JPS5911151A - Preparation of buckwheat noodle - Google Patents

Abstract

PURPOSE:To impart a flavor of a pickled UME to individual buckwheat noodles, by kneading a mixture of buckwheat flour with wheat flour with a salt-free UME flesh extract, beefsteak plant vinegar and water, and molding the resultant kneaded material into noodle strips. CONSTITUTION:50g salt-free extract of an UME flesh is kneaded with a mixture of 400g buckwheat flour with 600g wheat flour while fully rubbed and loosened and completely compatibilized. 1kg leaf of Perilla fructescens purpurea Makino (beefsteak plant) is lightly rubbed, washed with water, dipped in 2.2l edible vinegar, allowed to stand for one week or longer and then filtered to give the aimed beefsteak plant vinegar. 150cc beefsteak plant vinegar and 100cc water are then added to the above-mentioned mixture, and the resultant mixture is fully kneaded and molded into noodles of suitable thickness. The resultant product is reddish milky white, has the flavors of the beefsteak plant and the pickled UME, and gives a feeling of pleasure to the sense of sight and smell, etc.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing soba noodles having a novel texture.

Since ancient times, pickled plums have been loved for their refreshing feel, appetite-stimulating effect, and health-promoting effect as an alkaline food. Therefore, when trying to make use of that flavor in sogemen, if the plum meat from conventional salted umeboshi is kneaded into the soba noodle ingredients, the salt in the plum meat will have a negative effect on the connection of the soba noodles. This method can be used to drain the soba noodles, whereas in the past there was no other way than to add plum meat to the boiled soba noodles or mix the plum meat into the dipping sauce.

The present invention does not adversely affect the connection of soba noodles,
They succeeded in giving the soba noodles themselves the flavor of pickled plums, and the manufacturing method involved kneading unsalted plum meat extract into a mixture of buckwheat flour and wheat flour, and adding perilla vinegar by soaking red shiso in vinegar and filtering it. It is characterized by adding water and thoroughly kneading the mixture, and then forming it into a rough noodle shape as appropriate.

Therefore, in the present invention, since unsalted plum meat extract is mixed, the salt content of plum meat does not affect the consistency of the noodles, and the product has a combination of flavors of unsalted plum meat extract and perilla vinegar. Therefore, it has almost the same flavor and aroma as pickled plums, has a refreshing golden taste, and has an appetite-stimulating effect, as well as a health-promoting effect due to the plum meat and vinegar.

In addition, by adding perilla vinegar during kneading, the amount of water used can be minimized, and since the vinegar and red perilla extract have a preservative effect, the product has extremely good storage performance and can be stored in the refrigerator. It has the advantage that the flavor does not change even if it is left at (5° C.) for about 4 to 5 days. Note that perilla acid, which is obtained by soaking red perilla in vinegar and extracting the extract, can be manufactured and stored during the period when red perilla is available, so it is convenient that it can be continuously manufactured throughout the year.

The details of the embodiments of the present invention are as follows.

(Example) (1) 50 g of unsalted plum meat extract is kneaded into a mixture of 400 g of buckwheat flour and 600 g of wheat flour by massaging the mixture thoroughly.

(2) After lightly rubbing 1 kg of red perilla leaves and washing with water, 2.2/! After soaking in vinegar and allowing it to stand in a cool, dark place for more than an hour, the solid matter is filtered to obtain perilla acid.

(3) The shiso acid l of the above (2) is added to the mixer of the above (1).
After adding 0cc and 100cc of water and kneading thoroughly,
Shape into appropriately large noodles. The product is milky white with a slight reddish tinge and has a refreshing scent of perilla and pickled plums, giving a pleasant sensation to the senses of sight and smell.

In addition, the best way to bring out the flavor and aroma of the product is to boil it properly and then eat it with appropriate condiments and dashi soup. Eating it hardly diminishes its characteristics.

Patent applicant Shigeko Hayashi

Claims (1)

[Claims] Knead unsalted plum meat extract into a mixture of buckwheat flour and wheat flour,
A method for producing soba noodles, which comprises soaking red perilla in vinegar, adding filtered cynic acid and water, kneading the mixture, and then forming the mixture into noodle shapes.