely (9:1) depending on the store, but it is more like (9:1).
5.5] physical properties for supplying raw buckwheat with a low content of buckwheat flour,
Due to the high number of bacteria derived from buckwheat flour, it is a temporary food that is hand-made and generally cannot be kept for more than two days. i1 with high wheat flour content and low buckwheat flour content
The current situation in which processed products are supplied is due to these factors as well as the difficulty of dry soba manufacturing technology.

Looking at consumption trends and distribution stage surveys in Japan, regardless of the type and form of buckwheat, products of higher quality and products with a higher content of buckwheat flour are universally desired.

In light of this background and the actual state of the prior art, the inventors of the present invention have conducted intensive research and have found that EX-processed buckwheat flour, which is made by extrusion extrusion under certain conditions and then pulverization, has been found to be completely unknown in the past. It was discovered that the buckwheat flour has unique buckwheat dough-forming ability and binding properties. Furthermore, this EX-processed buckwheat flour and regular milled buckwheat flour with a protein content above a certain value are blended at a certain ratio, water is added under conditions that match the characteristics of such blended buckwheat flour, and the product is subjected to a noodle-making process. As a result, we have completed a method for producing dried buckwheat noodles made from 100% buckwheat flour, which does not use wheat flour or gluten at all.

It is true that buckwheat flour obtained by milling after simple extrusion processing has a certain degree of binding power and is useful as a kind of binding material for dry soba noodles with a high content of buckwheat flour, such as so-called "claw side soba". This is already known through the inventors' own research.

However, it is impossible to produce 100% buckwheat noodles using this so-called pregelatinized buckwheat flour.
By using activated gluten and strong wheat flour together, we could barely [
It is widely recognized in the industry that it can be processed into "dried soba with a high content of buckwheat flour." In other words, in extruder processing, it is not enough to simply pregelatinate at a temperature of 100°C or higher;
EX-processed flour for [buckwheat flour] 00% as intended by the present invention can be split for the first time by a combination technology of controlling the processing to a range of 0.00 kg/am' and roll crushing at low temperatures.

[Problem to be solved by the invention]

■One of the most important issues when it comes to soba, which is considered a health food, is not to add salt.

■Secondly, it would be ideal if buckwheat could be produced using only buckwheat flour as a raw material, without using wheat flour or active gluten as binders.

If wheat flour, active gluten, or other binding aids are used, it is desirable to use as little as possible and to use as much buckwheat flour as possible. This is a particularly serious problem in the production of dried buckwheat or semi-uncooked buckwheat noodles, which have a relatively low buckwheat flour content.

■The third issue is how to use water. Water is also an important ingredient in soba dough. Specifically, for example, when making hand-made noodles, 40 parts of water is added and kneaded to 100 ml of flour, and when making mechanical noodles, 27 parts of water is added to 100 ml of flour.
11 is added, kneaded, and processed into various forms of soge (noodle strings).

In either case, mixing is easy if a large amount of water is added, but
It becomes almost impossible to make noodles after that.

On the other hand, if the amount of water added is small, it will be extremely difficult to form the dough, and processing operations will be blocked at this stage.

Whether making noodles by hand or by machine, the amount of water added is usually adjusted empirically according to various conditions such as the properties of the raw flour, temperature, grip strength, and mechanical performance of the noodle making machine. It is. In completing the present invention, one of the challenges was to standardize the conditions for adding water.

■It is important to set appropriate kneading conditions as well as the amount of water added. The rEX-processed buckwheat flour of the present invention has characteristics not found in commercially available buckwheat flour or wheat flour, as described below.
Judging water addition and kneading conditions based on conventional empirical knowledge will lead to incorrect processing conditions. Particularly in the case of mechanical noodle making, one of the challenges is finding an appropriate mixing time as well as the amount of water added.

■ Going back to the problem of raw material composition, rE in the present invention
Another important point is how to adjust the blending ratio of "X-processed buckwheat flour" and "normally milled buckwheat flour" to maintain a certain strength of noodle strings and to process soba into the most delicious food.

Since rEX-processed buckwheat flour is a new substance created by the present invention, this is also a completely unknown subject in the past. As for the normally milled buckwheat flour itself, it is necessary to select buckwheat flour of a certain quality level from the viewpoint of compatibility with the EX-processed buckwheat flour.

■Furthermore, as for another raw material problem, in extrusion packing, it is necessary to find a processed powder with constant physical properties and to find processing conditions that suppress burnt odor as much as possible.

As described above, the problems to be solved by the present invention are all problems that have not been encountered in conventional methods.

[Means to solve problems]

In the first place, the present invention is based on the fact that when the "buckwheat puffed product" that has been puffed under constant pressure conditions is re-powdered using a twin-screw extruder,
This is based on the discovery that it itself is a new material useful as a type of buckwheat binding material.

(Extruding processing) Ordinary buckwheat flour or crushed buckwheat grains (commonly known as coarsely ground) are fed to a twin-screw extruder, and the processing temperature is 100 to 2.
00″C1 extrusion pressure 100 to 200 kg/cm
' to produce puffed buckwheat products. Next, the puffed buckwheat product is coarsely crushed in a taranya, and crushed to 150 Metsu/2 or less using a rotary impact crusher or a roll crusher,
It is sieved to produce rEX-processed buckwheat flour.

At this time, the extruder treatment temperature is preferably 110 to 150°C, and the extrusion pressure is 150 to 200°C.
Adjust the king condition so that it is kg/cm'. Further, in pulverizing the puffed product, the method and type of the pulverizer are not particularly selected, but it is preferable to pulverize aseptically at as low a temperature as possible, for example, 20° C. or lower.

(Manufacture of handmade soba noodles) Mix 70 amounts of rEX-processed buckwheat flour J301 and normally milled buckwheat flour (protein content 9% or more), add 46 amounts of water, and mix. Although the so-called "mizu-jbosa" is not felt, the mixture becomes a whole-like mixture, which is then kneaded and rolled using manual pressure, and then made into "soba cutlets" using a conventional method.

At this time, the blending ratio of EX-processed buckwheat flour and ordinary milled buckwheat flour is (
2:8] to 55], and the amount of water added is preferably in the range of 42 to 50% based on the total amount of flour, but it is possible to add a small amount of water depending on the amount of preparation and environmental conditions. Incidentally, it is optional to increase the content of regular flour so that the blending ratio of EX flour to regular flour is (1:9), depending on the proficiency of hand-kneading work.

In this way, handmade soba noodles containing no flour or salt can be produced.

(Manufacture of buckwheat noodles using a noodle machine) The blending ratio of "rEX processed buckwheat flour" to "ordinary milled buckwheat flour" is (
3:7) to 5:5], add 32 to 37 parts of water to 10'O1i of this mixed buckwheat flour, and mix for 10 to 15 minutes with a noodle mixer. This mixture is a ``crumbly'' mixture that hardly feels ``watery'' to the naked eye. Next, the noodles are transferred to a noodle making line for producing dried soba noodles and passed through unit machines for kneading, compounding, noodle roll, and noodle cutting to make noodles. At this time, it can be formed into regular noodles (cut soba noodles) without using flour, gluten, salt, or any other binder.

(Manufacture of dried buckwheat) When drying the semi-finished product in the state of "raw noodles" processed as described in the previous section, conventional drying methods for dried buckwheat can be applied. Desirably, drying is carried out under moderate humidity and temperature, avoiding strong hot air, to produce a dry product with a final moisture content of 13% or less.

Appropriate drying conditions include an indoor temperature of 60° C. or less in a transitional drying room, and an absolute humidity of 50 kg/kg (dry air). Cutting, bundling, and film wrapping of the rolled wire follow conventional methods. Through this series of manufacturing methods, 100% buckwheat flour
dry buckwheat products are obtained.

(Manufacture of semi-raw soba) The semi-finished product in the state of "raw noodles" produced by the machine as described above contains about 35% moisture (calculated value).

This product is lightly dried for 30 minutes to 1 hour in the pre-drying (commonly known as the first drying) room for dried soba production, and the moisture is removed by 30 minutes.
Drying is stopped when the temperature decreases to 0% or less. The lower limit of the moisture content is desirably about 25%, but this is based on the intention of producing "half-baked soba" that has the best taste while having a suitable preservability. Such moisture conditions for half-uncooked buckwheat are a fact that the principal inventor of the present case has already independently investigated on the normal half-uncooked buckwheat manufacturing method and storage stability, and are currently generally adopted in the industry.

Therefore, lowering the final moisture content of half-baked buckwheat noodles is an option that can be chosen by the manufacturer depending on the purpose.
There is nothing inconvenient about the process. Thereafter, the noodle strings are cut into appropriate lengths, weighed, and individually packaged to obtain semi-raw soba products made from 100% buckwheat flour.

[Effect]

One of the bases of the present invention is E
This is based on the discovery of a new phenomenon in which X-processed buckwheat flour has a type of binding performance for buckwheat dough.

(Waterability and buckwheat dough forming ability of EX-processed buckwheat flour) Introduction
Figure 1 shows the hydration and dough forming ability of X-processed buckwheat flour. In other words, the optimum hydration rate for normally milled buckwheat flour is 10
．． The optimal amount of water added to EX-processed buckwheat flour is 0 for 40n/g.
．． 625rd/g, and it was found that it had the ability to form dough with very good cohesiveness and elasticity.

The small beaker test used here is a simple binding test method devised by the inventor himself, in which 2.0 g (Lg) of buckwheat flour is placed in a 30 d glass beaker, and 1 to 8 a+!
When (Lg) of water is added and constant stirring and kneading is performed with a glass rod, it is determined by the relative value (ΔY/(L +L)l) of the residual amount (ΔTg) attached to the glass wall. ,
(Δv/U, +wt) The smaller the l value, the better the binding property. By the way, the optimal amount of water to add to regular flour matches the amount of water to add to hand-made soba noodles, which are made using expert techniques. Next, EX processed buckwheat flour dough (bean dough) is mixed with water and shaped.
When examining the effect of the amount of water added on the rheometer strength of
It will look like the figure. That is, the stress in the plunger indentation test decreases as the amount of water added increases.

However, as an example, when the dough was allowed to stand at room temperature for 20 hours, it was observed that the stress reached its maximum value when 1 t of water was added to 0.75+d/g.

The blending ratio of regular flour on top of EXX buckwheat is (1:9), (2:8)
], (3: 7) and (5: 5) were found to have good dough cohesiveness within the range of water addition from 0.44 to 0.52 (mf/g).

(Suitability for EXX buckwheat machine noodle making) The above findings from the bean dough test are properties that correspond to the work of making hand-made soba noodles. On the other hand, in mechanical noodle making, the mechanical pressure applied to the raw material dough and noodle strips is much stronger than the manual pressure applied by humans.

Therefore, it is necessary to reduce the amount of water added to improve fabric cohesion and, at the same time, to prevent adhesion to machine rolls due to compaction.

Using a sigma mixer for Farinograph and an actual machine at a noodle factory, we investigated various raw material compositions, water addition ratios, kneading time, and other suitable conditions for forming buckwheat dough.

As a result, it was found that the mixing ratio of raw material flour (EX-processed buckwheat flour to normally milled buckwheat flour) was in the range of (2:8) to 5:5, and the amount of water added was in the range of 32 to 37% of the flour to improve noodle-making properties. was found to be the best.

It has also been found that wheat flour, active gluten, carrageenan, and the like are useful as auxiliary materials for the purpose of reinforcing binding properties when mixing raw materials, if necessary.

However, the blending ratio of EX-processed buckwheat flour and normally milled buckwheat flour in the present invention is not particularly limited.

(EXX buckwheat top processing conditions) As a processing condition for expanding the primary raw material buckwheat flour or crushed buckwheat grains using a two-screw extruder, the processing temperature is approximately 1
When the die plate temperature is approximately 100 to 200°C, the extrusion pressure is approximately 110 to 200°C.
00 kg/cm”.

Any puffed product under these processing conditions can be made into EXX buckwheat flour, but it has been recognized that the optimum conditions are a processing temperature of 150° C. or lower and an extrusion pressure of 150 to 200 kg/cm2'. FIG. 3 shows the relationship between processing temperature and extrusion pressure.

(Mechanism of 100 percent buckwheat noodles) In general, the binding agents for buckwheat are thought to have the following effects: a kind of network structure like gluten, an adhesive effect from viscous carbohydrates, and a rope-like structure from wild burdock leaves.

Considering the mechanism of the dough forming ability of the blended buckwheat flour in the present invention, firstly, E
While X-processed buckwheat flour has strong hydration and binding properties, the water-soluble proteins and mucilaginous carbohydrates of regular buckwheat flour, which has a protein content of 9% or more, act as adhesives and reduce starch, which is the main quantitative component. It is thought that the material also embeds the material, forming a whole-like viscoelastic body, and exhibiting physical properties that can withstand mechanical rolling, ventilation drying, and mechanical cutting. In addition, because the amount of water added is larger than that of conventional products, the compatibility between buckwheat flours is improved, which is thought to improve the taste of the finished product.

However, the product according to the present invention has more components eluted than conventional products during boiling, but this is due to the pregelatinized starch and is unavoidable to some extent.

The appropriate time for raw soba noodles is 1 minute, 2 minutes for 7 hours for half-cooked soba noodles, and 5 minutes for dry soba noodles. In any case, although it has binding properties, it also contains pregelatinized starch.
It also has the feature of requiring only 2 minutes less boiling time.

[Examples] The present invention will be explained below with reference to Examples.

Example 1 Crushed grains (commonly known as blanks) A and B manufactured by a buckwheat flour mill and high-quality buckwheat flour of ordinary milling were used as feed materials, and a twin-screw extruder (Suehiro α-50 improved type, screw arrangement all forward type, L/ D ratio 12, nozzle diameter 3.5 cm
) and extrusion extrusion was carried out at a set temperature of 100 to 200°C. The relationship between extrusion pressure and processing temperature at that time is shown in FIG. Further, the swelling ratio (ratio of the cross-sectional diameter of the cylindrical expanded product to the nozzle diameter) was about 3.

After coarsely crushing these puffed products using a crusher (Seikensha), they are crushed using a rotary impact crusher (Nara Kikai) and a roll buckwheat flour mill (
Yanagihara Seisakusho) to produce EX-processed buckwheat flour. Table 1 shows an example of the physical and chemical properties of such EX-processed buckwheat flour.

Table 1 Also, as described above in FIG. 1, the optimum water addition amount of this EX-processed buckwheat flour is about 0.62 m/g, which is clearly larger than 0.40 sjJ/g of normally milled buckwheat flour. Thus, it has been found that EX-processed buckwheat flour has remarkable hydration properties and excellent dough-forming ability that is not found in commonly milled buckwheat flour.

Example 2 120g of EX-processed buckwheat flour and 280g of regular milled buckwheat flour were mixed well, put into a kneading bowl, and 200ml of water was added little by little to this, mixed with chopsticks, and when it became a moderately lumpy state, it was mixed by hand. The mixture was kneaded to form a smooth lump. Next, by manually stretching the dough on a rolling board in the usual manner, it was possible to roll it out into a whole-like thin buckwheat dough with almost no valleys around the periphery.

Below, I cut the knife using the usual manual method and boiled it for 11 hours.
/ Boiled for 1 minute, cooled gently in water, and drained to make zaru soba. Although it was a little easier to cut than commercially available raw soba containing wheat flour, it was still edible as soba with a soba flavor.

Example 3 First, the blending ratio of EX-processed buckwheat flour to normally milled buckwheat flour was changed to (
1:9), (2.8), (3: 7), (5: 5),
Raw material powders were prepared as (7: 3) or (9: 1). Next, 10 kg of raw material flour was put into a noodle-making mixer, and while stirring operation was continued, 3.5 kg of water was added little by little, and mixing was continued for 10 to 15 minutes. The semi-processed product obtained in this mixing step is "crumbly" and has poor "cohesiveness" in appearance. Next, this crumbly semi-processed product is supplied to a noodle-making compound machine, and then to a noodle-making compound machine 5.
Soba dough was formed by passing it through corrugated rolls, and processed into long soba noodle strings by passing it through a noodle cutting machine.

In this case, although it was difficult to form buckwheat dough due to the blending ratio of the raw flour and the method of adding water, it was possible to form continuous buckwheat dough (so-called noodle strips) by adjusting the normal roll pressure.

Thereafter, the noodles were incorporated into the conventional noodle-making process, and dried through ventilation, dehumidification, cutting into 25cm lengths, weighing, and bundling or packaging in film bags to produce dried soba noodles.

Table 2 Umbrella + A, Misen brother sacrificed (@ Kise Saidogo 1゜゜The results are shown in Table 2, and the combination ratio (91) of EX-processed buckwheat flour to ordinary milled buckwheat flour (9% protein or more) The noodles were not suitable for machine noodle making.

On the other hand, noodles with a blending ratio of (91) could be made, but they broke into pieces when boiled, and could not be made into so-called "soba".

Furthermore, the one with the blending ratio (7.3) has good noodle-making properties, but
Due to the viscoelasticity derived from the raw material flour, a phenomenon was observed in which the noodle dough bounced like a spring in the thickness direction even when rolled with the same roll gap, causing the thickness of the dried soba to become enormous. From these facts, the appropriate blending ratio for soba is (2.8) or 5:5, preferably (3:7) or 55.
It was recognized that the range of

Example 4 The blending ratio of EX-processed buckwheat flour to W-milled buckwheat flour (9% or more protein) was (37), (4:6), or (5:
[5] Raw material flour was prepared and noodles were made in the same manner as in Example 3 to produce dried soba noodles with a noodle string length of 23C. Also,
For another 10 pieces with a blending ratio (5:5), add 100ff of flour.
Dried soba noodles were prepared by adding 2 parts of salt per i.

Reresmeter 1 yo J TT Bo, 91 (it)'s Shiba Ki) I = Bunshi Shishihi.

The results are shown in Table 3, and the bending strength of dry soba is It was confirmed that the bending strength is comparable to that of commercially available dried buckwheat noodles (buckwheat flour blending ratio, estimated at 30%) that meets JAS standards.

The boiling time for these dried buckwheat noodles was approximately 5 minutes. It was recognized that the general characteristic of boiling was that the components were noticeable even to the naked eye, but the solid content loss remained at around 2% of the product. However, after the boiling process, it was found that manual operation, which avoids rubbing and washing, and cools the product gently and rapidly with water, is suitable for this product.

Regarding the taste, there are large differences in individual tastes within this range of mixing ratios, so it is difficult to draw a definitive conclusion, but young people and women also commented that it tasted like soba. It should be noted that the addition of common salt seemed unnecessary for both strength and taste.

Example 5 Mixing ratio of EX-processed buckwheat flour to normally milled buckwheat flour (4:6)
, the amount of raw material flour charged at one time was 100 kg, the amount of water added was 35% of the raw material flour, the mixing time was set in a large mixer for 10 minutes, and after mixing, kneading, compounding, 5-roll rolling, and noodle cutting were performed. The noodles are made using the noodle process, and the temperature is 60.
℃ or below, absolute humidity 0.150 [kg/kg (dry air) Soba was made (see Table 3). The appropriate boiling time for this product was 5 minutes, and it could be eaten as ``zaru soba'' with good flavor.

Example 6 In Example 5, when the semi-raw soba before drying was refrigerated for a day, boiled, cooled in water and eaten as ``zaru soba'', it had a so-called different flavor from the dried product. I was able to eat it as a good soba.

In any of the above Examples 3 to 6, the dry buckwheat noodles, raw buckwheat noodles, or half-cooked buckwheat noodles according to the present invention have a somewhat special flavor derived from EX-processed buckwheat flour, but they are similar to ordinary milled buckwheat flour. It has a rich flavor that is unique to the flour, and has a good taste that has not been experienced with conventional commercially available processed soba products.

[Effects of the Invention] According to the present invention, buckwheat noodles made of 100% buckwheat flour can be produced without using wheat flour or salt. The product form of soba is
Suitable for dry soba, semi-raw soba, and handmade raw soba. According to the present invention, buckwheat as a pure and healthy food can be easily supplied.

[Brief explanation of drawings]

FIG. 1 shows the relationship between the amount of water added and the residual adhesion I in the binding test of buckwheat flour, and shows that the smaller the residual amount of adhesion, the better the dough forming ability and cohesiveness. Figure 2 shows the relationship between the amount of water added and the stress of the bean dough in the alternating dough test, and Figure 3 shows the relationship between the processing temperature and extrusion pressure of raw buckwheat in a twin-screw extruder.

Claims (4)

[Claims] (1) Normal buckwheat flour or peeled buckwheat crushed grains are expanded by extrusion cooking under conditions such that the processing temperature is 110 to 200°C and the extrusion pressure is 110 to 200 kg/cm^2, and then it is expanded to a size of 100 mesh or less. EX-processed buckwheat flour produced by pre-processing into a fine powder state is used as the first raw material flour, and normally milled buckwheat flour with a crude protein content of 9% or more and a main particle size classification of 150 to 400 mesh is used as the second raw material flour.
100% buckwheat flour, characterized in that the ratio of EX-processed buckwheat flour as the first raw material to normally milled buckwheat flour as the second raw material is blended as [2:8] to [5:5]. Mixed buckwheat flour. (2) It is characterized in that it is produced by using the blended buckwheat flour of claim (1), adding water at a weight ratio of 42 to 50%, kneading it by hand, rolling it, stretching it, and cutting it into pieces with a knife. A method for producing handmade raw soba noodles made from 100% buckwheat flour. (3) Add water at a weight ratio of 32 to 37% to the blended buckwheat flour of claim (1) and mix this for 10 to 15 minutes using a normal noodle mixer to obtain minced flour. The dough raw material is then placed on the line of a regular noodle-making machinery facility, stirred and kneaded, formed into a composite dough, rolled in series with multiple rolls, cut into noodles, cut and rolled, and then gently semi-dried using an appropriate drying method. and 25 to 30% moisture.
A method for producing half-baked buckwheat noodles made from 100% buckwheat flour. (4) Add water at a weight ratio of 32 to 37% to the blended buckwheat flour of claim (1), mix this for 10 to 15 minutes using a normal noodle mixer, and obtain a minced form. The dough raw materials are then placed on the line of a noodle making machine facility for manufacturing dried soba noodles and dried noodles, where they are stirred, kneaded, and formed into a composite dough.
Series multi-roll rolling, noodle cutting, cutting and rolling, then in a transitional drying room at a temperature of 60°C or less and an absolute humidity of 0.
It is characterized by drying under the main drying conditions of 150 [kg/kg (dry air)] or less, finishing it into dried noodle strings with a final moisture content of about 10 to 13%, and cutting them into appropriate lengths of about 20 to 25 cm. A method for producing dried buckwheat noodles made from 100% buckwheat flour.