JPH01148161A - Production of kinako soba (noodle) - Google Patents

Abstract

PURPOSE:To produce tasty KINAKO SOBA (noodle), by extruding a rice cake- shaped raw material obtained by blending starch paste with KINAKO (yellowish soybean powder) and wheat flour into MENSEN (long strips of noodle) and drying the MENSEN at ordinary temperature. CONSTITUTION:20-30 pts.wt. KINAKO (yellowish soybean powder) and 30-40 pts.wt. wheat flour based on 30-50 pts.wt. starch are added to a starch paste obtained by blending the starch (potato starch) with hot water and the blend is stirred to provide a rice cake-shaped raw material. Then the rice cake-shaped raw material is fed from a hopper 3 to MENSEN (long strips of noodle) extruder A arranging a heating source under jacket and geratinized under high temperature and then extruded from a disc 4 having a number of small holes 5, cut into 50-60cm length and dried for 7-10hr at ordinary temperature.

Description

[Detailed description of the invention] <Industrial application field> The present invention relates to a method for producing yellow flour buckwheat.

<Prior art and its problems> When buckwheat is usually made of 100% starch, the starch and water are heat-stirred to gelatinize, and then the starch and water are heated and stirred to gelatinize. A value of about 0 to 1.5ff1 can be obtained.

However, there are almost no established methods known to date for producing yellow flour buckwheat, and the only known method is JP-A-52-102451 filed by the present applicant.

This manufacturing method uses a mochi-like starch made by mixing starch with wheat flour or yellow powder, heat-compresses this mochi-like starch to form a gelatinized state, and then forms noodle strings with a thickness of about 0.6 to 0.8. This is a two-stage noodle making method in which the noodle is further heated and compressed to make it gelatinized again, and then made into 8 lines of about 1.0 to 1.5 darkness.

However, the reason why the above manufacturing method is a two-stage J noodles method is because it uses raw materials such as yellow flour and wheat flour in addition to starch, so the inside of the noodle strings cannot be heated and compressed just once as in the normal soba manufacturing method. This is because it is not possible to obtain completely gelatinized soba with a diameter of 1 to 1.5 degrees.

However, the problem with this manufacturing method is that the manufacturing process is extremely complicated and time-consuming, requiring two stages of noodle manufacturing.

<Means for Solving the Problems> As a result of studies, the present inventor has developed the method to simplify the complicated process of two-step noodle making in the production of yellow flour soba mentioned above, and to obtain chewy and fragrant yellow flour soba. This led to the invention.

That is, this invention adds starch 3 to starch paste obtained from starch and boiling water.
A mochi-like material prepared by mixing and stirring 0 to 50 parts by weight of 30 parts by weight of yellow flour 20 and 30 to 40 parts by weight of wheat flour was extruded into noodle strings while gelatinizing with a noodle string extruder under high temperature. The present invention provides a method for producing yellow flour soba, which is then dried at room temperature.

<Operation> According to this invention, a mochi-like material obtained by mixing starch, wheat flour, and yellow flour with starch paste is fed from the outer periphery into a noodle string extruder whose interior is kept at a high temperature by a heating source such as electric heat or steam. By extruding the noodle strings just once, it is possible to continuously extrude yellow flour soba of a desired diameter into noodle strings, and the extruded noodle strings of yellow flour soba are then cut into lengths of about 50 to eoctn. By drying it indoors for 7 to 10 hours, you can make a firm buckwheat flour.

As shown in FIG. 1, the noodle string extruder used in the present invention has a screw 1 inside a mantle 2, a hopper 3 communicating with the inside above one end of the mantle 2, and a A disk 4 having a large number of small holes 5 having a diameter of 1 to 1.5 ratr, as shown in a plan view in FIG. 2, fitted to the end thereof is used.

In addition, in order to extrude the rice cake-like material into noodle strings while gelatinizing it at high temperature using such noodle string extrusion IIA, the entire outer periphery of the mantle 2 of the noodle string extrusion 11A, although not shown in the drawings, is required. You can either install an electric heater or install a pipe for passing steam.

Also, the screw 1 part of the noodle string extruder is approximately 1~1.5i
m, and the screw 1 may be rotated at such a speed that the rice cake-like material introduced from the hopper 3 passes through a portion of the screw in about 2 to 4 minutes.

Furthermore, as mentioned above, the disk fitted to the other end of this noodle string extruder has 150 to 200 small holes with a diameter of about 1 to 1.5M.
g! Preferably one with perforations.

The starch paste used in this invention may be 10% 11% starch obtained by boiling potato starch in boiling water.This starch paste contains 30-50 parts by weight of starch, 20-30 parts by weight of yellow powder, and 30-30 parts by weight of wheat flour. Add 40 parts by weight and stir to form a rice cake-like material.

The starch used at this time is most preferably potato starch, but about 5 to 20% of the 30 to 50 suspended portions may be combined with sweet potato starch, corn starch, mung bean starch, or the like. However, the amount of starch other than potato starch in the lever is 5~
The reason why the amount is set at 20% is that if this amount is too large, it is difficult to obtain firm noodle strings.

<Example> The present invention will be explained below with reference to Examples.

First, 90 parts of boiling water at 100° C. was added to 10 parts of potato starch and stirred thoroughly to obtain a starch paste with a concentration of 10 parts. Next, add 40 parts of potato starch, 10 parts of sweet potato starch, and 20 parts of yellow powder to this starch paste.
1 part and 30 parts of wheat flour were added and thoroughly stirred to obtain a rice cake-like material.

This mochi-like material is shown in Figure 1! The inside of the part of the screw rotating from inside the hopper of the 1jll extruder is 9.
Pour into an extruder maintained at 5 to 100°C and heat for about 2
After a few minutes, it was extruded into a noodle string shape with a diameter of 1 to 1.5 M through the numerous holes in the disk at the tip.

The obtained noodle strings were cut into lengths of about 50 to 60 α, hung in a tube, and dried indoors for 10 hours to obtain yellow flour soba.

The thus obtained yellow powder soba had a firm, linear shape, had a pleasant yellow powder aroma, and had a very good flavor.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a partial sectional view showing an example of an aS extruder used in the method of the present invention, and FIG. 2 is a front view of the disk in FIG. 1. 1... Screw 2... Mantle 3... Hopper 4... Disc 5... Small hole

Claims (2)

[Claims] (1) Starch paste obtained from starch and boiling water contains 30-50 parts by weight of starch, 20-30 parts by weight of yellow powder and 30-4 parts by weight of wheat flour.
A method for producing yellow flour soba, which comprises extruding a rice cake-like material obtained by mixing and stirring 0 parts by weight into noodle strings while gelatinizing the material at high temperatures using a noodle string extruder, and then drying at room temperature. (2) As starch, potato starch, sweet potato starch, mung bean starch,
The method for producing yellow flour buckwheat according to claim 1, characterized in that corn starch is used.