JPS62115246A - Buckwheat noodle - Google Patents

Abstract

PURPOSE:To provide buckwheat noodle containing buckwheat flour component, KIBINAGO (band blue sprat) component and yam component and having high nutrient value and excellent taste and flavor. CONSTITUTION:The objective buckwheat noodle contains (A) a buckwheat component, (B) a KIBINAGO component produced by removing the head, bones, guts, fins, etc., from a KIBINAGO and grinding the meat and (C) a viscous slimy yam component produced by grinding a yam. The ratios of the components A:B:C are preferably (6-7):(1.5-2):(1.5-2).

Description

DETAILED DESCRIPTION OF THE INVENTION (1) Field of Industrial Application The present invention relates to buckwheat noodles that contain a large amount of animal protein, have nutritional value, and are flavorful.

(2) Conventional technology Conventionally, buckwheat noodles are generally made of buckwheat flour, wheat flour, flour, and water.

(3) Problems to be solved by the invention This conventional soba does not have very high nutritional value and only has a single flavor, so when eaten to increase the nutritional value and provide a more complex flavor. There was a problem in that it was necessary to add tempura, etc. to the soba noodles, or to make special arrangements for the soba soup.

The object of the present invention is to provide buckwheat noodles which have nutritive value in themselves, have excellent flavor, and solve the above-mentioned problems.

(4) Means for Solving the Problems In order to achieve this object, invention F is characterized by containing three main components: a buckwheat flour component, a locust flour component, and a mountain yam component.

(5) Effects It is highly nutritious as it contains a lot of animal protein, sugar, and fat, and the flavor of buckwheat blends well with the flavor of millet and mountain potatoes, giving it an excellent flavor that cannot be enjoyed with conventional soba noodles. has.

(6) Example The buckwheat flour component, which is the main component of the buckwheat noodles of the present invention, is no different from conventional buckwheat flour, and the millet-flour component is made from 100% of the flesh of the millet fish, with the head, bones, intestines, fins, etc. removed. In addition, the mountain yam component is ground yam yam and is made into a thick, sticky liquid. Then, knead these buckwheat flour components, locust grass components, and mountain yam components in a mixing ratio of, for example, 6.5:1.8:1.7, and add 1 to 2% salt water or salt water to the kneaded mixture. Approximately lθ% weight is added and the final line is raised. The kneading time here is about 25 minutes. Incidentally, if the amount of salt water or salt water is too small, the obtained soba noodles will be too soft, and if the amount of salt water or salt water is too large, the obtained buckwheat noodles will be too hard. Thereafter, this stretched buckwheat material is rolled out on a flat plate for about 10 minutes, and then buckwheat noodles are made in the same manner as in the conventional method to obtain the buckwheat noodles of the present invention.

In the production of this soba, it may be made by hand or by machine.

The soba obtained in this way is placed in ice water containing about 2% of its weight to remove the stickiness from the soba, and then soy sauce and mirin are added to hot water containing a stock such as kombu or bonito stock to make soba soup. , put the soba noodles in this soup and eat. In addition, in the summer, you can enjoy it while dipping it in soup like zaru soba.

Next, we made soba noodles with various blending ratios of each of the main ingredients mentioned above, and had 35 men and women of various ages taste them, and the following results were obtained.

First, the number of people who felt that it tasted like buckwheat was investigated by changing the blending ratio of buckwheat flour ingredients while fixing the blending ratio of buckwheat flour ingredients and wild yam ingredients to the values in the above-mentioned example.

Furthermore, we similarly investigated the number of people who did not feel that the buckwheat noodles were crumbly after changing the blending ratio of the buckwheat flour ingredients.

From Table 1, when the mixing ratio is 6 or more, 60% of the total 35 people, or 21 or more people, feel the taste of soba, and from Table 2, when the mixing ratio is 7 or less, more than 60% -L people feel the taste of soba. I feel that the soba is not too shabby.

Therefore, more than 60% of people can taste the taste of soba and feel that the soba is not crumbly.The weight ratio of ingredients in soba is 6.
~7.

Next, we fixed the blending ratio of the buckwheat flour component and the sweet potato component to the same number as in the previous example, and varied the blending ratio of the yellowtail component to find out the number of people who felt the umami taste.

Furthermore, we also investigated the number of people who did not experience a fishy odor by changing the blending ratio of Kibinago ingredients.

Table 3 shows that when the mixing ratio is 1.5 or more, more than 60% of the people feel the umami taste in soba, and from Table 4, when the mixing ratio is 2.0 or less, more than 60% of the people feel that soba has an umami taste. I didn't notice any fishy odor in the soba. Therefore, more than 60% of people feel umami in soba,
Moreover, the weight blending ratio of the millet grass component that did not give a fishy odor was 1.5 to 2.0.

Next, the number of people who felt that the combination of buckwheat noodles was good was investigated by fixing the blending ratio of the buckwheat flour component and the locust flour component to the numerical values of the above-mentioned example, and changing the blending ratio of the wild potato component.

Furthermore, we also investigated the number of people who did not experience any bitterness by changing the blending ratio of white yam ingredients.

Table 5 shows that when the mixing ratio is 1.5 or more -F, more than 60% of the people feel that soba noodles are good, and from Table 6, when the mixing ratio is 2.0 or less, 60% of the people feel that the soba noodles are good. More people did not feel bitterness in soba. Therefore, more than 60% of people felt that buckwheat had a good binding quality and did not experience the bitter taste of buckwheat.The weight blending ratio of the yam ingredients was 1.5 to 2.0.

Next, 35 people sampled both the millet soba of the present invention and the conventional soba and compared the overall flavor of the two.The table below shows the evaluation results.

Here, each evaluation has the following meaning.

A...Very delicious B...Delicious C...No difference D...Not tasty E...Very tasteless From Table 7, the sharp soba of the present invention is 8 compared to conventional soba.
The flavor is excellent as more than 5% of people find it delicious.

Next, an analytical test was conducted on the millet soba of the present invention and the conventional soba, and the following results were obtained.

Table 8 shows that compared to conventional soba, the millet soba of the present invention contains more protein, sugar, and fat, and has a caloric value of 173 K cal.
Conventional soba is 136Kca17 for 7100g
Therefore, it can be seen that the millet soba of the present invention is a food with higher nutritional value than conventional soba. Furthermore, the millet soba of the present invention contains relatively higher amounts of sodium, calcium, iron, etc. than conventional soba.

(7) Effects of the Invention As described above, the buckwheat of the present invention contains not only buckwheat flour components but also millet locust components and mountain yam components. It has a high value, and the flavor of buckwheat and the flavor of millet and mountain potatoes harmonize with each other, giving it an excellent flavor that cannot be tasted with conventional soba.

Claims (2)

[Claims] (1) Soba characterized by containing three main components: a buckwheat flour component, a spinach component, and a mountain yam component. (2) The soba according to claim 1, characterized in that the weight mixing ratio of the buckwheat flour component, the locust root component, and the mountain potato component is 6 to 7:1.5 to 2:1.5 to 2. .