WO2000057716A1

WO2000057716A1 - Snack foods mainly comprising buckwheat flour

Info

Publication number: WO2000057716A1
Application number: PCT/JP1999/001638
Authority: WO
Inventors: Susumu Takasu
Original assignee: Susumu Takasu
Priority date: 1999-03-29
Filing date: 1999-03-29
Publication date: 2000-10-05
Also published as: AU2856999A

Abstract

Snack foods mainly comprising buckwheat flour which aim at publishing 'culture of a new method to take buckwheat' and 'culture of new snack foods' by proposing a new method to take buckwheat while sustaining the distinguishing flavor thereof, supplying new products at reasonable costs, taking advantage of the characteristics of buckwheat as a health food, and applying buckwheat to snack foods considered as food products which can be easily taken anytime anywhere. These snack foods can be provided by blending the buckwheat flour employed as the main material with cold water, warm water or hot water to give a dough; thoroughly kneading the dough in a mixer; then molding it into a sheet with a roller; cutting or die-cutting the sheet into chips; and then drying and heating these chips by using operations commonly employed in producing snacks.

Description

Description Snacks made mainly from buckwheat flour

The present invention provides a buckwheat flour as a health food by forming a dough using buckwheat flour as a main raw material into a sheet shape, cutting or die cutting the sheet-shaped raw material into a small piece shape, and heating. The present invention relates to a snack confection using buckwheat flour as a main ingredient, which is characterized by being made into a snack. Background art

Generally in Japan, "soba" refers to food that has been processed or semi-processed into "soba-cut" or "そば -shaped soba". 〇〇〇Soba, etc., which is eaten with various ingredients in a soup, is known as a main product. Raw buckwheat, hand-made raw buckwheat, half raw buckwheat, dry buckwheat, or the above-mentioned vacuum pack Instant foods and the like are being developed.

However, it is said that eating buckwheat as a kind of 麵, that is, in the form of `` buckwheat noodles '' is not so old in the home country as to eat old buckwheat noodles. Eating power, I used to eat the buckwheat flour with hot water and kneaded it into a soba-gaki. From around the Momoyama era, a method of eating sliced buckwheat and strips appeared, and buckwheat cutting became common only in the middle of the Edo era, and hot soup was poured on warm soba The birth of “Kake-soba” is around this time, and it is rapidly spreading among the common people. (See "Single cups a day prevents hypertension and liver disease," edited by Keisuke Tsuji, published by Heart Publishing, pages 13 to 36.)

Also, in the home country, buckwheat is known as a typical health food, and buckwheat contains many essential amino acids such as tributophan, which is low in white rice, and lysine, which is low in flour. In addition, methionine-choline, which has a strong liver effect, threonine and cystine, which regulates basic strength, and rutin, which has vitamin P action related to prevention of hypertension, and vitamin B1 and vitamin B2, which are considered to be the most common in grains, are also included. In addition, buckwheat contains a lot of dietary fiber that improves bowel movements and prevents arteriosclerosis. As described above, buckwheat is attracting attention as a food that is effective in preventing “lifestyle-related diseases,” which has become a problem as a modern illness due to disordered eating habits. (See "Single cups a day prevents hypertension and liver disease," edited by Keisuke Tsuji, published by Hart, 18P-34P.)

In Japan, the development status of buckwheat-based foods other than varieties of buckwheat flour is based on the development of candy candy made by processing dough without adding flours other than buckwheat flour and wrapping dough in cowhide. Japanese Patent Registration No. 1 447794 is known as a development project for obtaining a method of producing a baked confectionery having the flavor of buckwheat, beef skin and kneaded candy by winding and baking the dough. Another example of the application of buckwheat flour to buckwheat flour other than buckwheat in Japan is to mix konjac flour with soba flour and chlorella to produce buckwheat flour that is rich in nutritional value, has a good flavor, and is aromatic. Japanese Patent Application Laid-Open No. 63-167758 is known as a development project of a method for producing chlorella-containing shrimp.

Another example of application to snacks is to make a dough-like dough that can be made into a sheet of starchy raw material and that has machinability, and then process it to produce bakery snack foods with a chip-like texture. Japanese Patent Application Laid-Open No. 01-47347 is known as a development project of the extruded powdered snack food and its production method. As described above, buckwheat is generally developed as a wing, so its main products are raw buckwheat, hand-cooked raw buckwheat, semi-raw buckwheat, dry buckwheat, or applied development other than the aforementioned vacuum packed instant food. Running late.

However, as mentioned earlier, it was not so old that it was not so old to eat soba as a type I, that is, in the form of `` soba cut '', at least in the middle of the Edo period. It is one of the newcomers as a traditional food of the country, so while proposing a new way of eating buckwheat, maintain the flavor of buckwheat and maintain an appropriate price. If it can be supplied in a band, the “new way of eating buckwheat” will spread rapidly among consumers, and the power that is likely to be the current situation. I can't say that.

As described above, buckwheat is the most common among the essential amino acids tryptophan and lysine, methionine and choline, which have a strong liver effect, threonine and cystine, which regulate basic strength, rutin, which is involved in the prevention of hypertension, and cereals. Despite the high levels of vitamin B1 and vitamin B2 and dietary fiber that improves bowel movement and prevents arteriosclerosis, the development of new foods that highlight this fact has been delayed.

Furthermore, as for the development status of buckwheat flour as a main ingredient other than Class I, there is a development project to obtain a method of manufacturing baked confectionery with the flavor of buckwheat, cowhide and dough in Japanese Patent Registration No. 1447794. However, it cannot be said that it makes use of the flavor of buckwheat purely, and does not create an image of health food.

As for the development status of buckwheat flour as the main raw material other than varieties, there is a project for the development of a method for producing chlorella containing chlorella with Japanese Patent Publication No. 63- "! Although it has a good flavor and aromatic flavor, it is not a food that can be eaten easily anytime and anywhere.

Further, an extruded starch snack food for producing a bakery snack food having a texture like a rip by processing a starch material (including buckwheat flour) into dough and a process for producing the same are disclosed in Although there is a development project for 01-47347, it cannot be said that it is a project that utilizes the potential of soba, that is, the image of flavor and health food.

The present invention has been made to solve the above-mentioned problems, and its purpose is to propose a new way of eating buckwheat noodles while keeping the flavor of the buckwheat noodles, and supply it at an appropriate price range. In addition, it is possible to bring out soba as a health food to the front, and to apply it to snacks that have the image of food that can be eaten anytime and anywhere, creating a new culture of eating soba. Creation and "new The aim is to provide snacks made mainly from buckwheat flour with the aim of creating a new snack culture. Disclosure of the invention

In the present invention, buckwheat flour is used as a main material, and water, warm water or hot water is mixed with the buckwheat flour to prepare a dough. By cutting the mold into chips and heating the chips, buckwheat flour, one of the typical health foods, is made into a snack, and the main ingredient is buckwheat flour, which is a snack that has both flavor and health The purpose of this is to supply snacks. Further, the present invention provides a dough by mixing buckwheat flour as a main raw material with water, hot water or hot water, kneading the dough sufficiently, shaping the dough into a sheet, and cutting the sheet-shaped sheet. Alternatively, it can be cut into a shape by cutting, or by kneading the dough sufficiently and extruding to form a shape, and then heating the shape to form a typical health food. The aim is to make certain buckwheat snacks, and to supply snacks that use buckwheat flour as the main ingredient, a snack that combines flavor and health.

Further, the present invention provides a method of cutting or cutting the sheet-like material into chips, or kneading or shaping the material into a sheet after sufficiently kneading the material. Or the dough is sufficiently kneaded and extruded into a 麵 shape, and in the method of heating the chips or 麵 shape, fried in edible oil and fried. The purpose is to supply snacks made mainly from buckwheat flour.

Further, the present invention provides a method of cutting or die-cutting the sheet-like dough into chips, or forming the sheet-like dough after sufficiently kneading the dough and cutting or die-cutting the sheet-like dough. In the method of heating the chip or the 麵 shape by making the dough into a 麵 shape, or by kneading the dough sufficiently and extruding to form an 状 shape, electricity or gas or oil is used. Cooking device using ceramic heater The purpose is to supply snacks made mainly from buckwheat flour, using infrared and far-infrared rays for heating.

Furthermore, the present invention relates to a buckwheat flour in which the flavor is increased by adding only an appropriate amount of spices or spices to the salty flavor of the snack confectionery containing the buckwheat flour as a main ingredient, or adding an appropriate amount of spice or spice to the salty flavor. The aim is to supply snacks that are the main ingredient.

Further, the present invention provides a buckwheat flour in which the flavor is increased by adding only a saccharide to the main flavor or adding an appropriate amount of spices or spices to the saccharide in the snack confectionery containing the buckwheat flour as a main ingredient. The aim is to supply snacks that are the main ingredient.

Furthermore, the present invention relates to the snack confectionery containing the buckwheat flour as a main ingredient, wherein the main flavor is S oily taste, cheese taste, botany, or no, タ ta, consomme, rye, or barbecue. The purpose of the present invention is to provide a snack confectionery using buckwheat flour with an increased taste as a main ingredient, by using alone or by adding spices or spices to the taste or by combining the taste. BEST MODE FOR CARRYING OUT THE INVENTION

The present invention will be described in more detail. Mixing water, hot water or hot water with the buckwheat flour, which is the main raw material, to make a dough, kneading the dough sufficiently with a mixer, shaping it into a sheet shape with a roller, and cutting the sheet dough into a cutting machine According to the cutting or die-cutting machine, a new type having a chip-like shape and texture can be obtained by cutting the die into chips, drying the chips in a general snack manufacturing process, and then heating the chips. As a snack, we can provide snacks made mainly from buckwheat flour.

In addition, dough is made by mixing water, hot water or hot water with the buckwheat flour, which is the main raw material, and the dough is kneaded sufficiently with a mixer, formed into a sheet shape with rollers, and cut into a sheet shape. Cut according to the machine or die according to the stamping machine Alternatively, the dough is sufficiently kneaded with a mixer, extruded by an extruder to form a 麵 shape, and the 頦 shape is dried by a general snack manufacturing process and then subjected to a heating process. We can provide snacks using soba flour as a main ingredient as a new snack with a 麵 -shaped shape and texture.

Furthermore, in the heating method of the heating step described above, the main ingredient is buckwheat flour as a new type of unconventional nack that has the flavor and texture of a chip-shaped snack by frying it with edible oil to make it into a fry. Can provide snacks.

In addition, in the heating method of the above-described heating step, the infrared and far infrared rays of the heating cooking device using ceramics or electricity or gas or oil are used for heating, so that a chip-shaped snack can be obtained. It is possible to provide a buckwheat flour as a main ingredient, a snack confectionery as a new type of unprecedented snack having a flavor and texture.

Further, in the flavoring step of the snack confection using the buckwheat flour as a main ingredient, a means for adding a salt only or an appropriate amount of spice or spice to the salt and a sugar only, or a sugar and an appropriate amount of spice or spice Means for adding soy sauce flavor or soy sauce flavor with an appropriate amount of spices or spices; cheese taste or means for adding cheese spices or spices with an appropriate amount; Means to add spices, means to add butter flavor or spices or spices to buttery taste, means to add consomme taste or spices or spices to consomme taste, means to add curry taste, and barbecue Add an appropriate amount of spices or spices to the taste or barbecue taste Can be selected and stage, or a combination of the taste, buckwheat flour as the new listener click can provide snacks and the main raw material. Industrial applicability

In the present invention, buckwheat flour is used as a main raw material, mixed with water, hot water or hot water to form a dough. After the dough is sufficiently kneaded, the dough is formed into a sheet, and the sheet dough is cut. In addition, the buckwheat flour, which is one of the typical health products, is made into snacks by heating the chips and cutting the chips into chips. We propose a new way of eating soba while making the most of the flavors of soba, so we can create a new culture of eating soba _! And supply it at an appropriate price range that is easy to spread. By applying this to snacks that have the image of food that can be eaten anytime, anywhere, we can supply snacks made with buckwheat flour as the main ingredient to create a “new snack culture”.

Also, the present invention provides a dough by mixing buckwheat flour as a main raw material with water, warm water or hot water, kneading the dough sufficiently, shaping the dough into a sheet, and cutting or cutting the sheet dough. The power to remove the mold to form a shape, or to sufficiently knead the dough and extrude it to form a shape, and then heat the shape to make the buckwheat as a health food It brings out the front and proposes a new way of eating buckwheat while taking advantage of the flavor of buckwheat, which leads to the creation of a `` culture of a new way of eating buckwheat '' and can be supplied at an appropriate price range that is easy to spread. By applying soba to snacks that have the image of food that can be eaten anytime, anywhere, it is possible to supply snacks that use buckwheat flour as a main ingredient to create a new snack culture J.

Further, the present invention provides a method of cutting or cutting the sheet-like material into chips, or kneading or shaping the material into a sheet after sufficiently kneading the material. In the method of heating the chips or the chips, fry with edible oil and fry them. In addition, by obtaining a chip-like texture, it is possible to obtain a texture that is not found in confectionery products that use conventional soba, so you can enjoy a new way of eating buckwheat while retaining the flavor of buckwheat. The proposal will lead to the creation of a new culture of eating buckwheat noodles, and will be applied to snacks that have the image of food that can be easily supplied anytime, anywhere, and can be supplied at an appropriate price range that is easy to spread. By Carry out the creation of a new snack culture ", was the buckwheat flour to the main raw material Sunatsu Can supply confectionery.

Further, the present invention provides a method for cutting or punching the sheet-shaped dough into a chip after sufficiently kneading the dough, and cutting or die-cutting the sheet-shaped dough. In the method of heating the chip or the shape by heating the dough into a shape like S or by kneading the dough sufficiently and extruding the shape into a shape, electricity or gas or oil is used. The use of infrared and far-infrared light from a cooking device that uses a ceramics heater for heating will enhance the flavor of buckwheat by drawing out the ability of the material that has far-infrared light, resulting in a health food. By increasing the appeal of Soba and further enhancing the flavor of Soba, introducing new ways to eat Soba will lead to the spread of a new culture of eating Soba, and the spread of Soba. Can be supplied in the band, buckwheat carry out the sending of "new snack culture" with the image that feel free to anytime, anywhere-to-eat food, and can supply of snacks that the buckwheat flour to the main raw material.

Furthermore, the present invention provides a snack confection made from the buckwheat flour as a main ingredient by adding a suitable amount of spices with a salty taste as a main flavor, thereby bringing out the new charm of the buckwheat. Supply of snacks made from buckwheat flour, which can contribute to the development of a new food culture.

In addition, the present invention provides a buckwheat buckwheat flour as a main ingredient by adding an appropriate amount of spices using saccharides as a main flavor to make the buckwheat a flavor that has never been considered before. It can be used as a snack with increased palatability and, as a result, can open a new field of snacks and supply snacks made mainly from buckwheat flour.

Furthermore, the present invention relates to a snack confection containing the buckwheat flour as a main ingredient, wherein the main seasoning is a soy sauce taste, a cheese taste, a potaju taste, a contaminated taste, a consommé taste, a power taste taste, a barbecue taste, or the taste. The combination of the two offers a taste that was not possible in traditional buckwheat noodles, thereby promoting the culture of buckwheat noodles to the world. By using the buckwheat flour as a main ingredient, it will contribute to the development of the world's snack culture and health food culture by contributing to the provision of healthy and savory snacks from the home country. Can supply snacks.

Claims

The scope of the claims

1. Using buckwheat flour as the main raw material and mixing it with water, hot water or hot water to make a dough, kneading the dough sufficiently, forming it into a sheet, and cutting or shaping the sheet dough By extracting the chips and heating the chips, buckwheat flour, one of the typical health foods, is made into a snack, and it is a snack that has both flavor and health , Snacks made mainly from buckwheat flour.

2. Using buckwheat flour as the main raw material and mixing it with water, hot water or hot water to make a dough, kneading the dough sufficiently, shaping it into a sheet, and cutting or die cutting the sheet dough By heating the dough, or making the dough sufficiently kneaded and extruding to make a dough, then snacking buckwheat flour, one of the typical health foods This is a snack that uses buckwheat flour as the main ingredient, characterized by its flavor and health.

3. Cut or cut the sheet-shaped dough into chips, or knead the dough sufficiently and form it into a sheet, cut or die-cut the sheet-shaped dough to form a chip. Or kneading the dough sufficiently and extruding it into a 麵 shape, and in the method of heating the chip shape or the 麵 shape, fry with cooking oil to make a fry shape 3. A snack confection made from buckwheat flour as a main ingredient according to claim 1 or claim 2.

4. The force of cutting or die-cutting the sheet-like dough into chips, the kneading of the sheet-like dough after sufficient kneading and shaping the sheet-like dough. A ceramic heater using electricity, gas, or oil in a method of heating the chip or the shape by heating the chip or the shape by extruding the dough sufficiently and extruding the shape. The snack using buckwheat flour as a main raw material according to claim 1 or claim 2, wherein infrared and far infrared rays of a heating cooking device using the same are used for heating.

5. The snack confectionery using the buckwheat flour as a main ingredient, wherein the taste is increased by adding only an appropriate amount of spices or spices to the salty taste or the salty taste. A snack made from the buckwheat flour according to any one of claims 1 to 4.

6. The snack confectionery containing the buckwheat flour as a main ingredient, characterized in that the taste can be increased by adding only a sugar to the main flavor or an appropriate amount of spices or spices to the sugar. A snack made from the buckwheat flour according to any one of claims 1 to 5.

7. The power to use soy sauce, cheese, potage, butter, consomme, curry, or bakery flavor alone as the main flavor in snacks using the buckwheat flour as the main ingredient, or The buckwheat flour according to any one of claims 1 to 6, wherein the taste is increased by combining spices or spices or the taste with the taste. Snacks made mainly from coconut.