JPH07203888A - Preparation of instant pudding-like food composed of buckwheat flour - Google Patents

Abstract

PURPOSE:To easily prepare a drink or a pudding-like food by using buckwheat flour. CONSTITUTION:A mixture of buckwheat flour, a sweetener, agar and gelatin is thoroughly stirred and sealed in a container in powdery form. As an alternative, water is added to the powder and the mixture is sealed in a container after heating.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a bouillon-style food using buckwheat flour.

[0002]

2. Description of the Related Art Conventionally, soba is mainly made from common noodles,
There were unique ways to eat depending on the region of origin, and there were Japanese-style confectioneries such as buckwheat noodles and buckwheat noodles.

[0003]

Since buckwheat noodles are not generally used for hand-made noodles, they are not familiar with powder and can be used only by limited people. The present invention solves this drawback and widely uses buckwheat flour in addition to noodles.

[0004]

[Means for Solving the Problem] Buckwheat flour is mixed with powdered agar, powdered gelatin, and a sweetener and stirred well to make each density coarse. This is stored as powder in large and small bags. Further, this powder is heated with water added thereto, and the powder is placed in a container and sealed.

[0005]

[Function] Each powder blended with each other, except for the sweetener, will become lumps unless dissolved in water and then heated, but since each density is coarsened by stirring, it does not lump. There is no. Also, the buckwheat flour has a low viscosity when it is in a small amount. This is supplemented with agar and gelatin to create a smooth texture.

[0006]

EXAMPLES The present invention will be described below. Buckwheat flour, a sweetener, powdered agar and powdered gelatin are mixed and mixed well with stirring. In the case of instant drinks, the mixing ratio is 45 buckwheat flour and 4 sugars.
0, powdered agar 10, powdered gelatin 5, and put as powder in a stick bag or moisture-proof container. When it is made water-like and stored in a container and sealed, increase the mixing ratio of agar and gelatin. Water is added to this and heated and boiled. The same thing can be done for the agar and gelatin for which the mixing ratio of gelatin is low. In addition, both can be tasted as drinks when they are watery.

[0007]

EFFECTS OF THE INVENTION The buckwheat flour budding-like food and drink has sweetness, agar, and gelatin added to the taste of buckwheat, and thus has a dense density unique to agar and gelatin, and has a smooth texture.
It can also be used as a drink while it is hot and as a budding when it is cold. The mixture obtained by removing gelatin from this mixture is also the material from which buckwheat cans can be most easily made.

Claims (2)

[Claims] 1. A ready-made buckwheat flour bouillon-like food consisting of a mixture of buckwheat flour, agar, gelatin, and a sweetener, which is mixed and stored as a powder. 2. A buckwheat bouillon-like food comprising a mixture of buckwheat flour, agar, gelatin and a sweetener, which is prepared by adding water to it and sealingly storing it in a container.