JPH02186956A - Production of raw buckwheat noodle - Google Patents

Abstract

PURPOSE:To obtain raw buckwheat noodles having high content of buckwheat flour by blending powder comprising buckwheat flour or wheat flour with water or warm water to give a mixture, kneading flour comprising buckwheat flour with liquid comprising water, heating the kneaded material by high-frequency heating to give a material in a small piece state or a muddy material and adding the material to the mixture. CONSTITUTION:Flour consisting essentially of buckwheat flour and wheat flour (preferably comprising <=30wt.% buckwheat flour and >=70wt.% wheat flour) is mixed with liquid mainly comprising water or warm water to give a mixture, which is blended with a material of small piece state of muddy material prepared by kneading flour comprising mainly buckwheat with liquid comprising mainly water and partially or wholly gelatinizing the buckwheat flour by high- frequency heating to give raw buckwheat flour having long-term storage stability free from cutting.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application 1] The present invention relates to a method for producing raw buckwheat, particularly raw buckwheat containing a large amount of buckwheat flour.

[Prior art] Conventionally, all raw buckwheat that has been stored at room temperature or in a refrigerator at about 5°C for two days or more has a buckwheat flour content of 30% or less, It has been considered impossible to produce raw buckwheat products containing more than 50%, preferably more than 50%, and more preferably more than 60% of buckwheat flour. The reason for this is that unlike wheat flour, soba 0 contains almost no gluten protein, and therefore the noodle strings do not connect well and break into pieces, making it unusable as a product.

[Problem to be solved by the invention 1 The ``tastiness'' of raw buckwheat noodles is mostly determined by the buckwheat flour contained in it. If the amount of buckwheat flour differs by 10%, anyone will notice that if the brand of buckwheat flour, cooking method, and other conditions are the same, the one with the larger amount of buckwheat flour will be "tastier".

The amount of buckwheat flour is 601!1m% or more, and the wheat flour ■ is 40! So-called hand-made soba, which is less than 1%, is made by partially pregelatinizing it using boiling water, and is cooked and served to customers within a few hours.
It cannot be stored for more than 2 days.

There is no need to alphaenize wheat flour, mainly only buckwheat flour.
When you cook the raw soba that has been made by fermenting it, and when you cook the raw soba after storing it for a long time (for example, several days), it does not break out, and the ``deliciousness'' of the soba is conveyed to those who eat it! How to make raw soba that will make you smoke!
! lI! ! As a result of research, we have arrived at the present invention.

[Means for Solving the Problems] In order to solve the above-mentioned problems, the special method for producing raw buckwheat according to the present invention consists of a powder mainly composed of buckwheat flour and wheat flour, and a liquid mainly composed of water or soybean. 815! (referred to as 1st W kneading) to produce raw buckwheat, separately knead powder mainly consisting of buckwheat flour and liquid mainly water (referred to as 2nd W kneading) and heat soba by high-frequency heating. A part or all of the powder is gelatinized and made into a net-like or mud-like form, and then
It is characterized by being added during the kneading process.

The powder mainly composed of buckwheat flour and wheat flour used during the first kneading process is usually 30% by weight or less of buckwheat flour and 70% by weight of buckwheat flour. A mixture of wheat flour with an i content of around 1% or more is used.

The powder mainly composed of buckwheat flour used during the second kneading process is
Normally, only buckwheat flour may be used, and the actual weight and first
The total amount of buckwheat flour ffi used in ffi kneading is the 1st ffi
When the ratio is 6:4 with the grain size of the wheat flour used in i-kneading, the resulting raw soba will be what is called 60% soba.

A typical sequence of the second kneading process is as follows: buckwheat flour is mixed with 0.6 to 1.5 f[1ffiffi of water] and kneaded well. Place it in a container made by IIIIIII (or I
I! l! Pl, but it's fine),! % frequency heating fi (for example, a microwave oven) in the dark as required to gelatinize the buckwheat flour mixture.

The time required for this is 1 K9 for ff11m of buckwheat flour.
When the output of the high-frequency heating machine is 1 to -, 90% or more is usually converted to alpha in a few minutes.

There is no problem in mixing buckwheat flour in the second kneading process with 9 parts of dried eggs, dried egg whites, fats and oils, and adding small amounts of salt, seasonings, and fats and oils containing emulsifiers to the water used in this process. , buckwheat flour and water usually give satisfactory results.

28th! The dough obtained by kneading and then heated under high frequency waves is usually beak-shaped. This is either cut vertically and horizontally into small pieces using a cutting machine with many blades, or passed through a meat grinder-like crusher several times to turn it into slurry, or an extruder with honeycomb-shaped blades is used. After extruding it, it is cut into small pieces.

The gelatinized product thus obtained is put into the first fi kneading step to produce the raw buckwheat that is the object of the present invention.

In the first kneading process, a small amount of wheat gluten, dried egg white, dried side oil, dried grated sweet potato, gums such as xanthan gum and guar gum, and sucrose ester-based digesters are added to the required amount of buckwheat flour and wheat flour mixture. It is often done to use one type selected from foaming agents or a mixture of 211 or more foaming agents.
Get good results.

The addition of wheat gluten and dried egg white improves the texture, and the addition of dried side fats and oils (these two are often mixed in advance).

Addition of a ratio of 10:1 (normally 10:1) improves the taste, addition of dried gooey syrup improves the connection of the II line, addition of gum is effective in reducing the boiling process, and Addition of a sucrose ester antifoaming agent makes microwave oven operation possible.

(The addition is preferably 1% of the amount of gold powder or less. In particular, it is preferable that the amount of fats and oils is 0.1% or less of the gold powder M, and the amount of antifoaming agent is 0.5% or less. ) Also, a small proportion of salt (usually 0.1 to 0 of gold powder) is added to the water or lagoon used in the first kneading process.
．． 3%>, seasonings (sorbitol liquid, glycine, the former can be 1-1.5% of the amount of gold powder, the latter 0.5-1%), emulsifier-containing oil and fat jilt (liquid vegetable oil, monopalthymine, soybean lecithin, etc.) 0.5 to 3% of the emulsifier is added (0.5 to 1% of the amount of gold powder is used).

(When using water, ethanol of 2 to 3% of the amount of gold powder is added to prevent mold, and when using water, it is added separately later.) Here, to describe a typical aspect of the 1st W mixing process, buckwheat flour and wheat flour Add appropriate types and amounts of the above additives (wheat gluten, etc.) to a mixture (for example, weight ratio of 30 to 0) and dissolve or Add the dispersed liquid and knead. The ff1l ratio between the powder mixture and the liquid is often around 1:0.2.

This is the end of the second kneading process! 1! The resulting gelatinized material in the form of net flakes or slurry is added and kneaded well, passed through several stages of noodle rolls to form noodle strips, and finally made into noodle strings with a cutting blade and cut to make raw soba noodles. In this way, it is possible to freely produce raw buckwheat noodles with a buckwheat flour content of 30% or more, 40% or more, 50% or more, or 60% or more.

However, if the raw buckwheat produced in this way is more than 50% boiled, it is not preferable to boil it because the amount is too large.

Good products for stews tend to be about 30%, 35%, and 40%. Here, good results can be obtained by adding slightly more wheat gluten, dried egg white, gums, emulsifier-containing fats and oils, etc. By the way, if the raw buckwheat noodles are irradiated with far infrared rays for an appropriate period of time (usually 5 to 20 seconds), boiling has the effect of improving scales and texture.

[Effect] At least 30%, preferably at least 40% of buckwheat flour and 701! i amount% or less, preferably 60fflf
In order to make raw soba that has excellent storage stability and does not break apart when cooked, using wheat flour with less than fi% as the main ingredient,
It is sufficient to gelatinize a portion of the buckwheat flour, but this can be done easily by performing high-frequency heating and rationally crushing the resulting lumps before adding them to the kneading process of the remaining powder mixture. You can reach your goal.

[f! Effects of Brightness] Raw soba produced by the method of the present invention with a high buckwheat flour content, such as 60% Soba 1, and raw soba that can be cooked even with a buckwheat flour content of 40% are extremely delicious. Not only does it have a good texture, it doesn't break, and its characteristics hardly change even when stored for a long time.

Examples of the present invention are shown below. However, the present invention is not limited to these Examples.

[Example 1] 3.5 kg of buckwheat flour containing 11.61 mm% of buckwheat protein and 72.4 mm% of starch and 2.0 liters of water were placed in a heat-resistant polypropylene container, kneaded, and placed in a frequency heating machine. Pour in and heat to gelatinize more than 90% of the buckwheat starch.

The resulting lump is passed through a meat grinder-like crusher twice to crush it into minced pieces.

Ash content: 0.37fflf1%, 1[1ffi Shiroga 10
．． 81g! Volume% flour 4. (ly, 2.5 kg of buckwheat flour as above, 100 g of wheat gluten, 100 g of dried egg white)
, mix well 30 g of sucrose stearate antifoaming agent, add 209 g of salt to 1.5 liters of heat at 85°C.
Add 100 g of D-sorbitol solution and mix well, then add 250 g of ethanol mixed with 200 g of water and knead well, add the above minced pregelatinized buckwheat to this and mix well. .

This is placed on a test noodle making iso equipped with a multi-function machine and 5-tier rolls, and finally cut into noodle strings using a No. 18 blade, sprinkled with an appropriate amount of cornstarch as dusting powder, and cut into pieces to a predetermined length. Packed with an automatic packaging machine and made into raw 60% soba noodles.
made.

One portion of this 60% buckwheat flour (1209) was taken and put into about 1 liter of boiling water, and after 2 minutes and 40 seconds, it was poured into a strainer and washed with water. The 6v+ soba cooked in this manner did not break, and when eaten with soba soup, it was extremely delicious and had a good texture. Also, this 60% buckwheat noodles could be cooked in the microwave without boiling over.

The 60% buckwheat noodles were stored in the dark for 10 days at 5° C. and cooked in the same way, but they did not break and remained extremely delicious and had a good texture.

[Actual 14 cases 2] The same buckwheat flour and wheat flour as in Example 1 were used.

1.6 liters of buckwheat flour and 1.2 liters of water are thoroughly kneaded in a heat-resistant polypropylene container and heated in a high-frequency heater to gelatinize more than 90% of the buckwheat starch. The resulting lumps are passed through a meat grinder-like crusher twice to thicken them into minced pieces.

Separately, 6.0Ki of wheat flour, 2.4Kfl of buckwheat flour, 50g of wheat gluten, 100y of dried egg white, 80g of xanthan gum,
Sucrose stearate n foam 1'! Mix lI 309 well and add 2.1 liters of water and 1.120 liters of food.
g, D-sorbitol liquid 1009. Emulsifier-containing oil and fat 509
．． A solution prepared by dissolving and dispersing 250 g of ethanol is added and kneaded well, and the above-mentioned minced gelatinized buckwheat is added thereto and mixed well.

This was put through a test noodle making machine equipped with a multi-function machine and 5-tier rolls, cut into noodle strings using a 18-layer cutting blade, cut into a predetermined length by fWI, and then passed through a far-infrared irradiation machine. The mixture was allowed to pass for 10 seconds, and then packaged using an automatic packaging machine to produce stewed feces soba.

Take one serving of this stewed stool soba (1109) and add several types of i
The ingredients were placed in boiling water at a temperature of about 500 ml, boiled for 2 minutes and 20 seconds, then the heating was stopped and the soup was poured.

The resulting stewed buckwheat noodles contained 40% buckwheat flour, but did not require much troweling when boiled, did not break, was very delicious, and had excellent texture. Also, this raw soba won't boil over when cooked in the microwave (it was possible).

This stewed stool soba was stored in a refrigerator at 5°C for 10 days and then cooked in the same manner, but it did not break (and still had a very delicious taste and good texture).

The above examples have sufficiently demonstrated the authenticity of the present invention.

Applicant: Nissei Co., Ltd.

Claims (3)

[Claims] (1) When producing raw soba by kneading a powder mainly composed of buckwheat flour or wheat flour and a liquid mainly composed of water or hot water (referred to as the first kneading process), a powder mainly composed of buckwheat flour is separately kneaded. The buckwheat flour is mixed and kneaded with a liquid mainly composed of water (referred to as the second kneading step), and part or all of the buckwheat flour is gelatinized by high-frequency heating, and the resulting product is made into a mesh or slurry. A method for producing raw buckwheat with a high content of buckwheat flour, which is characterized by adding the buckwheat flour during the process. (2) The powder mainly composed of buckwheat flour and wheat flour used in the above first kneading process contains a small proportion of wheat gluten,
Claim 1: A mixture of one or more selected from dried egg whites, dried chicken eggs, fats and oils, dried yam, gums such as xanthan gum and guar gum, and sucrose ester antifoaming agents. Method for producing raw buckwheat as described in section. (3) The liquid mainly composed of water or hot water used in the above first kneading process contains a small proportion of salt, other seasonings,
The method for producing raw buckwheat noodles according to claim 1 or 2, which comprises mixing one or more selected oils and fats containing emulsifiers.