JP2002354999A - Method for producing buckwheat noodle - Google Patents
Method for producing buckwheat noodleInfo
- Publication number
- JP2002354999A JP2002354999A JP2001164584A JP2001164584A JP2002354999A JP 2002354999 A JP2002354999 A JP 2002354999A JP 2001164584 A JP2001164584 A JP 2001164584A JP 2001164584 A JP2001164584 A JP 2001164584A JP 2002354999 A JP2002354999 A JP 2002354999A
- Authority
- JP
- Japan
- Prior art keywords
- buckwheat
- crater
- fiber
- flour
- lye
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Noodles (AREA)
Abstract
Description
【0001】[0001]
【発明の属する技術分野】本発明は、そば麺の製造方法
に関するもので、植物繊維を「ツナギ」材に使用して、
こしの強いそば麺を製造する、そば麺の製造方法に関す
るものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing buckwheat noodles.
The present invention relates to a method for producing buckwheat noodles for producing strong buckwheat noodles.
【0002】[0002]
【従来の技術】最近、そばの風味を強調した、そば粉の
含有量の多いそば麺が好まれている。また、一方では、
麺線の太さを細くしたそば麺も好まれる傾向にある。2. Description of the Related Art Recently, buckwheat noodles with a high buckwheat flour content, which emphasize the flavor of buckwheat, have been preferred. On the other hand,
Soba noodles with thin noodles tend to be preferred.
【0003】しかし、そば粉の含有量を増やすと、ぞば
粉どおしの連結力が低下し、食感がぱさついたように低
下する傾向を有し、むやみにそば粉の含有量を増やすこ
とはできないと言う問題点を有している。また、そば粉
の含有量が多い原料で常法で細い麺を製造すると、麺線
が切れやすくなると共に、噛んだときの歯ごたえが極端
に低下して、食感が益々低下するという問題を有してい
る。[0003] However, when the content of buckwheat flour is increased, the connection strength of the buckwheat flour is reduced, and the texture tends to decrease as if it were dry. There is a problem that it cannot be increased. In addition, when thin noodles are produced from raw materials having a high buckwheat flour content by a conventional method, the noodle strings are easily cut, and the chewy texture when chewed is extremely reduced, and the texture is further reduced. are doing.
【0004】[0004]
【発明が解決しようとする課題】そこで、本発明は上記
問題点に鑑みなされたもので、植物繊維を加えることで
そば粉の含有量が多くてもコシが強いのは無論、麺線を
細くしても食感が低下しないそば麺の製造方法を提供す
ることを課題としたものである。SUMMARY OF THE INVENTION Accordingly, the present invention has been made in view of the above-mentioned problems, and it is obvious that the addition of vegetable fiber makes the noodle strings thin even if the buckwheat flour content is high. It is an object of the present invention to provide a method for producing buckwheat noodles that does not reduce the texture.
【0005】[0005]
【課題を解決するための手段】上記課題を達成するた
め、本発明は、第一工程として、山火口を乾燥して、乾
燥したものを揉んで山火口繊維を製造し、第二工程とし
て、上記山火口繊維を煮て、灰汁抜きして、水分を絞
り、灰汁抜き山火口繊維を製造し、第三工程として、そ
ば粉に重量比0〜80%の小麦粉を混入したそば原料粉
を用意し、第四工程として、第三工程で得たそば原料粉
に、第二工程で得た灰汁抜き山火口繊維を重量比0.1
〜2%混入して、常法で製麺することを特徴とする技術
的手段を講じたものである。In order to achieve the above object, the present invention comprises, as a first step, drying a mountain crater, rubbing the dried crater to produce a mountain crater fiber, and, as a second step, Boil the above crater fiber, remove the lye, squeeze out the water, manufacture the lye-free crater fiber, and prepare the buckwheat raw material flour mixed with buckwheat flour with a weight ratio of 0 to 80% as the third step Then, as a fourth step, the buckwheat crater fiber obtained in the second step was added to the buckwheat raw material powder obtained in the third step in a weight ratio of 0.1.
22%, and technical measures characterized by making noodles in a conventional manner.
【0006】それ故、本発明そば麺の製造方法は、山火
口繊維を使用することで、植物繊維を含有した食品とな
る作用を呈するものである。なお、山火口繊維はそば粉
のツナギ材として作用し、麺線の機械的強度を飛躍的に
高める作用を呈するものである。[0006] Therefore, the method for producing buckwheat noodles of the present invention exhibits the effect of producing a food containing plant fibers by using mountain crater fibers. In addition, the mountain crater fiber functions as a buckwheat noodle material and exhibits an effect of dramatically increasing the mechanical strength of the noodle strings.
【0007】次ぎに、請求項2の発明は、第一工程とし
て、山火口を乾燥して、乾燥したものを揉んで山火口繊
維を製造し、第二工程として、上記山火口繊維を煮て、
灰汁抜きして、水分を絞り、灰汁抜き山火口繊維を製造
し、第三工程として、そば粉に重量比0〜80%の小麦
粉を混入したそば原料粉を用意し、第四工程として、第
二工程で得た灰汁抜き山火口繊維に、第三工程で得たそ
ば原料粉少量と適宜な量の水とを加えて混練し、混練し
たものに順次該そば原料と水とを加えて最終的に、山火
口繊維がそば原料粉に対して重量比0.1〜2%となる
ようになして、常法で製麺することを特徴とする技術的
手段を講じたものである。[0007] Next, the invention of claim 2 is to dry the forest crater as a first step, and to rub the dried crater to produce a forest crater fiber, and to boil the forest crater fiber as a second step. ,
Drain the lye, squeeze out the water, produce the lye-free crater fiber, and prepare the buckwheat raw material flour mixed with the buckwheat flour with a weight ratio of 0 to 80% as the third step, and as the fourth step, A small amount of the buckwheat raw material powder obtained in the third step and an appropriate amount of water are added to the lye-removed mountain crater fiber obtained in the two steps, and the mixture is kneaded. Specifically, a technical measure is adopted in which the weight of the mountain crater fiber is made to be 0.1 to 2% by weight with respect to the raw buckwheat flour, and noodles are made by a conventional method.
【0008】それ故、本発明は請求項1の作用に加え
て、第二工程で得た灰汁抜き山火口繊維と、第三工程で
得たそば原料粉少量と、適宜な量の水とを加えて混練
し、混練したものに順次該そば原料粉と水とを加えて最
終的に、灰汁抜き山火口繊維がそば原料粉に対して重量
比0.1〜2%となるようになしたので、灰汁抜き山火
口繊維をそば原料粉に均一に分散する作用を呈するもの
である。[0008] Therefore, in addition to the function of claim 1, the present invention further comprises the step of combining the lye-removed mountain crater fiber obtained in the second step, the small amount of buckwheat raw material powder obtained in the third step, and an appropriate amount of water. In addition, the buckwheat raw material powder and water were sequentially added to the kneaded mixture, and finally, the weight ratio of the leached mountain crater fiber was 0.1 to 2% with respect to the buckwheat raw material powder. Therefore, it has an effect of uniformly dispersing the lye-free mountain crater fiber into the buckwheat raw material powder.
【0009】次に、請求項3の発明は、第一工程とし
て、山火口を乾燥して、乾燥したものを揉んで山火口繊
維を製造し、第二工程として、上記山火口繊維を煮て、
灰汁抜きして、水分を絞り、灰汁抜き山火口繊維を製造
し、第三工程として、そば粉に重量比0〜80%の小麦
粉を混入したそば原料粉を用意し、第四工程として、第
三工程で得たそば原料粉に、第二工程で得た灰汁抜き山
火口繊維を重量比0.1〜2%混入して、常法で麺線を
製造し、第五工程として、上記麺線を乾燥して、含水量
を14%以下に乾燥させたことを特徴とする技術的手段
を講じたものである。Next, in a third aspect of the present invention, as a first step, the forest crater is dried, and the dried material is rubbed to produce a forest crater fiber. As a second step, the forest crater fiber is boiled. ,
Drain the lye, squeeze out the water, produce the lye-free crater fiber, and prepare the buckwheat raw material flour mixed with the buckwheat flour with a weight ratio of 0 to 80% as the third step, and as the fourth step, The buckwheat raw material powder obtained in the third step is mixed with the lye-removed mountain crater fiber obtained in the second step in a weight ratio of 0.1 to 2% to produce a noodle string in a usual manner. The technical means is characterized in that the wire is dried to a water content of 14% or less.
【0010】それ故、本発明は、請求項1の作用に加
え、強靱な山火口繊維がツナギ材として混入してあるの
で、乾麺となしても、強靱で折れにくいそば乾麺を得ら
れる作用を呈するものである。[0010] Therefore, the present invention has the effect of obtaining tough, hard-to-break buckwheat dry noodles even if it is made into dry noodles, in addition to the effect of claim 1, since the tough mountain crater fiber is mixed in as a jumpsuit material. To present.
【0011】[0011]
【実施例】次に、本発明の実施例を詳細に説明する。先
ず、本発明は、第一工程として、山火口を乾燥して、乾
燥したものを揉んで山火口繊維を製造する。本発明で使
用する山火口は、山火口、雄山火口いずれでもよく、主
にその葉を使用する。なお、山火口は火口に使用される
他、古くより山菜として食用に供されていたもので、灰
汁が強いが、灰汁抜きをすれば、従来より食用に汎用さ
れていたものである。本発明では、先ず、この山火口を
充分乾燥させ、乾燥したものを揉むと細かな繊維が絡み
合った火口繊維が得られる。Next, embodiments of the present invention will be described in detail. First, in the present invention, as a first step, a forest crater fiber is manufactured by drying a forest crater and rubbing the dried crater. The mountain crater used in the present invention may be either a mountain crater or a male crater, and its leaves are mainly used. The mountain crater is used as a crater, and has been used for cooking as a wild vegetable for a long time, and has a strong lye. However, if the lye is removed, it has been widely used for food. In the present invention, first, this crater is sufficiently dried, and the dried crater is rubbed to obtain a crater fiber in which fine fibers are intertwined.
【0012】次に、第二工程として、上記山火口繊維を
煮て、灰汁抜きして、水分を絞り、灰汁抜き山火口繊維
を製造する。上記第一工程で得た山火口繊維は灰汁が多
く、苦みを有し、これをたとえ少量でもそばに混入する
と食味を損なうおそれがある。そこで、山火口繊維を一
度煮て、清水等にさらして灰汁抜を行う。なお、絞った
灰汁抜き山火口繊維は乾燥してもよいが、手で絞った程
度のものを使用してもよい。Next, as a second step, the above-mentioned mountain crater fiber is boiled, lye is removed, and water is squeezed to produce lye-free mountain crater fiber. The mountain crater fiber obtained in the first step has a large amount of lye and has bitterness. Even if a small amount of this is mixed with buckwheat, the taste may be impaired. Therefore, the forest crater fiber is boiled once, exposed to clear water, etc., and the lye is removed. The squeezed lye-free crater fiber may be dried, but may be squeezed by hand.
【0013】次ぎに、第三工程として、そば粉に重量比
0から80%の小麦粉を混入したそば原料粉を用意す
る。そば原料粉は通常、小麦粉とそば粉を所定の割合で
混合したものを主原料として構成され、その混合率はそ
ば粉2〜3に対して小麦粉7〜8が一般的とされてきた
が、最近は、そば粉の含有率を高める傾向が強く、そば
粉8に対して小麦粉2のものも大きな支持を受けてお
り、さらには、小麦粉を混入しないそば麺も製造されて
いる。Next, as a third step, buckwheat raw material flour prepared by mixing wheat flour with a weight ratio of 0 to 80% in buckwheat flour is prepared. Buckwheat flour is usually composed of a mixture of flour and buckwheat at a predetermined ratio as a main raw material, and the mixing ratio of flour 7 to 8 has been generally considered to be buckwheat 2-3. Recently, there is a strong tendency to increase the content of buckwheat flour. Wheat flour 2 has received great support for buckwheat 8, and buckwheat noodles in which flour is not mixed are also manufactured.
【0014】そして、上記原料粉には、従来は山芋や鶏
卵等のツナギ材を加えて、加水混練して、所定の太さの
麺線となしているが、本発明では、第四工程として、第
三工程で得たそば原料粉に、第二工程で得た灰汁抜き山
火口繊維を重量比0.1〜2%混入して、常法で製麺す
るようになしている。[0014] Conventionally, to the above-mentioned raw material powder, a nut material such as yam or chicken egg is added, and the mixture is kneaded with water to form a noodle string having a predetermined thickness. The buckwheat raw material powder obtained in the third step is mixed with the lye-removed mountain crater fiber obtained in the second step in a ratio of 0.1 to 2% by weight to produce noodles in a conventional manner.
【0015】なお、常法での製麺には、食塩の添加、適
量の加水、混練、伸し、裁断等が含まれ、これらの製麺
作業に従来と異なる特別な工夫は必要でないものであっ
た。なお、本発明では前記ツナギ材の添加は不要であっ
たが、山芋や鶏卵等の添加を拒否するものではない。[0015] Noodle making in a conventional manner includes addition of salt, addition of an appropriate amount of water, kneading, stretching, cutting, and the like. there were. In the present invention, the addition of the above-mentioned lumber material is unnecessary, but the addition of yam, chicken eggs and the like is not refused.
【0016】従って、本発明法によると、そば粉の含有
量を多くしてもコシの強い、食感に優れたそば麺を製造
できる、そば麺の製造方法を提供できるものである。な
お、本発明に使用した山火口繊維は、そば麺内に混入す
ることで、原料タンパク質どうしを連結する骨材とし
て、こしを強めるばかりか強度も向上し、麺線を細くし
ても食感を損ねないそば麺を製造できるそば麺の製造方
法を提供できるものである。なお、山火口繊維はほとん
ど無臭であるので、そば粉の風味を阻害することがな
く、食感を向上する他、そば粉の風味を(含有量を増や
すことで)強調できるそば麺の製造方法を提供できるも
のである。Therefore, according to the method of the present invention, it is possible to provide a method for producing buckwheat noodles, which can produce buckwheat noodles having a strong texture and excellent texture even when the content of buckwheat flour is increased. In addition, the mountain crater fiber used in the present invention, when mixed into buckwheat noodles, not only strengthens the stiffness, but also improves the strength as an aggregate connecting the raw material proteins, and even if the noodle strings are made thinner, the texture is improved. The present invention can provide a method for producing buckwheat noodles that can produce buckwheat noodles without impairing the quality. In addition, since the mountain crater fiber is almost odorless, it does not inhibit the flavor of the buckwheat flour, improves the texture, and enhances the flavor of the buckwheat flour (by increasing the content). Can be provided.
【0017】次ぎに、請求項2の発明は、第一工程とし
て、山火口を乾燥して、乾燥したものを揉んで山火口繊
維を製造し、第二工程として、上記山火口繊維を煮て、
灰汁抜きして、水分を絞り、灰汁抜き山火口繊維を製造
し、第三工程として、そば粉に重量比0〜80%の小麦
粉を混入したそば原料粉を用意するのは請求項1と同じ
である。Next, in a second aspect of the present invention, as a first step, the forest crater is dried, and the dried material is rubbed to produce a forest crater fiber. As a second step, the forest crater fiber is boiled. ,
Draining the lye, squeezing the water, producing the lye-free crater fiber, and preparing the buckwheat raw material powder in which the buckwheat flour is mixed with 0 to 80% by weight of the flour as the third step is the same as claim 1. It is.
【0018】そして、本発明は、第四工程として、第二
工程で得た山火口繊維に、第三工程で得たそば原料粉少
量と適宜な量の水とを加えて混練し、混練したものに順
次該そば原料と水とを加えて最終的に、山火口繊維がそ
ば原料粉に対して重量比0.1〜2%となるようになし
て、常法で製麺することを特徴とする。すなわち、灰汁
抜き山火口繊維を、そば原料粉に混入しようとした場
合、該灰汁抜き山火口繊維が乾燥している場合は、結構
繊維が絡み合っているので、そば原料粉に均一に分散さ
れにくい。また、該灰汁抜き山火口繊維が湿っていると
なおさらそば原料粉に均一に分散されないものであっ
た。In the present invention, as a fourth step, a small amount of the buckwheat raw material powder obtained in the third step and an appropriate amount of water are added to the mountain crater fiber obtained in the second step, and the resulting mixture is kneaded. The buckwheat raw material and water are sequentially added to the buckwheat noodles so that the weight ratio of the mountain crater fiber is 0.1 to 2% with respect to the buckwheat raw material powder, and the noodles are made in a conventional manner. And In other words, when the lye-free mountain crater fiber is to be mixed into the buckwheat raw material powder, when the lye-free mountain crater fiber is dry, since the fine fibers are entangled, it is difficult to be uniformly dispersed in the buckwheat raw material powder. . Further, when the lye-removed mountain crater fiber was wet, it was not evenly dispersed in the buckwheat raw material powder.
【0019】なお、原料粉の攪拌は静かにゆっくりと行
わないと、発熱等で、でんぷん質が変成してそばの風味
が低減してしまう。また、いたずらに長時間攪拌して
も、空気接触でそばの風味は低減してしまうもので、短
時間で効率的に山火口繊維とそば原料粉との攪拌を行わ
なくてはならないことが判明し、この方法として山火口
繊維にそば原料粉少量と適宜な量の水とを加えて混練
し、その後、順次そば原料粉と水とを加えて混練するの
が、最も効率的に灰汁抜き山火口繊維をそば原料粉に均
一に混入でき、そばの風味を残存できる方法であった。If the raw material powder is not agitated gently and slowly, the starch is denatured due to heat generation or the like, and the flavor of the buckwheat is reduced. Also, even if it is stirred for a long time, the flavor of buckwheat is reduced by air contact, and it has been found that the crater fiber and the buckwheat raw material powder must be efficiently stirred in a short time. The most efficient way to do this is to add a small amount of buckwheat raw material powder and an appropriate amount of water to the crater fiber and knead them, and then add and mix the buckwheat raw material powder and water sequentially. The crater fiber can be uniformly mixed with the raw material powder of buckwheat, and the flavor of buckwheat can be retained.
【0020】次に、請求項3の発明は、第一工程とし
て、山火口を乾燥して、乾燥したものを揉んで山火口繊
維を製造し、第二工程として、上記山火口繊維を煮て、
灰汁抜きして、水分を絞り、灰汁抜き山火口繊維を製造
し、第三工程として、そば粉に重量比0〜80%の小麦
粉を混入したそば原料粉を用意し、第四工程として、第
三工程で得たそば原料粉に、第二工程で得た灰汁抜き山
火口繊維を重量比0.1〜2%混入して、常法で麺線を
製造し、第五工程として、上記麺線を乾燥して、含水量
を14%以下に乾燥させたことを特徴とするもので、第
一工程乃至第4工程は請求項1と同じである。Next, in a third aspect of the present invention, as a first step, the forest crater is dried, and the dried material is rubbed to produce a forest crater fiber. As a second step, the forest crater fiber is boiled. ,
Drain the lye, squeeze out the water, produce the lye-free crater fiber, and prepare the buckwheat raw material flour mixed with the buckwheat flour with a weight ratio of 0 to 80% as the third step, and as the fourth step, The buckwheat raw material powder obtained in the third step is mixed with the lye-removed mountain crater fiber obtained in the second step in a weight ratio of 0.1 to 2% to produce a noodle string in a usual manner. The wire is dried to have a water content of 14% or less, and the first to fourth steps are the same as in claim 1.
【0021】すなわち、本発明は、請求項1の発明に、
第5工程を付加したもので、要するに、請求項1で得ら
れた麺線を、乾麺に仕上げるようになしたものである。
乾麺は、乾燥工程が加わるので、この乾燥工程でそばの
風味が失われてしまい、風味に劣る傾向があるとされて
いる。しかし、この乾燥工程でのそば風味の低減は乾燥
速度、乾燥温度、乾燥時間等によって大きく変化するも
ので、山火口繊維を混入すると、麺線の機械的強度が高
まるので、低温又は高温での除湿などの急激な乾燥が可
能となり、そば風味の低減を効果的に抑止できるもので
あった。That is, the present invention relates to the first aspect of the present invention,
The fifth step is added, that is, the noodle strings obtained in claim 1 are finished into dry noodles.
It is said that dried noodles are subjected to a drying step, so that the flavor of the buckwheat is lost in this drying step, and the flavor tends to be inferior. However, the reduction of the buckwheat flavor in this drying step varies greatly depending on the drying speed, drying temperature, drying time, etc., and if mountain crater fiber is mixed in, the mechanical strength of the noodle strings increases, so that it can be reduced at low or high temperatures. Rapid drying such as dehumidification became possible, and reduction of the buckwheat flavor could be effectively suppressed.
【0022】また、乾麺は含水量が少ないので経時的劣
化が少なく、製造後時間を経ても生麺に比較してコシが
弱くならず、風味や食味も低下しづらいという利点を有
するが、細い麺線は破損し易いという欠点を有してい
る。しかし、山火口繊維を混入すると、前記のように機
械的強度が向上するので、細い麺でも商品価値が低下し
ないものであった。Dry noodles have the advantage that they have a low water content and therefore are not easily degraded over time, and their stiffness is not weakened and their flavor and taste are hardly reduced even after a long period of production, compared to raw noodles. Noodle strings have a disadvantage that they are easily broken. However, when the mountain crater fiber is mixed, the mechanical strength is improved as described above, so that the commercial value does not decrease even with thin noodles.
【0023】[0023]
【発明の効果】本発明は上記のごときで、山火口繊維を
混入したので、コシの強い食感が向上した麺類を得られ
るそば麺類の製造方法を提供できるものである。また、
山火口繊維は、食用植物繊維であるので無害であるばか
りか、最近注目されている植物繊維摂取が可能なそば麺
が得られるそば麺類の製造方法を提供できるものであ
る。As described above, the present invention can provide a method for producing buckwheat noodles, which can obtain noodles having a strong texture due to the inclusion of mountain crater fiber. Also,
The mountain crater fiber is not harmful because it is an edible plant fiber, and can provide a method for producing buckwheat noodles that can obtain buckwheat noodles that can be ingested with plant fiber which has recently attracted attention.
Claims (3)
燥したものを揉んで山火口繊維を製造し、 第二工程として、上記山火口繊維を煮て、灰汁抜きし
て、水分を絞り、灰汁抜き山火口繊維を製造し、 第三工程として、そば粉に重量比0〜80%の小麦粉を
混入したそば原料粉を用意し、 第四工程として、第三工程で得たそば原料粉に、第二工
程で得た灰汁抜き山火口繊維を重量比0.1〜2%混入
して、常法で製麺することを特徴とするそば麺の製造方
法。As a first step, a forest crater is dried, and the dried material is rubbed to produce a forest crater fiber. As a second step, the forest crater fiber is boiled, lye-removed, and water is removed. Squeezing, producing leeched crater fiber, as a third step, preparing buckwheat flour mixed with 0 to 80% by weight of flour in buckwheat flour, and as a fourth step, buckwheat raw material obtained in the third step A method for producing buckwheat noodles, comprising mixing the lye-removed mountain crater fiber obtained in the second step with flour in a ratio of 0.1 to 2% by weight to flour and making noodles in a conventional manner.
燥したものを揉んで山火口繊維を製造し、 第二工程として、上記山火口繊維を煮て、灰汁抜きし
て、水分を絞り、灰汁抜き山火口繊維を製造し、 第三工程として、そば粉に重量比0〜80%の小麦粉を
混入したそば原料粉を用意し、 第四工程として、第二工程で得た灰汁抜き山火口繊維
に、第三工程で得たそば原料粉少量と適宜な量の水とを
加えて混練し、混練したものに順次該そば原料と水とを
加えて最終的に、山火口繊維がそば原料粉に対して重量
比0.1〜2%となるようになして、常法で製麺するこ
とを特徴とするそば麺の製造方法。2. As a first step, the forest crater is dried, and the dried material is rubbed to produce a forest crater fiber. As a second step, the forest crater fiber is boiled, lye-removed, and water is removed. Squeezing and producing lye-free crater fiber; as a third step, raw buckwheat flour mixed with buckwheat flour having a weight ratio of 0 to 80% is prepared; as a fourth step, the lye extraction obtained in the second step To the mountain crater fiber, a small amount of the buckwheat raw material powder obtained in the third step and an appropriate amount of water are added and kneaded, and the kneaded material is added with the buckwheat raw material and water sequentially. A method for producing buckwheat noodles, wherein the weight ratio is 0.1 to 2% with respect to the buckwheat raw material powder and noodles are made in a conventional manner.
燥したものを揉んで山火口繊維を製造し、 第二工程として、上記山火口繊維を煮て、灰汁抜きし
て、水分を絞り、灰汁抜き山火口繊維を製造し、 第三工程として、そば粉に重量比0〜80%の小麦粉を
混入したそば原料粉を用意し、 第四工程として、第三工程で得たそば原料粉に、第二工
程で得た灰汁抜き山火口繊維を重量比0.1〜2%混入
して、常法で麺線を製造し、 第五工程として、上記麺線を乾燥して、含水量を14%
以下に乾燥させたことを特徴とするそば麺の製造方法。3. As a first step, the forest crater is dried, and the dried product is rubbed to produce a forest crater fiber. As a second step, the forest crater fiber is boiled, lye-removed, and water is removed. Squeezing, producing leeched crater fiber, as a third step, preparing buckwheat flour mixed with 0 to 80% by weight of flour in buckwheat flour, and as a fourth step, buckwheat raw material obtained in the third step The flour is mixed with the lye-removed mountain crater fiber obtained in the second step in a weight ratio of 0.1 to 2% to produce noodle strings in a conventional manner. As a fifth step, the noodle strings are dried and mixed. 14% water
A method for producing buckwheat noodles, characterized by being dried below.
Priority Applications (1)
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---|---|---|---|
JP2001164584A JP2002354999A (en) | 2001-05-31 | 2001-05-31 | Method for producing buckwheat noodle |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2001164584A JP2002354999A (en) | 2001-05-31 | 2001-05-31 | Method for producing buckwheat noodle |
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Publication Number | Publication Date |
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JP2002354999A true JP2002354999A (en) | 2002-12-10 |
Family
ID=19007392
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JP2001164584A Pending JP2002354999A (en) | 2001-05-31 | 2001-05-31 | Method for producing buckwheat noodle |
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Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US7946933B2 (en) | 2007-10-31 | 2011-05-24 | Bridgestone Sports Co., Ltd. | Three-piece solid golf ball |
US7959524B2 (en) | 2007-07-31 | 2011-06-14 | Bridgestone Sports Co., Ltd. | Three-piece solid golf ball |
CN103211164A (en) * | 2012-09-11 | 2013-07-24 | 刘小峰 | Waterless fresh kudzuvine root noodle |
-
2001
- 2001-05-31 JP JP2001164584A patent/JP2002354999A/en active Pending
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US7959524B2 (en) | 2007-07-31 | 2011-06-14 | Bridgestone Sports Co., Ltd. | Three-piece solid golf ball |
US7946933B2 (en) | 2007-10-31 | 2011-05-24 | Bridgestone Sports Co., Ltd. | Three-piece solid golf ball |
CN103211164A (en) * | 2012-09-11 | 2013-07-24 | 刘小峰 | Waterless fresh kudzuvine root noodle |
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