JPH04349865A - Buckwheat noodles and production thereof - Google Patents

Abstract

PURPOSE:To obtain high-quality buckwheat noodles having a proper color and good fragrance and flavor by blending buckwheat flour with roasted flour of buckwheat seed and periderm, a binder, etc. CONSTITUTION:Buckwheat flour prepared without grinding periderm is blended with roasted flour of buckwheat obtained by roasting and carbonizing buckwheat seed or periderm in a proper ratio and another binder to give the objective buckwheat noodles.

Description

[Detailed description of the invention]

0001

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to soba noodles and a method for producing soba noodles.

0002

[Prior Art] Buckwheat flour is an ingredient for buckwheat noodles, and it is made by grinding buckwheat seeds.In this case, the buckwheat seeds are crushed and the outer skin is separated, leaving only the seeds. It is ground into buckwheat flour. Then, when making noodles, a pigment is added to the buckwheat flour, resulting in the generally preferred dark-colored buckwheat noodles. Powdered charcoal is usually mixed in as the colorant, but although it is not harmful, it is not desirable to use charcoal in soba noodles, which are eaten as food, and the flavor of the soba deteriorates. .

[0003] Of course, this is because the buckwheat flour obtained by grinding only the center part of buckwheat seeds in this way is whitish and lacks color, and by making it darker, it fits the rustic image of buckwheat noodles. Moreover, soba noodles obtained by grinding only the center part of buckwheat seeds have little aroma and flavor.On the other hand, if the part close to the outer skin is ground, the noodles become blackish, and although the aroma and flavor are improved, the outer skin part is ground. For this reason, buckwheat noodles made from buckwheat flour obtained by grinding the outer skin are difficult to swallow and leave a dry feeling, so they cannot be said to be good quality buckwheat noodles. What's more, adding charcoal to soba noodles, which have little aroma or flavor, makes the taste even worse.

0004

[Problems to be Solved by the Invention] As described above, conventional soba noodles have the above-mentioned problems regarding their color, aroma, and flavor. The problem that the present invention aims to solve is to solve these problems, and to achieve a suitable color without adding special pigments such as charcoal, and to have a good aroma and flavor.
To provide high quality soba noodles and their manufacturing method.

[0005]

[Means for Solving the Problems] The buckwheat flour used as the material for the buckwheat noodles according to the present invention is obtained by grinding only the center part of the buckwheat seeds and baking the outer skin or the buckwheat seeds with the outer skin attached. mix things up. The above-mentioned process of mixing the roasted powder can be done before or after grinding the buckwheat, or even before the noodle making process begins, but this roasted powder acts as a conventional coloring agent. The pigment is also made from buckwheat. The mixing ratio of fried flour to buckwheat flour is arbitrary, and the present invention is not limited thereto, but if the mixing ratio of black fried flour is increased, the finished noodles will of course become blackish. Here, the above-mentioned grilled powder is carbon and has the same chemical components as charcoal, but when mixed with soba noodles, the aroma and flavor of the soba noodles are completely different from the above-mentioned charcoal, and the quality thereof is improved. Hereinafter, embodiments of the present invention will be described in detail based on the drawings.

[0006]

[Example] The method for manufacturing buckwheat noodles of the present invention includes a method for manufacturing buckwheat flour and a method for manufacturing fried flour, and it is common to mix fried flour into the buckwheat flour produced according to the method to make noodles. be. As shown in Figures 1(a) and (b), the buckwheat flour manufacturing method described above is based on the conventional manufacturing method, in which buckwheat seeds 1 are crushed, the outer skin is separated, and only the center part of the seeds is thoroughly removed. Grind to obtain buckwheat flour 2. The buckwheat flour 2 obtained here is called the first flour made from the center of the fruit, and is a whitish buckwheat flour, and since it does not contain the outer skin, it becomes fine-grained buckwheat flour 2.

On the other hand, as shown in Figures 2(a) and 2(b), grilled powder is made by roasting buckwheat 1 and then crushing it into powder, and it looks like a simple powder that is no different from charcoal powder. It is carbon. Here, there are three types of roasted flour 3: the first is made by baking buckwheat 1 with the outer skin still attached, the second is made by baking only the outer skin, and the third is made by separating the outer skin. In some cases, only the dried fruit is grilled, and when roasted, it becomes carbonized and acts as a coloring agent for the soba noodles. Even in the third case where the outer skin is separated, the outer skin part of the fruit contains components that improve the aroma and flavor of buckwheat noodles, so it can be used as the fried flour of the present invention. Here, the above-mentioned roasting process is a general term for means for carbonizing buckwheat seeds and their outer skins, and the specific method is not limited.

By the way, the above-mentioned buckwheat flour 2 called first flour
An appropriate amount of fried flour 3 is added and mixed, and binders such as eggs and yam are added to this and kneaded, stretched into a thin layer, and then cut into thin noodles. When manufacturing the soba noodles, it is possible to add small amounts of seasonings and sweeteners, but it is not possible to obtain high-quality soba noodles using just buckwheat and a binder without using special pigments. be. As mentioned above, the buckwheat noodles of the present invention are made by mixing buckwheat flour made by roasting buckwheat seeds or outer skins as a kind of coloring agent, and can obtain the following effects. can.

[0009]

[Effects of the Invention] The soba noodles of the present invention have a dark color without using any special additives other than buckwheat seeds. In addition, there is no need to grind the outer skin of buckwheat seeds in order to mix the roasted flour into the soba noodles, so the soba noodles go down easily and do not feel dry. In addition, this soba noodles are mixed with roasted flour, which corresponds to the outer skin, and the jet black roasted flour not only acts as a pigment, but also provides the aroma and flavor required for soba noodles. This results in high-quality soba noodles. On the other hand, since the outer skin is not ground, many germs attached to the outer skin are removed, and some of the germs that are mixed in are sterilized by the sterilizing action of the activated carbon in the roasted flour, resulting in a sanitary effect. is also large.

[Brief explanation of the drawing]

[Figure 1] Process of making buckwheat flour

[Figure 2] Process of making baked flour

[Explanation of symbols]

1 Buckwheat 2 Buckwheat flour 3 Baked flour

Claims (2)

[Claims] [Claim 1] Baked buckwheat or its outer skin is roasted and carbonized to produce baked flour, and the above roasted flour is mixed in an appropriate ratio into the buckwheat flour made without grinding the outer skin, and the roasted flour is mixed into the buckwheat flour. Soba noodles are characterized by being made by mixing other ingredients. [Claim 2] Baking and carbonizing buckwheat seeds or their outer skins to make baked flour; on the other hand, making buckwheat flour without grinding the outer skin of buckwheat seeds, and adding the above-mentioned roasted flour to the buckwheat flour in an appropriate amount. A method of manufacturing soba noodles that is characterized by mixing soba noodles in different proportions and adding binders, etc.