JPH06225714A - Buckwheat noodle - Google Patents
Buckwheat noodleInfo
- Publication number
- JPH06225714A JPH06225714A JP43A JP35404192A JPH06225714A JP H06225714 A JPH06225714 A JP H06225714A JP 43 A JP43 A JP 43A JP 35404192 A JP35404192 A JP 35404192A JP H06225714 A JPH06225714 A JP H06225714A
- Authority
- JP
- Japan
- Prior art keywords
- shrimp
- buckwheat
- powder
- noodles
- buckwheat noodles
- 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
- 235000009419 Fagopyrum esculentum Nutrition 0.000 title claims abstract description 30
- 235000012149 noodles Nutrition 0.000 title claims abstract description 23
- 240000008620 Fagopyrum esculentum Species 0.000 title description 6
- 241000219051 Fagopyrum Species 0.000 claims abstract description 24
- 239000000843 powder Substances 0.000 claims abstract description 13
- MBLBDJOUHNCFQT-LXGUWJNJSA-N aldehydo-N-acetyl-D-glucosamine Chemical compound CC(=O)N[C@@H](C=O)[C@@H](O)[C@H](O)[C@H](O)CO MBLBDJOUHNCFQT-LXGUWJNJSA-N 0.000 claims description 6
- 241000238557 Decapoda Species 0.000 abstract description 14
- 235000013402 health food Nutrition 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 3
- 229910052791 calcium Inorganic materials 0.000 abstract description 3
- 239000011575 calcium Substances 0.000 abstract description 3
- 235000013312 flour Nutrition 0.000 description 6
- 238000002156 mixing Methods 0.000 description 4
- 235000005135 Micromeria juliana Nutrition 0.000 description 2
- 241000246354 Satureja Species 0.000 description 2
- 235000007315 Satureja hortensis Nutrition 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 210000001015 abdomen Anatomy 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 241000282376 Panthera tigris Species 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
Landscapes
- Noodles (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、そば麺に関するもので
ある。FIELD OF THE INVENTION The present invention relates to buckwheat noodles.
【０００２】[0002]
【従来の技術】従来、そば麺はそば粉に小麦粉を８対２
〜６対４等の任意比率で配合混入して製造していた。該
そば麺は、その成分としてたんぱく質の含有量が多く、
その質も優良であり、また各種のビタミン類をも含むも
のであって、従来より広く普及し、近時は低カロリーの
健康食品としても広く採り上げられている。2. Description of the Related Art Conventionally, buckwheat noodles are mixed with wheat flour in an 8 to 2 ratio.
It was manufactured by mixing and mixing in an arbitrary ratio of 6 to 4. The soba noodle has a high content of protein as its component,
Its quality is also excellent, and it also contains various vitamins. It has been more widely spread than before, and has recently been widely adopted as a low-calorie health food.
【０００３】そば麺は味わいが淡泊であり、それが好ま
れる要因であるが、然しながら、その一方で味の変化性
に乏しく、また、健康食品としてのアピール性にも乏し
いことから、若者に敬遠される側面をも有していた。The taste of soba noodles is light, and this is a factor that is favored. However, on the other hand, it has poor variability in taste and lacks appeal as a health food, so it is shunned by young people. It also had a side.
【０００４】[0004]
【発明が解決しようとする課題】本発明は、叙上の従来
のそば麺の問題点を背景として案出したものであって、
そば麺としての新しい味わいを創出すると共に健康食品
としても一層効能に優れた新しい興趣のそば麺を提供す
ることを目的とするものである。DISCLOSURE OF THE INVENTION The present invention was devised against the background of the above-mentioned problems of conventional buckwheat noodles.
It is an object of the present invention to provide a new flavor of buckwheat noodles and to provide a new flavor of buckwheat noodles that is more effective as a health food.
【０００５】[0005]
【課題を解決するための手段】上記の目的を達成するた
めの本発明の構成を説明すると、海老の殻を焼いて粉末
となし、該海老殻の粉末をそば麺に混入含有せしめてな
るものである。Means for Solving the Problems To explain the constitution of the present invention for achieving the above-mentioned object, the shrimp shells are baked into powder, and the powder of the shrimp shells is mixed and contained in buckwheat noodles. Is.
【０００６】[0006]
【作用】上記の構成になる本発明そば麺は、香ばしい海
老風味のそばとして従来にない新しい美味なそばを提供
することができ、新しい興趣を惹起し得ると共にカルシ
ュウムの含有量の多いそば麺とすることができ、健康食
品としての価値を一層高めることができる。The soba noodles of the present invention having the above-mentioned constitution can provide a new delicious buckwheat noodle as a savory shrimp-flavored soba noodle, which can bring about a new interest and a soba noodle with a high calcium content. Therefore, the value as a health food can be further enhanced.
【０００７】[0007]
【実施例】以下、本発明の実施例について説明する。材
料とする海老は、車海老、ブラックタイガー、オース
ト、甘海老（アカエビ）等であり、その殻を使用する。
殻は、海老における頭胸部、腹部、尾部いずれの部分の
殻であっても使用できるが、頭胸部、腹部は本来の海老
料理に使用し、本発明実施に際しては尾部の殻を使用す
るのが合理的、経済的である。EXAMPLES Examples of the present invention will be described below. The shrimp used as a material is a prawn, a black tiger, ost, a prawn, etc., and uses the shell.
The shell can be used as the shell of the head and chest, the abdomen, and the tail of the shrimp, but the head and chest and the abdomen are used for the original shrimp dishes, and the shell of the tail is used in the practice of the present invention. Reasonable and economical.
【０００８】しかして、海老の尾部の殻を焼いた上で、
細かく潰し、そば粉と同程度の粒度の粉末とする。海老
の殻は、焼くことによって香りと味を引き立てることが
できる。After burning the shell of the shrimp tail,
Crush into pieces and make a powder with the same particle size as buckwheat flour. Shrimp shells can be baked to enhance their aroma and taste.
【０００９】そば粉と海老殻の粉末の配合比率は、そば
粉１に対して海老殻粉末０．２〜１程度が適当であり、
特に海老殻粉末０．３〜０．４程度が最も好ましい。The suitable mixing ratio of buckwheat flour and shrimp shell powder is about 0.2 to 1 shrimp shell powder per buckwheat flour.
Particularly, the shrimp shell powder of 0.3 to 0.4 is most preferable.
【００１０】上記の如くなるそば粉と海老殻の粉末とに
適宜量の小麦粉を配合して従来通りの製法を用いてそば
を打ち、本発明そば麺を得る。The buckwheat noodles of the present invention are obtained by blending an appropriate amount of wheat flour with the buckwheat flour and shrimp shell powder as described above, and beaten the buckwheat noodles by a conventional method.
【００１１】[0011]
【発明の効果】本発明は以上説明した如くなり、香ばし
い海老風味の新しい味わいのそばを提供することができ
ると共にカルシュウムの含有量の多いそばとして一層健
康食品として価値を高めることができる。また、製造簡
単にして廉価に製造提供することができる。INDUSTRIAL APPLICABILITY As described above, the present invention can provide buckwheat with a new flavor having a savory shrimp flavor and further increase the value as a health food as a buckwheat with a high calcium content. Further, the manufacturing can be simplified and the manufacturing can be provided at a low price.
Claims (2)
てなることを特徴とするそば麺。1. A buckwheat noodle characterized in that the buckwheat noodle is mixed with shrimp shell powder.
の粉末をそば麺に混入含有せしめてなることを特徴とす
るそば麺。2. A buckwheat noodle characterized in that the shrimp shell is baked into a powder and the buckwheat noodle is mixed with and contained in the buckwheat noodle.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP43A JPH06225714A (en) | 1992-12-14 | 1992-12-14 | Buckwheat noodle |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP43A JPH06225714A (en) | 1992-12-14 | 1992-12-14 | Buckwheat noodle |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH06225714A true JPH06225714A (en) | 1994-08-16 |
Family
ID=18434921
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP43A Pending JPH06225714A (en) | 1992-12-14 | 1992-12-14 | Buckwheat noodle |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH06225714A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6163263A (en) * | 1984-05-02 | 1986-04-01 | Takehiko Fujisawa | Preparation of food containing crust |
| JPH01101854A (en) * | 1987-10-16 | 1989-04-19 | Choichi Takeda | Production of multi-color noodles |
| JPH01304858A (en) * | 1988-06-02 | 1989-12-08 | Kazuo Suzuki | Novel buckwheat noodle and production thereof |
-
1992
- 1992-12-14 JP JP43A patent/JPH06225714A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6163263A (en) * | 1984-05-02 | 1986-04-01 | Takehiko Fujisawa | Preparation of food containing crust |
| JPH01101854A (en) * | 1987-10-16 | 1989-04-19 | Choichi Takeda | Production of multi-color noodles |
| JPH01304858A (en) * | 1988-06-02 | 1989-12-08 | Kazuo Suzuki | Novel buckwheat noodle and production thereof |
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