JPH0659181B2 - Soba noodle manufacturing method - Google Patents
Soba noodle manufacturing methodInfo
- Publication number
- JPH0659181B2 JPH0659181B2 JP60053178A JP5317885A JPH0659181B2 JP H0659181 B2 JPH0659181 B2 JP H0659181B2 JP 60053178 A JP60053178 A JP 60053178A JP 5317885 A JP5317885 A JP 5317885A JP H0659181 B2 JPH0659181 B2 JP H0659181B2
- Authority
- JP
- Japan
- Prior art keywords
- buckwheat
- noodles
- enoki
- flour
- powder
- 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.)
- Expired - Lifetime
Links
Landscapes
- Noodles (AREA)
Description
【発明の詳細な説明】 産業上の利用分野 本発明は、そば麺の製造方法に関するものであり、更に
詳細には、原料の一つに、えのきだけの乾燥粉末を用い
るそば麺の新規製法に関するものである。Description: TECHNICAL FIELD The present invention relates to a method for producing buckwheat noodles, and more particularly to a novel method for producing buckwheat noodles that uses a dry powder of only enoki mushroom as one of the raw materials. Is.
従来技術 一般に、そばは、弾力に富んだ、いわゆる”腰のある”
歯ごたえや、滑らかな舌触り、それに素材の持つ特有の
風味とが、混然一体となって独特の味を形成している。Prior Art Generally, soba is so-called "chewy" that is rich in elasticity.
The texture, the smooth texture, and the unique flavor of the ingredients are mixed together to form a unique taste.
そばの製法としては、そば粉自体の風味を損なわない方
法としては、山ごぼう(オヤマボクチ・・・きく科)の
葉のせんいを用いて”つなぎ”として、小麦粉などを用
いることを極力控えるものから、山芋,小麦粉その他の
素材を様々に配合し、製造後ある程度時間が経過して
も、味に変化がなく、又、夏季の高温にも耐えうるよう
な配合などが工夫されている。本願発明者は、新しいそ
ばの味の創造を目的として、種々の素材を用いて、そば
の試作を行っていた際、きのこの持つ特有の風味とぬめ
り成分に着目し、代表的な栽培きのこであるえのきだけ
を粉末化し、これを一定量配合してそば,うどんを製造
したところ、そば麺として優れた製品が得られることを
見出だし、本発明を完成するに至ったものである。As a method of making buckwheat, one that does not impair the flavor of buckwheat flour itself is to refrain from using wheat flour etc. as a "connecting material" by using the leaves of the burdock root (Oyamabokuchi ... Various ingredients such as yam, wheat flour and other ingredients have been added, and even if some time has passed after the production, the taste has not changed and the ingredients can withstand high temperatures in summer. The inventor of the present application focused on the unique flavor and slimy ingredients of mushrooms when making prototypes of buckwheat using various materials for the purpose of creating a new taste of buckwheat, and used it as a representative cultivated mushroom. It was found that when a certain enoki mushroom was pulverized and a certain amount of this was mixed to produce buckwheat noodles and udon noodles, an excellent product as buckwheat noodles was obtained, and the present invention was completed.
発明の構成 本願発明の要旨は、そば麺の原料穀粉に、該原料粉末重
量の0.5〜10重量%のえのきだけの粉末を水に分散
してえのきだけ成分を水に浸出させてたものを、加えて
混練し、常法により、そば麺に成形することを特徴とす
るそば麺の製造方法にある。以下、詳細に説明する。Composition of the invention The gist of the present invention is that raw flour of buckwheat noodles is prepared by dispersing 0.5 to 10% by weight of the raw powder weight of powdered enoki mushrooms in water and leaching the components of the enoki mushrooms in water. In addition, there is a method for producing buckwheat noodles, which comprises kneading and kneading and molding into buckwheat noodles by a conventional method. The details will be described below.
本願方法において用いるえのきだけ粉末は、おが屑など
を、菌糸培養基として人工栽培されたものを、そのまま
乾燥するか、もしくは細切して乾燥し、粉末化する。乾
燥方法としては、火力乾燥,天日乾燥,あるいは凍結乾
燥などが適用できる。えのきだけ本来の風味を出来るだ
け温存するためには、低温による乾燥を行えばよく、
又、高温による乾燥の場合は、色彩が鮮やかになり低温
乾燥の場合とは別の風味が醸成されるので、麺の種類に
応じて選択する。えのきだけ粉末の粒度も味に関係する
が、それぞれ麺類の種類に応じた原料穀粉の粒度に合わ
せて適宜定められる。このようなえのきだけ乾燥粉末を
原料穀粉の重量の0.5%以上,望ましくは、1重量%
以上混合することにより、所期の目的を十分に達成する
ことができる。使用量が、原料穀粉の0.5重量%以下
では、えのきだけを混入した場合に感じられる特有の歯
ざわりを認めがたい場合がある。混入率の上限は、一般
に10%以上になると、原料穀粉の風味を凌駕してしま
って、そば粉などの原料穀粉の風味との混然一体とした
相乗効果に乏しくなる。As the enoki mushroom powder used in the method of the present application, sawdust and the like artificially cultivated as a mycelium culture substrate are dried as they are or finely chopped and dried to be powdered. As a drying method, thermal drying, sun drying, freeze drying, or the like can be applied. To preserve the original flavor of enoki mushrooms as much as possible, dry at low temperature,
In addition, when dried at a high temperature, the color becomes vivid and a flavor different from that when dried at a low temperature is produced. Therefore, the selection is made according to the type of noodle. Although the particle size of the enoki mushroom powder is also related to the taste, it is appropriately determined according to the particle size of the raw material flour depending on the type of noodles. 0.5% or more, preferably 1% by weight, of the weight of the raw flour, such as the dried powder of Enoki
By mixing the above, the intended purpose can be sufficiently achieved. When the amount used is 0.5% by weight or less of the raw material flour, it may be difficult to recognize the peculiar texture to be felt when only the edible mushroom is mixed. When the upper limit of the mixing ratio is generally 10% or more, it exceeds the flavor of the raw material flour, and the synergistic effect of mixing with the flavor of the raw material flour such as buckwheat flour becomes poor.
上記において、原料穀粉の重量は、麺類の種類に応じて
二種類以上の穀粉を用いる場合には、これらの合計の重
量を意味する。えのきだけの粉末を、原料穀粉に混合す
る方法としては、えのきだけを乾燥状態で混合したの
ち、水を加えて混練し、一定時間熟成したのち、めんに
成形してもよいが、そば麺は、温度上昇によって味が損
なわれるので、予め、えのきだけ粉末に水を加えて膨潤
させると共に、ぬめり成分を水の中に十分抽出せしめ、
これに更に所要量になるまで水を加えて、きのこ粉末が
分散しているぬめりのある溶液とし、この溶液を原料粉
に加えて混練機により練り上げて得られる生地を、常法
にもとづいて製麺機によりそば麺に成形する。In the above, the weight of the raw material flour means the total weight of two or more types of flour, depending on the type of noodles. As a method of mixing the powder of enoki mushrooms with the raw material flour, after mixing only the enoki mushrooms in a dry state, kneading by adding water and aging for a certain period of time, noodles may be formed, Since the taste is impaired by the rise, water is added to the powder of Enoki only to swell it in advance, and the slimy ingredients are sufficiently extracted into the water.
To this, add water to the required amount to make a slimy solution in which mushroom powder is dispersed, add this solution to the raw material powder, and knead it with a kneader to prepare a dough according to the usual method. Soba noodles are formed by a noodle machine.
効果 本願製法によるそばは、弾力に富んだ腰の強いそばがで
きると共に、その弾力は時間が経過してもあまり変化せ
ず、比較的気温の高い環境に放置しても従来製品のよう
に弾力にとむ歯ごたえが失われ、いわゆる”のびた”状
態になりにくい上に、乾燥しにくくなって保存性が強化
される。又、舌触りが実に滑らかで、口あたりに勝れて
おり、これは、えのきだけのぬめり成分(多糖体)が原
料穀粉に作用して発現するものと推定される。Effect The buckwheat noodles produced by the method of the present invention have a strong elasticity and a strong elasticity, and their elasticity does not change much over time, and even when left in a relatively high temperature environment, it is as elastic as conventional products. It loses its crunchy texture and is less likely to be in a so-called "spread" state, and it is more difficult to dry so that storability is enhanced. In addition, it has a very smooth texture and has a good mouth feel, which is presumed to be caused by the slimy component (polysaccharide) of only the mushrooms acting on the raw material flour.
更に又、本願麺類は、えのきだけ特有のほのかなエステ
ル様の香りが、そば本来の香りとまじりあって、独自の
風味を醸しており、新しいそばの味を提供するものであ
る。周知のように、そばは、その成分として、血管壁の
強化作用を有するルチンを含むので、高血圧症に悩む者
に推奨される食品であるが、本願麺類の一成分であるえ
のきだけは、癌に対する生体の免疫効果を高めることに
より抗癌作用を発現することが最近明らかになってお
り、本願そばを常食することにより、癌に対する予防効
果をも期待できる。又、えのきだけ粉末は、精白小麦粉
に欠乏する食物繊維を補強する効果があり、最近の食生
活の欧風化に伴って急速に増加しつつある結腸癌につい
ての予防効果も考えられ、健康食品としても勝れてい
る。以下に、本発明の実施例を掲げるが、本発明は、そ
れに限定されるものでないことは、いうまでものない。Furthermore, the noodles of the present application have a unique ester-like scent unique to enoki mushrooms, which mixes with the original scent of buckwheat noodles to create a unique flavor, providing a new soba flavor. As is well known, buckwheat is a recommended food for people suffering from hypertension because it contains rutin, which has an action of strengthening blood vessel walls, as a component thereof, but only one component of the noodles of the present application, Enoki, is used for cancer. It has recently been clarified that an anti-cancer effect is expressed by enhancing the immune effect of the living body, and by constantly eating buckwheat noodles of the present application, a preventive effect against cancer can be expected. In addition, enoki mushroom powder has an effect of reinforcing dietary fiber deficient in refined wheat flour, and is considered to have a preventive effect on colon cancer that is rapidly increasing with the recent westernization of dietary habits. I'm winning Examples of the present invention will be given below, but it goes without saying that the present invention is not limited thereto.
[実施例] 小麦粉25kg,良質そば粉30kg,えのきだけ乾燥粉末
1.5kgを、それぞれ計量し、まずえのきだえ粉末に水
15リットルを加えて均一に攪はんし、これを上記小麦
粉とそば粉との均一混合物に徐々に加えながら混練機に
より練り上げて生地を作る。これを製麺機にかけて成形
しそば製品とする。[Example] 25 kg of wheat flour, 30 kg of good quality buckwheat flour, and 1.5 kg of dried enoki mushroom powder were each weighed, and 15 liters of water was first added to the enoki mushroom powder, and the mixture was uniformly stirred. Knead with a kneading machine while gradually adding to a uniform mixture of and to make a dough. This is put into a noodle making machine to be shaped into a buckwheat product.
Claims (1)
0.5〜10重量%のえのきだけの粉末を水に分散して
えのきだけ成分を水に浸出させてたものを、加えて混練
し、常法により、そば麺に成形することを特徴とするそ
ば麺の製造方法。1. A kneaded mixture of buckwheat noodles, which is obtained by dispersing 0.5 to 10% by weight of the raw material powder of powdered enoki mushrooms in water and leaching the components of the enoki mushrooms in water. A method for producing buckwheat noodles, which comprises forming buckwheat noodles by a conventional method.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP60053178A JPH0659181B2 (en) | 1985-03-15 | 1985-03-15 | Soba noodle manufacturing method |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP60053178A JPH0659181B2 (en) | 1985-03-15 | 1985-03-15 | Soba noodle manufacturing method |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS61212251A JPS61212251A (en) | 1986-09-20 |
JPH0659181B2 true JPH0659181B2 (en) | 1994-08-10 |
Family
ID=12935610
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP60053178A Expired - Lifetime JPH0659181B2 (en) | 1985-03-15 | 1985-03-15 | Soba noodle manufacturing method |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPH0659181B2 (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104304945A (en) * | 2014-10-12 | 2015-01-28 | 曹石 | Making method of flammulina velutipes fungus powder dried noodles |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH0284143A (en) * | 1988-09-19 | 1990-03-26 | Miyata:Kk | Dried velvet shank powder-mixed simi-raw noodles and production thereof |
JP6475285B2 (en) * | 2017-06-14 | 2019-02-27 | 孝一 種村 | Soba and method for producing soba |
Family Cites Families (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5299249A (en) * | 1976-02-12 | 1977-08-19 | Nakasendou Butsusan Kk | Production of buckwheat noodle containing kind of mushroom |
JPS56124359A (en) * | 1980-03-05 | 1981-09-30 | Toshiharu Kobayashi | Noodles containing both shiitake (lentinus edodes) and mushroom |
JPS5886055A (en) * | 1981-11-19 | 1983-05-23 | Shoichi Moriya | Preparation of noodle such as buckwheat vermicelli, wheat vermicelli and the like |
JPS60126043A (en) * | 1983-12-13 | 1985-07-05 | Showa Sangyo Kk | Paste |
-
1985
- 1985-03-15 JP JP60053178A patent/JPH0659181B2/en not_active Expired - Lifetime
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104304945A (en) * | 2014-10-12 | 2015-01-28 | 曹石 | Making method of flammulina velutipes fungus powder dried noodles |
Also Published As
Publication number | Publication date |
---|---|
JPS61212251A (en) | 1986-09-20 |
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