JP6475285B2 - Soba and method for producing soba - Google Patents

Description

  The present invention relates to a longer-lasting buckwheat and a method for producing the buckwheat.

  It is known that buckwheat is deteriorated by soil fungi contained in the main raw materials buckwheat flour and wheat flour and does not last much. On the other hand, additives that improve shelf life of soba and soba considering shelf life have been proposed. For example, Patent Document 1 discloses ten percent buckwheat using a high-viscosity extract containing fucoidan extracted from brown alga akamoku as a raw material together with buckwheat flour. Patent Document 2 discloses an alcohol preparation for producing noodles that can be used when producing soba noodles.

JP2013-123407A JP 2013-138653 A

  The present inventor has obtained knowledge that mushrooms have a longer shelf life in the course of researching tasty soba noodles.

  Based on the knowledge obtained by the present inventors, the present invention has an object of providing a flavorful soba that lasts longer and a method for producing this soba.

  In order to solve the above-mentioned problems, the buckwheat noodles according to the present invention are kneaded with 8 to 15% by weight of pulverized mushrooms with respect to raw material flour containing buckwheat flour.

  In addition, the buckwheat mushroom is preferably at least one of matsutake mushroom, shimeji mushroom, and black truffle.

  In addition, the method for producing buckwheat according to the present invention kneads mushrooms pulverized in a raw material powder into a pulverizing step for pulverizing mushrooms and a raw material powder containing soba flour in an amount of 8 to 15% by weight. A kneading step.

  In the method for producing soba, the mushroom to be kneaded preferably contains at least one of pine mushrooms, shimeji mushrooms, and black truffles.

  Moreover, it is preferable that the manufacturing method of this buckwheat noodle will produce | generate a mushroom paste by adding and stirring to the mushroom grind | pulverized at the crushing process prior to the kneading | mixing process.

  Moreover, it is preferable that the manufacturing method of this soba noodles adds 40-60 weight% of the water | moisture content finally watered in the case of the production | generation of a mushroom paste, and adds the remainder in the kneading | mixing process.

  ADVANTAGE OF THE INVENTION According to this invention, the soba noodles with a long-lasting flavor and the manufacturing method of this soba noodle can be provided.

It is a flowchart which shows the flow of the manufacturing process of the buckwheat of this embodiment. It is a flowchart which shows the flow in a mushroom paste production | generation process. It is a flowchart which shows the flow in a kneading | mixing process.

  The buckwheat noodles of this embodiment are hand-made buckwheat noodles using 70% by weight of buckwheat flour and 30% by weight of wheat flour as raw material flour. This buckwheat is produced so that the final amount of water added is 48 to 57% by weight of the raw material flour. The buckwheat noodles contain 10% by weight of pulverized matsutake with respect to the raw material flour including the buckwheat flour kneaded into the raw material flour.

  As shown in FIG. 1, the method for producing buckwheat of the present embodiment sequentially performs a mushroom paste generation step S1, a kneading step S2, and a noodle making step S3. Hereinafter, each manufacturing process will be described in more detail.

  In the mushroom paste generation step S1, a mushroom paste is generated through the steps shown in FIG. In the mushroom paste generation step S1, first, raw matsutake mushrooms that have not been heat-treated by 10% by weight with respect to the raw material flour including buckwheat flour are pulverized very finely by a food processor (pulverization step S11). Next, 40-60% by weight of the final amount of water is added to the matsutake mushrooms pulverized in the pulverization step S11 (first hydration step S12). Next, the crushed matsutake mushroom and moisture are stirred with a food processor until a paste is formed (stirring step S13). Next, the matsutake mushroom that has been paste-formed in the stirring step S13 is left for about 30 minutes to 90 minutes (negotiation step S14). In mushroom paste production | generation process S1, stickiness is taken out by the mushroom paste by implementing neglect process S14. In the mushroom paste generation step S1, the first hydration step S12 is performed, and then the pulverization step S11 and the agitation step S13 are simultaneously performed. Also good.

  In kneading process S2, buckwheat dough is produced | generated through processes as shown in FIG. In the kneading step S2, first of all, in the mushroom paste producing step S1, the amount of matsutake mushrooms becomes 10% by weight of the raw material flour to the buckwheat flour (70% by weight of the raw material powder) and wheat flour (30% by weight of the raw material powder). The produced mushroom paste is mixed (mixing step S21). Next, the final remaining amount of water (remaining water in the first hydration step S12) is added to the powder and mushroom paste mixed in the mixing step S21 (second hydration step S22). Next, flour, mushrooms and moisture are sufficiently kneaded by hand (manual operation) and aged to produce buckwheat dough (kneading step S23). Note that. In the kneading step S2, the mixing step S21 and the kneading step S23 are performed at the same time after the second adding step S22, that is, the mixture and the kneading paste are added to the unmixed powder and mushroom paste. You may carry out simultaneously.

  In the noodle making step S3, the buckwheat dough produced in the kneading step S2 is rolled with a bar and then cut into noodles with a knife.

  Here, regarding the buckwheat in which the matsutake is kneaded, the knowledge obtained by evaluating the flavor, processability, deterioration after boiled, and shelf life by changing the amount of the matsutake kneaded by the present inventor will be described.

  About flavor, this inventor evaluated the fragrance and appearance when it was packed in the mouth of the buckwheat immediately after boiled. As a result, soba kneaded with 8% by weight or less of matsutake mushroom with respect to the raw material powder had a long scent of matsutake mushroom. Moreover, the buckwheat kneaded with 16% by weight or more of matsutake with respect to the raw material powder had an unpleasant pine scent and the scent of the buckwheat was impaired. From these evaluation results, the present inventor has obtained the knowledge that a tasty soba noodle can be produced by kneading 8-15% by weight of matsutake into the raw material powder.

  Moreover, about processability, this inventor evaluated the stickiness and difficulty of cutting of buckwheat dough. As a result, the buckwheat noodles kneaded with 8-15% by weight of matsutake with respect to the raw material powder was more sticky and hard to cut than the buckwheat dough without kneading pine mushrooms. From this evaluation result, the present inventor has found that when 8-15% by weight of matsutake is kneaded with the raw material powder, it is possible to form a long buckwheat that is difficult to cut. In addition, this inventor considers that this evaluation result was obtained because the sticky mushroom paste functions as a connection.

  Moreover, about the deterioration after boiled, this inventor evaluated the elongation and sticking of the buckwheat after boiled. As a result, the buckwheat noodles with no matsutake mushrooms stretched in about 10 minutes and became easy to stick. On the other hand, soba kneaded with 8 to 15% by weight of matsutake with respect to the raw material powder did not stretch or stick even after 15 minutes. From this evaluation result, the present inventor obtained knowledge that kneading 8-15% by weight of matsutake into the raw material powder can suppress deterioration after being boiled. In addition, this inventor considers that this evaluation result came because fungi like a matsutake mushroom suppressed the function of soil fungi.

  Furthermore, regarding the shelf life, the present inventor evaluated the deterioration of buckwheat that was left at room temperature. As a result, buckwheat noodles not kneaded with matsutake mushrooms and koji noodles with 7% by weight or less of matsutake mushrooms based on the flour of raw materials are fermented in 2 to 3 days, easy to cut when boiled, and after boiled There was a clear deterioration in the ease of sticking. On the other hand, the soba kneaded with 8 to 15% by weight of matsutake with respect to the raw material powder did not show any obvious deterioration even after 6 to 7 days had passed. From this evaluation result, the present inventor has obtained the knowledge that the buckwheat can be kept for a long time when kneading 8% to 15% by weight of matsutake into the raw material powder. In addition, this inventor considers that this evaluation result came because fungi like a matsutake mushroom suppressed the function of soil fungi.

  The buckwheat noodles of this embodiment are kneaded with 10% by weight of matsutake mushrooms with respect to the raw material powder. For this reason, the buckwheat noodles of this embodiment are harmonized with the flavor of matsutake mushrooms themselves and are very very good overall, and as described in the above evaluation results, they are deteriorated after being boiled, and in terms of shelf life. Excellent. Therefore, according to the present embodiment, it is possible to provide a long-lasting soba noodle.

  Moreover, since the manufacturing method of buckwheat of this embodiment implements grinding | pulverization process S11 which grind | pulverizes a matsutake mushroom, a matsutake mushroom becomes very fine. Moreover, since the manufacturing method of the buckwheat of this embodiment implements the kneading | mixing process S23 which kneads the finely pulverized matsutake mushroom of 8-15 weight% with respect to the raw material flour containing buckwheat flour, it is firmly attached to the raw material flour. And matsutake mushrooms. Therefore, according to the manufacturing method of the present embodiment, it is possible to manufacture soba that lasts for a long time.

  Further, in the method for producing buckwheat of the present embodiment, prior to the kneading step S23 (kneading step S2), water is added to the matsutake mushroom pulverized in the pulverizing step S11 (first hydration step S12) and the mixture is stirred (stirring). In step S13), a mushroom paste is generated (mushroom paste generation step S1). Thereby, in the kneading | mixing process S2, the matsutake mushroom grind | pulverized to the powder of raw material can be made easier to knead | mix.

  Further, in the method for producing buckwheat of the present embodiment, 40 to 60% by weight of the final moisture content is added to the mushroom paste when it is produced (mushroom paste production step S1), and the rest is immediately before the kneading step S23. Add water. Thereby, moisture can be distributed so that the matsutake mushroom can be easily made into a paste and soba dough can be generated.

  The buckwheat noodle of another embodiment is produced by the same procedure, but other raw mushrooms are kneaded at 8 to 15% by weight with respect to the raw material flour containing buckwheat flour instead of matsutake mushroom. Yes. It has been confirmed that at least buckwheat noodles with shimeji mushrooms and black truffles have a good flavor and a longer shelf life through the same evaluation as described above.

  Further, the buckwheat noodle according to another embodiment is manufactured by the same procedure, but is not hand-made (the kneading step S23 is a manual operation) but is a machine-making (the kneading step S23 is a mechanical operation). . This soba has a water content of 38 to 40% by weight of the raw material flour. Even in the case of buckwheat noodles manufactured by mechanical punching in this way, it has been confirmed that the taste is good and the shelf life is further improved by the same evaluation as described above.

  Further, the buckwheat noodle of another embodiment is produced by the same procedure, but the raw material powder is not a so-called gift blend (70% by weight of buckwheat flour and 30% by weight of wheat flour), so-called A commercial formulation (50% by weight of buckwheat flour and 50% by weight of wheat flour). Thus, even if it is a buckwheat noodle manufactured using the raw material powder | flour of a mixing | blending for business use, it has been confirmed by the evaluation similar to the evaluation mentioned above that it is tasty and it lasts longer. In addition, about the 10% buckwheat noodle, it supplements that it has been confirmed by the evaluation similar to the evaluation mentioned above that flavor is good and it lasts longer.

S1... Mushroom paste generation process, S2. Kneading process, S3 Noodle making process S11. Grinding process, S12. First water addition process, S13. Stirring process, S14. Water addition process, S23 Kneading process

Claims (4)

A mushroom paste production step for producing a mushroom paste;
A kneading step for producing buckwheat dough using the mushroom paste produced in the mushroom paste production step,
In the mushroom paste production step,
Crushing step of pulverizing at least one of raw matsutake mushrooms, raw shimeji mushrooms, and raw black truffles with respect to the raw material flour containing oat flour in an amount of more than 8% by weight and less than 15% by weight;
A first hydration step of adding water to the mushroom crushed in the pulverization step;
An agitation step of agitating the pulverized mushrooms and the water hydrated in the first hydration step until a paste is formed;
The manufacturing method of the buckwheat noodle which produces | generates the said mushroom paste by performing the process including the process of letting the said mushroom paste-like at the said stirring process stir for 30 to 90 minutes. In the kneading step,
A mixing step of mixing the mushroom paste with the raw material powder;
A second hydration step of hydrating the raw material powder;
The buckwheat dough is produced by executing a kneading step of kneading the raw material powder mixed with the mushroom paste in the mixing step and added in the second hydration step. The method for producing buckwheat according to claim 1.   The method for producing buckwheat according to claim 2, wherein 40 to 60% by weight of water to be finally added is added in the first addition step, and the rest is added immediately before the kneading step.   The method for producing buckwheat according to any one of claims 1 to 3, wherein the mushroom is a raw matsutake mushroom.

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