JPH11266816A - Production of buckwheat noodles - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain buckwheat noodles having excellent softness and elasticity and improved texture, capable of retaining excellent palatability without elongation with time after boiling, having excellent elongation resistance in boiling, excellent appearance and high qualities free from rough surface by a process and an apparatus simpler than a conventional process and apparatus in good productivity and economically. SOLUTION: A noodle producing raw material obtained by using grain flour consisting essentially of buckwheat flour and wheat flour having 8-10 wt.% crude protein content is kneaded, extruded into a noodle belt under reduced pressure and the extruded noodle belt is rolled and cut into long strips or cut in a different manner.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a method for producing Japanese buckwheat noodles. More specifically, the present invention provides a high quality Japanese buckwheat that has a good appearance without rough skin, has a good texture with excellent smoothness and viscoelasticity, and has excellent boiling resistance. More particularly, the present invention relates to a method for producing it more economically and more economically than before, and a Japanese buckwheat obtained by the method.

[0002]

2. Description of the Related Art Conventionally, as a method for producing Japanese buckwheat noodles using machine-made noodles, strong flour is blended as buckwheat flour as a binder.
Using a raw material to which further added starch and other additives as necessary, kneading using a horizontal mixer or a vertical mixer to prepare a dough, compounding and rolling the dough, noodle belt of a predetermined thickness The method of cutting it into noodle strings is generally used. However, Japanese buckwheat obtained by the conventional machine-made noodle method described above is not sufficiently satisfactory in terms of smoothness, elasticity, boiling resistance and the like, and consumers are strongly interested in high-quality Japanese buckwheat. Requests cannot be fully satisfied. In addition, in the conventional machine-made noodle method described above, the dough obtained by kneading with a mixer is mixed with multi-stage composite rolls (usually three or more pairs of composite rolls) in order to obtain a noodle band and Japanese soba without rough skin. After compounding through the gap, multi-stage rolling rolls (normally three or more rolling rolls)
It is necessary to cut through the noodle strings after rolling to a final thickness by successively passing through the process, so that the complex, rolling process and equipment are complicated and large-scale, and the productivity is low. , Has become expensive.

[0003] Therefore, in order to obtain a Japanese soba having excellent smoothness and viscoelasticity and a good texture, the kneading operation by the horizontal mixer or the vertical mixer in the above-mentioned conventional mechanical noodle method is performed under reduced pressure. It is proposed to do below. In that case, compared with the case of kneading under normal pressure, although improvement is seen in terms of smoothness and viscoelasticity, it is still not enough, and in many cases it is still not possible to sufficiently satisfy the demands of consumers. . In addition, when the dough obtained by kneading with a mixer is compounded and rolled, it is necessary to perform multi-stage compounding and rolling in the same manner as before, so that the compounding and rolling processes and equipment are complicated and large-scale, and Poor.

In addition to the above-mentioned conventional mechanical noodle-making method, a raw material for making noodles in which powder is mixed with about 50% of water is supplied to an extruder, kneaded, extruded into a noodle band, and then cut into noodle strings. A method for producing polyhydric noodles has been proposed.
In this method, the extruded noodle belt is directly cut into noodle strings after passing through a guide roller. However, in this method, only the point of the water content is considered, no attention is paid to the blending aspects such as additional components, and even if this method is used to produce Japanese soba, Japanese soba, which is excellent in terms of smoothness, viscoelasticity and boiling resistance, cannot be obtained.

[0005]

SUMMARY OF THE INVENTION An object of the present invention is to provide smoothness, viscoelasticity, excellent texture, and excellent texture as compared with the Japanese noodles obtained by the above-mentioned conventional noodle-making method. Even if time passes after boiling, the above-mentioned good texture is maintained, excellent boiling resistance, and high quality Japanese buckwheat with excellent appearance without rough skin, a simpler process and equipment than before It is an object of the present invention to provide a method which can be used with good productivity and economically.

[0006]

In order to achieve the above object, the present inventors have repeatedly studied the relationship between the composition of the raw materials and the manufacturing process after the adjustment of the raw materials for the noodles. As a result, wheat flour having a crude protein content of 8 to 10% by weight is used as a binder to be mixed with buckwheat flour, instead of strong wheat flour (crude protein content is usually about 12% by weight or more) conventionally used widely. Using the prepared noodle-making raw material, kneading this noodle-making raw material, extruding into a noodle band under reduced pressure, rolling, cutting into noodle strings or cutting into a square sheet, etc., smoothness,
It has been found that high quality Japanese buckwheat with excellent elasticity, the above-mentioned quality is maintained well even after a long time after boiling, and excellent in boiling resistance.

[0007] Furthermore, the present inventor has found that, in the case of the above-mentioned method, the extruded noodle band has excellent rolling resistance, and even if the extruded noodle band is strongly rolled in the first rolling step, the rough surface does not occur. It has been found that strong rolling further strengthens the buckwheat of Japanese buckwheat, thereby obtaining a buckwheat with more excellent viscoelasticity.

Further, the present inventor has proposed that the above-mentioned conventional rolling method in which the above-described conventional rolling of multi-stage compounding and rolling can be carried out to a final thickness by a small rolling process of about two stages in the case of strong rolling. The present inventors have found that it is possible to simplify the process and the apparatus in comparison with the mechanical noodle-making method, and have completed the present invention based on those findings.

That is, the present invention relates to a method for kneading noodle-making raw materials prepared using flours mainly comprising buckwheat flour and wheat flour having a crude protein content of 8 to 10% by weight, and extruding them under reduced pressure into a noodle band. In addition, the present invention provides a method for producing Japanese noodles, wherein the extruded noodle strip is rolled and then cut into noodle strings or other cutting.

[0010] The present invention also provides Nippon soba produced by the above method.

[0011]

BEST MODE FOR CARRYING OUT THE INVENTION The raw material for making noodles for Japanese buckwheat in the present invention is prepared using flour mainly consisting of buckwheat flour and wheat flour having a crude protein content of 8 to 10% by weight. As the buckwheat flour, any buckwheat flour that has been conventionally used in the production of Japanese buckwheat can be used, and is not particularly limited.
For example, sesame flour, upgraded flour, upper flour, middle flour, lower flour, and blended powders of two or more thereof can be used.
And, as the flour having a crude protein content of 8 to 10% by weight, a protein content adjusted by blending as described above may be used, but a medium flour is preferably used.

In order to obtain Japanese buckwheat with excellent smoothness and viscoelasticity and a good texture, and also with excellent boiling resistance, buckwheat flour and wheat flour having a crude protein content of 8 to 10% by weight are mixed with buckwheat flour. : 30:70 to 7 by weight of the flour
It is preferably used at a ratio of 0:30, and 30:70 to
More preferably, it is used in a ratio of 50:50. In the present invention, buckwheat flour and a crude protein content of 8 to 10 are obtained based on the total weight of flour used in the production of Japanese buckwheat, since Japanese buckwheat excellent in flavor and taste and excellent in boiling resistance is obtained. It is preferable that the total amount of the flour by weight is 80% by weight or more, and more preferably 85% by weight or more.

When other flours are used together with buckwheat flour and flour having a crude protein content of 8 to 10% by weight, strong flour,
One or more types of other flours such as semi-strong flour, light flour, wheat glue, starches (tapioca starch, wheat starch, rice starch, potato starch, corn starch, etc.), rice flour, bean flour, barley flour, etc. May be used. In particular, when starch is used in an amount of 20% by weight or less, more preferably 15% by weight or less, together with buckwheat flour and wheat flour having a crude protein content of 8 to 10% by weight,
You can get Japanese Soba with excellent smoothness.

Along with the above-mentioned flours, if necessary, one or more kinds of additives conventionally used in the production of Japanese buckwheat can be used. Examples include proteins, amino acids, yam powder, egg white, laver powder, matcha powder, vegetable powder and the like. The amount of water to be added to the flour is not particularly limited, and may be any amount of water conventionally used in the production of Japanese buckwheat.
It is preferred to add the dough at a ratio of% by weight to produce the dough.

Next, a process for producing Japanese soba using the above-mentioned noodle-making raw materials will be described. In the present invention, it is preferable that flour, water and additives are previously mixed for a short time using a mixer or the like to prepare dough, and the dough is kneaded and extruded under reduced pressure into a noodle band. The kneading in that case, extrusion into the noodle band under reduced pressure can be performed using, for example, a vacuum extruder, etc. Any extruder can be used without particular limitation, and for example, a single-screw extruder or a twin-screw extruder equipped with a vacuum suction device can be used. Although not particularly limited, a specific example of the vacuum extruder is a vacuum extruder “TM1” manufactured by Kishin Co., Ltd.
Type 2 "and a vacuum extruder" JM15 "manufactured by Jahoma.

Extrusion under reduced pressure is usually 650 Torr
It is preferable to perform the process under the following reduced pressure (under vacuum) from the viewpoint that Japanese buckwheat with excellent smoothness, viscoelasticity and boiling resistance can be manufactured with a simple process with good productivity, and under reduced pressure (under vacuum) of 600 Torr or less. More preferably, In addition, kneading is preferably performed so that the temperature of the dough at the time of kneading is 60 ° C. or lower, preferably 20 to 55 ° C., from the viewpoint of preventing denaturation and deterioration of the dough. More preferred.

In the case of kneading and extruding using a vacuum extruder, the rotation speed of the screw, the time from the supply of the noodle-making raw material to the vacuum extruder until the extrusion into the noodle band, and the like, depend on the scale of the vacuum extruder, It can be adjusted according to the kneading capacity, the amount of the noodle-making raw material supplied to the vacuum extruder, the degree of vacuum, and the like. For example, when using a vacuum extruder “TM12 type” manufactured by Kishin Co., Ltd., the screw rotation speed is 15 to 42 times / minute, and the temperature of the dough at the outlet of the vacuum extruder is 2
It can be carried out under the conditions of 0 to 55 ° C and an extrusion rate of 100 to 300 kg / hour.

The thickness of the noodle strip to be extruded can be adjusted according to the type and thickness of the Japanese buckwheat product, but is generally 5 to 20 times the final thickness of the noodle strip immediately before cutting into noodle strings. It is preferable to extrude so that the noodle band can be smoothly and strongly rolled in the rolling step, thereby obtaining Japanese buckwheat excellent in viscoelasticity and boiling resistance, and 8 to 12 times. It is more preferable to extrude one having a thickness.

The extruded noodle strip is then rolled. Rolling is
It is preferable that the extruded noodle belt is subjected to strong rolling, which rapidly reduces the thickness in the first rolling treatment, from the viewpoint that Japanese buckwheat with more excellent viscoelasticity and boiling resistance can be obtained. In the case of strong rolling, it is preferable to perform strong rolling in the first rolling process so that the thickness of the noodle band after the first rolling process is 45% or less of the thickness of the noodle band before extrusion. ~ 3
More preferably, strong rolling is performed so as to be 5%. When performing the above-mentioned strong rolling, the rolling process is performed in two stages, and the noodle band that has been strongly rolled in the first rolling process is finally subjected to the second rolling process in the final noodle band thickness (thickness immediately before cutting into noodle strings). Then)
The rolling process and the rolling device are simplified, so that productivity can be improved and cost can be reduced. And the resulting Japanese buckwheat has no rough skin, is excellent in appearance, and is compared with the above-mentioned conventional buckwheat noodles obtained by the conventional machine-made noodle method through kneading-composite-rolling-cutting into noodle strings. It is also excellent in terms of viscoelasticity, texture and boiling resistance.

The type and structure of the rolling device for rolling the extruded noodle belt are not particularly limited, and any of the rolling devices conventionally used for the production of Japanese soba can be used. Generally, a rolling roller is preferably used. Can be By cutting the rolled noodle belt into noodle strings, Japanese soba can be obtained.

The method of cutting into noodle strings and the type, structure, shape, etc. of the cutting apparatus are not limited at all, and any of the noodle string cutting apparatuses conventionally used in the production of Japanese soba may be used. The cross-sectional shape of Japanese soba by cutting into noodle strings is not particularly limited, and may be any shape such as a square, a circle, an ellipse, a flat shape, a triangle, and a polygon. Also, the size (thickness, width, diameter, etc.) of the cut noodle strings is not particularly limited, and can be determined according to conventional Japanese soba.

The Japanese buckwheat obtained as described above is distributed and sold as it is, in the form of raw Japanese buckwheat, or in the form of dried Japanese buckwheat, semi-dried Japanese buckwheat, instant non-fried Japanese buckwheat, boiled Japanese buckwheat, frozen Japanese buckwheat, etc. can do.

[0023]

EXAMPLES The present invention will be specifically described below with reference to examples and the like, but the present invention is not limited thereto.
In the following examples, the boiling yield of Japanese buckwheat was determined by the following formula.

[0024]

[Equation 1] Boiling yield of Japanese buckwheat (%) = (W ₁ / W ₀ ) × 100

Wherein W ₁ = weight (g) of boiled Japanese buckwheat after boiling and draining, and W ₀ = weight (g) of flour in raw Japanese buckwheat before boiling. However, the value of W ₀ was determined assuming that the moisture content of the wheat flour used for the production of raw Japanese buckwheat was 14.5% by weight and the moisture content of the starch was 16% by weight. ]

Example 1 (1) 6 kg of buckwheat flour ("Aotodama" manufactured by Miyamoto Flour Milling Co., Ltd.), medium flour ("Tsuru" manufactured by Nisshin Flour Milling Co., Ltd .; crude protein content 9.5)
Weight%) 12 kg, potato starch ("Akashari" manufactured by Nakashari Starch Mill Co., Ltd.), vegetable protein 40
After mixing 0 g and 80 g of alginic acid in advance, 6.2 kg of the resulting mixture and water were charged into a mixer and mixed for 2 minutes (200 rpm).

(2) The mixture (dough) obtained in the above (1) is supplied to a vacuum extruder ("TM12" manufactured by Kishin Co., Ltd.), and the pressure is 10 Torr (vacuum degree -750 mmHg) and the screw rotation speed is 25. Kneading under the condition of rotation / min, thickness 25
extruded into mm noodle belt.

(3) Following the extrusion step (2), the extruded noodle strip is strongly rolled into a 5 mm-thick noodle strip through a pair of rolling rolls, and then passed through a second rolling roll to a thickness of 1 mm. .3mm, then using a # 18 cutting edge,
Raw noodles were prepared by cutting into noodle strings having a cross section of 1.3 mm in thickness and 1.66 mm in width.

(4) The raw Japanese buckwheat obtained in the above (3) is boiled in a sufficient amount of boiling water to a boiling yield of 260%, immediately washed with water, and then in a 1.5% by weight aqueous lactic acid solution. For 50 seconds.

(5) After the immersion treatment of the above (4), take out the Japanese soba, fill in a retort bag 160g at a time, seal it, and sterilize it with heated steam at 90-93 ° C for 30 minutes to obtain a long life. Made Japanese soba.

(6) After leaving the long-life Japanese buckwheat obtained in (5) above at room temperature for 3 weeks, remove it from the bag, put it in boiling water, heat it for 1 minute 30 seconds, and prepare it in advance. Put into a warm broth and use the long-life Japanese buckwheat texture obtained in (3) of Comparative Example 1 (conventional method) below as a standard (normal) for 10 people according to the evaluation criteria shown in Table 1 below. Ask the panelists to evaluate the texture,
The average value was as shown in Table 2 below.

Comparative Example 1 (1) 3 kg of buckwheat flour ("Aotodama" manufactured by Miyamoto Flour Milling Co., Ltd.), 6.5 kg of strong flour ("Ation" manufactured by Nisshin Flour Milling Co., Ltd .; crude protein content: 13.0% by weight), potato Starch (Shakacho Agricultural Cooperative Nakashari Starch Factory “Akashari”) 500g
And 200 g of vegetable protein beforehand, and the resulting mixture and 3 kg of water were charged into a horizontal vacuum mixer (manufactured by Tokyo Noodle Machine Co., Ltd.), and the pressure was 100 Torr (degree of vacuum -650 mm).
Hg) under reduced pressure for 10 minutes (100 rpm).

(2) The mixture (dough) obtained in the above (1) is processed according to the above-mentioned conventional noodle-making process so that the thickness of the noodle band becomes 13 mm → 7 mm → 4 mm → 2 mm → 1.3 mm. Into a 1.3 mm thick noodle strip, cut into 1.3 mm thick and 1.66 mm wide noodle strips using a # 18 angle cutting blade. Was manufactured.

(3) The raw Japanese buckwheat obtained in the above (2) is boiled, immersed in an aqueous lactic acid solution, packaged and heat sterilized in the same manner as in (3) and (4) of Example 1. Processed to produce long life Japanese soba.

(4) After leaving the long-life Japanese buckwheat obtained in (3) above at room temperature for 3 weeks, remove it from the bag, put it in boiling water, heat it for 1 minute 30 seconds, and prepare it in advance. It was put in a warm potato soup and the texture was evaluated using the long life Japanese soba of Comparative Example 1 as a standard.

[0036]

[Table 1]

[0037]

[Table 2]

From the results shown in Table 2 above, a raw material for noodle making was prepared using flour mainly consisting of buckwheat flour and wheat flour having a crude protein content of 8 to 10% by weight, and kneaded under reduced pressure using the raw material for noodle making. Then, extruded into a noodle band, rolled out the extruded noodle band, cut out into noodle strings, and obtained the Japanese buckwheat of Example 1, blended strong flour into buckwheat flour and kneaded using a mixer to make dough. After being prepared, it is superior in smoothness, viscoelasticity and boiling resistance as compared with Nippon Soba obtained in Comparative Example 1 (conventional method) in which it is compounded and rolled and then cut into noodle strings. I understand.

Example 2 (1) 6 kg of buckwheat flour (“Aotodama” manufactured by Miyamoto Flour Milling Co., Ltd.) and 14 kg of medium flour (“Kinuzuran” manufactured by Nisshin Flour Milling Co .; crude protein content: 8.8% by weight) After mixing, the resulting flour mixture and 6 kg of water were charged into a mixer and mixed for 2 minutes (200 rpm).

(2) The mixture (dough) obtained in the above (1) was supplied to a vacuum extruder ("TM12" manufactured by Kishin Co., Ltd.), and the pressure was 10 Torr (vacuum degree -750 mmHg) and the screw rotation speed was 28. Kneading under the condition of rotation / min, thickness 25
extruded into mm noodle belt.

(3) Following the extrusion step (2), the extruded noodle strip is strongly rolled into a 5 mm-thick noodle strip through a pair of rolling rolls, and is then passed through a second rolling roll to a thickness of 1 mm. .3mm, then using a # 18 cutting edge,
Raw noodles were prepared by cutting into noodle strings having a cross section of 1.3 mm in thickness and 1.66 mm in width.

(4) Half of the raw Japanese buckwheat obtained in the above (3) was boiled in a sufficient amount of boiling water to a boiling yield of 250%, and immediately washed with water. At this time, the boiled-melted state of the raw Japanese buckwheat at the time of boiling was compared with the boiled-melted state of the unrefrigerated Japanese buckwheat obtained in (3) of Comparative Example 2 (conventional method) described below. Was evaluated according to the evaluation criteria shown in Table 3 and was as shown in Table 4 below.

(5) Further, the appearance of Japanese soba immediately after being boiled and washed with water obtained in (4) above was visually observed, and the results are as shown in Table 4 below.

(6) The Japanese soba obtained in (4) above, immediately after boiling and washing, is heated for 1 minute in boiling water,
Prepared in advance and put in a warm porridge, the texture of Japanese buckwheat (boiled Japanese buckwheat not refrigerated) immediately after boiling obtained in (3) of Comparative Example 2 (conventional method) below ( Smoothness and viscoelasticity) as “standard (normal)”, ten panelists evaluated the texture according to the evaluation criteria shown in Table 1 above, and the average value was obtained.
It was as shown in Table 4 below.

(7) Also, the remaining half of the raw Japanese buckwheat obtained in (3) above is boiled in a sufficient amount of boiling water to give a yield of 2.
After boiled to 30%, it was quickly washed with water, packaged in 160 g portions, and stored in a refrigerator at a temperature of 5 ° C. for one day. Next, the boiled Japanese buckwheat that had been refrigerated was taken out of the refrigerator one day later, heated in boiling water for 2 minutes, and placed in a previously prepared warm porridge to prepare the following Comparative Example 2 (conventional method). The texture of the Japanese buckwheat immediately after boiling obtained in (3) (boiled Japanese buckwheat not refrigerated) is defined as “standard (normal)”, and 10 panelists according to the evaluation criteria shown in Table 1 above. Was evaluated for its texture, and the average was taken. The results are shown in Table 4 below.

Comparative Example 2 (1) 3 kg of buckwheat flour (“Aotodama” manufactured by Miyamoto Flour Milling Co., Ltd.) and 7 kg of strong flour (“Ation” manufactured by Nisshin Flour Milling Co .; crude protein content: 13.0% by weight) were previously mixed. Thereafter, the obtained flour mixture and 3 kg of water were charged into a horizontal vacuum mixer (manufactured by Tokyo Menki Co., Ltd.), and the pressure was 100 Torr (vacuum degree-
The mixture was mixed under a reduced pressure of 650 mmHg for 10 minutes (100 revolutions / minute).

(2) According to the above-mentioned conventional noodle making process, the mixture (dough) obtained in the above (1) is adjusted so that the thickness of the noodle band becomes 13 mm → 7 mm → 4 mm → 2 mm → 1.3 mm. Into a 1.3 mm thick noodle strip, cut into 1.3 mm thick and 1.66 mm wide noodle strips using a # 18 angle cutting blade. Was manufactured.

(3) Half of the raw Japanese buckwheat obtained in (2) above was boiled with a sufficient amount of boiling water to a yield of 250%, and immediately washed with water. At this time, the state of boiling and melting when the raw Japanese buckwheat was boiled was evaluated as standard (normal) and evaluated according to the evaluation criteria shown in the table.

(4) Further, the appearance of Japanese soba immediately after being boiled and washed with water obtained in the above (3) was visually observed. The results are as shown in Table 4 below.

(5) Boiled Japanese buckwheat immediately after being boiled and washed with water obtained in (3) above is heated in boiling water for 1 minute, and put in a previously prepared warm porridge to obtain the soba. The texture (smoothness and viscoelasticity) of the Japanese buckwheat (smoothness and viscoelasticity without refrigeration) immediately after the boiling was evaluated as "standard (normal)".

(6) The remaining half of the raw Japanese buckwheat obtained in the above (2) is boiled in a sufficient amount of boiling water to obtain a yield of 2.
After boiled to 30%, it was quickly washed with water, packaged in 160 g portions, and stored in a refrigerator at a temperature of 5 ° C. for one day. Then, after one day, the chilled and preserved boiled Japanese buckwheat is taken out of the refrigerator, heated in boiling water for 2 minutes, put in a previously prepared warm porridge, and boiled in the above (3). Immediately after, the texture of Japanese soba (boiled non-refrigerated Japanese soba) is defined as “standard (normal)” and the above table 1
The texture was evaluated by 10 panelists according to the evaluation criteria shown in Table 4, and the average was taken. The results are shown in Table 4 below.

Comparative Example 3 (1) As flour, strong flour (“Auchon” manufactured by Nisshin Flour Milling Co., Ltd .; crude protein content 1) was used instead of neutral flour.
(1) to (2) of Example 2 except that (3.0% by weight) was used.
Raw Japanese soba was produced in the same manner as in (3).

(2) Half of the raw Japanese buckwheat obtained in the above (1) was boiled in a sufficient amount of boiling water to a yield of 250%, and then immediately washed with water. At this time, the boiling and melting state of the raw Japanese buckwheat at the time of boiling was compared with the boiling and melting state of the chilled and preserved Japanese buckwheat obtained in (3) of Comparative Example 2 (conventional method). Was evaluated according to the evaluation criteria shown in Table 3 and was as shown in Table 4 below.

(3) Further, the appearance of Japanese soba immediately after being boiled and washed with water obtained in the above (2) was visually observed, and the results were as shown in Table 4 below.

(4) Also, boiled Japanese buckwheat immediately after being boiled and washed with water obtained in (2) above is heated in boiling water for 1 minute, and put in a previously prepared warm porridge. The texture (smoothness and viscoelasticity) of the Japanese buckwheat immediately after boiling obtained in (3) of Comparative Example 2 (conventional method) (boiled Japanese buckwheat not refrigerated) was “standard (normal)”. "
The texture was evaluated by 10 panelists according to the evaluation criteria shown in Table 1 above, and the average value was obtained. The result was as shown in Table 4 below.

(5) Also, the remaining half of the raw Japanese buckwheat obtained in the above (1) is boiled in a sufficient amount of boiling water to obtain a yield of 2%.
After boiled to 30%, it was quickly washed with water, packaged in 160 g portions, and stored in a refrigerator at a temperature of 5 ° C. for one day. Next, the boiled Japanese buckwheat that had been refrigerated and stored was taken out of the refrigerator one day later, heated in boiling water for 2 minutes, and placed in a previously prepared warm porridge to prepare the above Comparative Example 2 (conventional method). The texture of the Japanese buckwheat immediately after boiling obtained in (3) (boiled Japanese buckwheat that has not been refrigerated) is defined as “standard (normal)” and given to 10 panelists according to the evaluation criteria shown in Table 1 above. The texture was evaluated, and the average was taken. The results are shown in Table 4 below.

[0057]

[Table 3]

[0058]

[Table 4]

From the results shown in Table 4 above, a raw material for noodles was prepared using flour mainly consisting of buckwheat flour and a wheat flour having a crude protein content of 8 to 10% by weight, and kneaded using the raw materials for noodles. Then, extruded into a noodle band under reduced pressure, the extruded noodle band was rolled and cut into noodle strings, and the resulting Japanese soba of Example 2 was not melted when boiled, and had no rough skin. Having the appearance, the Japanese buckwheat obtained in Example 2 was good not only immediately after boiling but also without boiling after boiling, and excellent in smoothness and viscoelasticity even after a long time. It can be seen that it has a good texture.

On the other hand, Comparative Example 2 (compared to the conventional method) was obtained by blending strong flour with buckwheat flour, kneading the mixture using a mixer, preparing a dough, compounding and rolling, and cutting out the noodle strings. ), And kneading and extruding into a noodle belt, but the Japanese buckwheat of Comparative Example 3 obtained by using strong flour as the flour was boiled compared to the Japanese buckwheat of Example 2. The boiled noodles have a lot of melting when boiled, and have rough skin and poor appearance, and the boiled noodles are inferior in smoothness and viscoelasticity. It can be seen that boiling resistance is not enough.

[0061]

According to the method of the present invention, it is excellent in smoothness and elasticity, has a good texture, does not spread even after a long time after boiling, and maintains a good texture. ,
High-quality Japanese buckwheat with excellent boiling resistance can be produced with good productivity and economically using simpler processes and equipment than before.

In the case of the present invention, the extruded noodle band is excellent in rolling resistance, and even if the extruded noodle band is rapidly and strongly rolled in the first rolling process, the rough surface does not occur, and The stiffness of Japanese soba is further strengthened, so that it is possible to obtain Japanese soba with even better elasticity.

Further, in the method of the present invention, when the extruded noodle strip is rolled by strong rolling, a noodle strip having a predetermined thickness is prepared in two steps of an initial strong rolling process and a subsequent rolling process. Since it is not necessary to perform multi-stage compounding and rolling processing, compared to the conventional noodle making method requiring multi-stage compounding and rolling processing, the process and apparatus are simplified, and productivity is improved and The cost can be reduced.

Claims (7)

[Claims] 1. A noodle band prepared by using a flour mainly composed of buckwheat flour and a flour having a crude protein content of 8 to 10% by weight is kneaded, extruded under reduced pressure into a noodle band, and extruded noodle band. Rolling out and then cutting or other cutting into noodle strings. 2. The noodle-making raw material has a buckwheat flour and a crude protein content of 8%.
The production method according to claim 1, wherein the production is performed using flours containing a total of 80% by weight and 10% by weight of flour. 3. The method according to claim 1, wherein the noodle-making raw material is extruded under a reduced pressure of 650 Torr or less. 4. The extruded noodle belt is subjected to an initial rolling process,
The production method according to any one of claims 1 to 3, wherein the rolling is performed so that the thickness of the noodle belt before extrusion is 45% or less. 5. The extruded noodle belt is first rolled,
The method according to any one of claims 1 to 3, wherein the rolling is performed so that the thickness of the noodle strip before extrusion is 10 to 35%. 6. The method according to claim 1, wherein the extruded noodle belt is rolled in two stages, and then cut into noodle strings. 7. Japanese buckwheat produced by the method according to any one of claims 1 to 6.