JPH0659181B2 - Soba noodle manufacturing method - Google Patents

Description

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.

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.

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.

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.

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.

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.

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.

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.

[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)

[Claims] 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.