Soba dough ball, method for producing soba dough ball, and method for producing soba

Abstract

To provide a method for producing a Soba dough ball that can be cryopreserved with reduced unevenness in thawing, so as to enable noodle production with stable quality even by means of a noodle-making machine.SOLUTION: A method for producing a Soba dough ball includes: a food ingredient powder preparation step ST1 of weighing and preparing a predetermined amount of food ingredient powder; a kneading water preparation step ST2 of making kneading water by mixing liquid, which consists mostly or entirely of water, with egg in an amount from 1 wt.% to 5 wt.% inclusive and edible oil in an amount from 0.5 wt.% to 2.5 wt.% inclusive, and weighing and preparing the resulting kneading water in an amount from 40 wt.% to 55 wt.% inclusive based on the weight of the prepared food ingredient powder; a kneading step ST3 of kneading the prepared food ingredient powder while adding the prepared kneading water thereto; a molding step ST4 of molding the food ingredient powder kneaded with the kneading water added thereto into a predetermined shape as a Soba dough ball; and a cryopreservation step ST6 of freezing and solidifying the molded Soba dough ball into a cryopreserved state.SELECTED DRAWING: Figure 1

Description

[Technical field]

[0001] The present invention relates to buckwheat balls, a method for producing buckwheat balls, and a method for producing buckwheat noodles, and more specifically, to buckwheat balls suitable for making noodles using an extrusion-type noodle making machine, a method for producing such buckwheat balls, and a method for producing buckwheat noodles from such buckwheat balls. [Background technology]

[0002] Many stores that serve soba use soba noodle-making machines to make noodles on-site. For example, in an extrusion-type noodle-making machine (hereinafter simply referred to as a "noodle-making machine"), a lump of soba dough (referred to as a "soba ball" in this specification) is put in, and the soba ball is pushed out through a mold to make noodles (see, for example, Patent Document 1).

[0003] The noodle-making machine described in Patent Document 1 comprises a cylindrical cylinder (casing), a screw installed inside the cylinder so as to be able to rotate freely, a nozzle body with numerous holes formed and attached to the tip, and a hopper attached to the casing; buckwheat balls fed into the hopper are pushed out by the screw and come out as thread-like noodles from the holes in the nozzle body. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] JP 2010-263849 A Summary of the Invention [Problem to be solved by the invention]

[0005] In stores that use noodle-making machines to serve soba, the quality of the noodles produced can vary depending on the condition of the soba balls, resulting in unstable quality. For example, the hardness of the soba balls can vary on hot and cold days, and if the balls are too loose when placed in the cylinder, the noodles will come out too easily and be thin, while if they are too hard, they will not come out, or even if they do come out, the surface will be jagged and they will not be smooth.

[0006] In addition, the expiration date of soba balls is generally the day they are made. For this reason, in stores that serve soba, if the soba balls are not used up on the same day, the remaining soba balls must be discarded, and if they try to avoid this by reducing the amount of soba balls they make, this results in lost opportunities.

[0007] Therefore, in some stores that serve soba, soba balls that are manufactured in a temperature-controlled factory and stored frozen are thawed on-site for use, but in this case, although it is desirable to properly control the temperature and stabilize the hardness of the soba balls that are fed into the noodle-making machine, there is a problem that the soba balls become uneven after thawing. In other words, when thawed, the soba balls melt from the periphery, and by the time the center has melted, the periphery has already dried out.

[0008] In view of the above, an object of the present invention is to provide buckwheat balls that can be stored frozen and have reduced unevenness in thawing so that noodles of stable quality can be made even when a noodle making machine is used, a method for producing such buckwheat balls, and a method for producing buckwheat noodles from such buckwheat balls. [Means for solving the problem]

[0009] In order to solve the above problems, the buckwheat ball according to the present invention is: A buckwheat ball made by kneading food raw material powder containing buckwheat flour and kneading water and forming it into a lump. The mixing water is composed of eggs in an amount of 1% by weight or more and 5% by weight or less, edible oil in an amount of 0.5% by weight or more and 2.5% by weight or less, and most or all of the other components being water, and is mixed into the food raw material powder in an amount of 40% by weight or more and 55% by weight or less, The molded product is characterized in that it is frozen and solidified in a molded state and then stored in a frozen state.

[0010] The buckwheat balls according to the present invention are subjected to a pressure of 0.8 tons or more and 1.2 tons or less to remove the air, and then are frozen and stored.

[0011] The buckwheat balls according to the present invention are rapidly frozen and solidified at -40°C or below, and then stored in a frozen state at a temperature between -24°C and -16°C or below.

[0012] In the buckwheat balls according to the present invention, the food raw material powder may contain wheat flour in an amount of 70% by weight or less based on the food raw material powder.

[0013] The method for producing buckwheat balls according to the present invention is as follows: A method for producing buckwheat balls in which food raw material powder containing buckwheat flour and kneading water are kneaded together and formed into a lump, A food raw material powder preparation process for measuring and preparing a predetermined amount of food raw material powder; A kneading water preparation process in which a kneading water is prepared by mixing 1% by weight or more and 5% by weight or less of eggs, 0.5% by weight or more and 2.5% by weight or less of edible oil with water, the majority or all of which is water, and the kneading water is measured and prepared in an amount of 40% by weight or more and 55% by weight or less of the food raw material powder prepared in the food raw material powder preparation process; A kneading process in which the food raw material powder prepared in the food raw material powder preparation process is kneaded while adding the kneading water prepared in the kneading water preparation process; A forming process in which the food raw material powder kneaded with the kneading water in the kneading process is formed into a predetermined shape as a buckwheat ball; A freezing and solidifying process for freezing and storing the buckwheat balls formed in the forming process; The present invention is characterized in that it includes:

[0014] The method for producing buckwheat balls according to the present invention further includes a pressing process, between the molding process and the freezing and preserving process, in which a pressure of 0.8 to 1.2 t is applied to the buckwheat balls formed in the molding process to remove the air contained in the buckwheat balls.

[0015] In the method for producing buckwheat balls according to the present invention, in the freezing and preserving step, the buckwheat balls are rapidly frozen and solidified at -40°C or lower, vacuum packed, and kept in a frozen state at -24°C or higher and -16°C or lower.

[0016] In the method for producing buckwheat balls according to the present invention, the powdered food raw material may contain wheat flour in an amount of 70% by weight or less based on the powdered food raw material.

[0017] The method for producing buckwheat according to the present invention is as follows: A method for producing buckwheat noodles from the above-mentioned buckwheat balls, A thawing process in which the frozen buckwheat balls are thawed at a temperature of 10°C or less until the frozen solidified parts disappear; A storage process in which the thawed buckwheat balls are stored in a vacuum-packed state at a temperature between 12°C and 18°C. A noodle making process in which the buckwheat balls stored in the storage process are made into thread-like buckwheat noodles using an extrusion-type noodle making machine; The present invention is characterized in that it includes: Effect of the Invention

[0018] According to the present invention, it is possible to provide buckwheat balls that can be stored frozen and have reduced unevenness in thawing so that noodles of stable quality can be made even when a noodle making machine is used. Also, according to the present invention, it is possible to manufacture buckwheat balls having such effects. Also, according to the present invention, it is possible to manufacture buckwheat formed into thread-like shapes from buckwheat balls having such effects. [Brief description of the drawings]

[0019] [Figure 1]1 is a flowchart showing a method for manufacturing buckwheat balls according to an embodiment. [Diagram 2] 1 is a flowchart showing a method for producing buckwheat according to an embodiment. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0020] (About buckwheat noodles) The buckwheat ball of this embodiment to which the present invention is applied is formed by kneading food raw material powder containing buckwheat flour with kneading water and forming it into a lump, and is used as a base material for making thin buckwheat noodles using a noodle making machine. The buckwheat ball of this embodiment is assumed to be manufactured in a place where the conditions such as temperature are kept constant, such as a factory, and delivered to a buckwheat store located away from the factory, and used as a base material for making buckwheat noodles using a noodle making machine installed in the buckwheat store. For this reason, the buckwheat ball of this embodiment is formed into a lump of a size of 500 to 600 g, as an example, to be put into the hopper of such a noodle making machine.

[0021] The food ingredient powder used to make these buckwheat balls may be 100% buckwheat flour by weight, but generally, as in "○wari soba," it is a powder that is 30% or more by weight buckwheat flour mixed with wheat flour (up to 70% by weight). For example, if the soba provided is "80% buckwheat flour," the buckwheat balls contain food ingredient powder that is 80% buckwheat flour by weight and 20% wheat flour by weight.

[0022] The mixing water, which is the raw material of the buckwheat balls and is added to form a mass from the food raw material powder, is usually water, but the mixing water, which is the raw material of the buckwheat balls of this embodiment, is a mixture of water, eggs, and edible oil. The amount of eggs in this mixing water is preferably 1% by weight or more and 5% by weight or less, and more preferably 3.3% by weight or more and 3.4% by weight or less, based on the entire mixing water. The amount of edible oil in this mixing water is preferably 0.5% by weight or more and 2.5% by weight or less, and more preferably 1.6% by weight or more and 1.7% by weight or less, based on the entire mixing water. One example of edible oil suitable for this mixing water is salad oil. The amount of mixing water for making the buckwheat balls of this embodiment is preferably 40% by weight or more and 55% by weight or less, based on the food raw material powder, and more preferably 45% by weight or more and 48% by weight or less, based on the food raw material powder. The amount of kneading water is adjusted as appropriate depending on the temperature, humidity, climate, and other conditions during production, as well as the conditions assumed for the soba shop in which the extrusion-type noodle-making machine is installed.

[0023] In addition, the buckwheat balls of this embodiment are made by kneading the food raw material powder and kneading water and forming them into a lump, and then applying a pressure of 0.8t to 1.2t to remove the air, and then freezing and solidifying them to be stored frozen. More specifically, the buckwheat balls of this embodiment are divided into 500g to 600g units and vacuum-packed, and flash-frozen and solidified at -40°C or less for a predetermined time, preferably at -40°C for 20 minutes, and then stored frozen, preferably at -24°C to -16°C, more preferably at -20°C.

[0024] The buckwheat balls thus constructed are provided in a frozen state to soba shops and the like that provide soba, and when they are to be used at the soba shop, etc., they are thawed in a prescribed manner and then put into a noodle-making machine. Below, we will first explain a method for producing such buckwheat balls in a factory or the like, and then explain a method for producing soba noodles at the soba shop or the like using the provided buckwheat balls.

[0025] (How to make buckwheat noodles) Fig. 1 is a flow chart showing a method for producing buckwheat balls according to an embodiment. As shown in Fig. 1, the method for producing buckwheat balls according to an embodiment includes a food ingredient powder preparation step ST1, a mixing water preparation step ST2, a kneading step ST3, a molding step ST4, a pressing step ST5, and a freezing and storing step ST6. The food ingredient powder preparation step ST1 and the mixing water preparation step ST2 may be performed in reverse order or simultaneously.

[0026] In the food raw material powder preparation step ST1, a predetermined amount of food raw material powder is measured and prepared. At this time, the food raw material powder may contain wheat flour in an amount of 70% or less by weight relative to the food raw material powder. In an embodiment, in order to produce about 10 buckwheat balls of 500 to 600 g in size as the raw material for 80% buckwheat noodles, 3200 g of buckwheat flour and 800 g of wheat flour are measured and mixed to prepare 4000 g of food raw material powder.

[0027] In the mixing water preparation step ST2, eggs in an amount of 1% by weight or more and 5% by weight or less, edible oil in an amount of 0.5% by weight or more and 2.5% by weight or less, and moisture that is mostly or entirely water are mixed together to prepare mixing water, and the mixing water is then measured out and prepared in an amount of 40% by weight or more and 55% by weight or less of the food ingredient powder prepared in the food ingredient powder preparation step ST1.

[0028] In the kneading step ST3, the food ingredient powder prepared in the food ingredient powder preparing step ST1 is kneaded while adding the kneading water prepared in the kneading water preparing step ST2.

[0029] In the forming step ST4, the food ingredient powder kneaded with the addition of the kneading water in the kneading step ST3 is formed into lumps of a predetermined shape as buckwheat balls.

[0030] In the pressing step ST5, a pressure of preferably 0.8t or more and 1.2t or less, more preferably 1.0t, is applied to the buckwheat balls formed in the forming step ST4 to remove the air contained in the buckwheat balls. If the shape of the buckwheat balls is distorted in the pressing step ST5, the outer shape can be adjusted so as not to trap air inside, and the buckwheat balls can be reshaped.

[0031] In the freezing and preserving step ST6, the buckwheat balls formed in the forming step ST4 and the air removed in the pressing step ST5 are frozen and solidified to a frozen storage state. More specifically, in the freezing and preserving step ST6, the buckwheat balls from which the air has been removed in the pressing step ST5 are cut into units (in an embodiment, 500 to 600 g units) to be finally fed into the noodle making machine (ST61), the cut buckwheat balls are vacuum packed (ST62), the buckwheat balls are rapidly frozen and solidified at a temperature of -40°C or lower (ST63), and the rapidly frozen and solidified buckwheat balls are frozen and preserved in a state preferably at -24°C or higher and -16°C or lower, more preferably at -20°C (ST64). This completes the production of the buckwheat balls.

[0032] (How buckwheat is made) Fig. 2 is a flow chart showing a method for producing buckwheat noodles according to an embodiment. As shown in Fig. 2, the method for producing buckwheat noodles according to an embodiment is a method for producing thread-like buckwheat noodles from buckwheat balls that have been frozen and stored as described above, and includes a thawing step ST7, a storage step ST8, and a noodle-making step ST9, in that order.

[0033] In the thawing step ST7, the frozen buckwheat balls are thawed at a temperature of 10° C. or lower until all frozen solidified portions are removed.

[0034] In the storage step ST8, the buckwheat balls thawed in the thawing step ST7 are stored in a vacuum-packed state, preferably at a temperature of 12°C or higher and 18°C ​​or lower, more preferably at 16°C.

[0035] In the noodle-making process ST9, the buckwheat balls stored in the storage process ST8 are removed from the vacuum packs and placed in a hopper of a noodle-making machine, and are made into thread-like buckwheat noodles using the noodle-making machine. This completes the production of buckwheat noodles.

[0036] (Action and effect) According to the embodiment, the buckwheat ball is frozen and solidified in a molded state and stored in a frozen state, so it can be stored for a long period of time. In addition, when this buckwheat ball is manufactured, the kneading water added to the food raw material powder containing buckwheat flour is composed of eggs in an amount of 1% by weight or more and 5% by weight or less relative to the kneading water, edible oil in an amount of 0.5% by weight or more and 2.5% by weight or less relative to the kneading water, and most or all of the remaining water. Eggs are added to this kneading water, and the lecithin contained in the eggs has the effect of binding the water and the edible oil. The edible oil bound to the water by the eggs has the effect of coating the buckwheat ball and preventing it from drying. Therefore, the buckwheat ball of the embodiment is difficult to dry out, so that the hardness is unlikely to vary. In addition, when thawing from a frozen storage state, the periphery that was previously melted does not dry out when the center is melted, so it can be thawed evenly. Therefore, according to the embodiment, the buckwheat ball can be maintained in a stable usable state for a long period of time, and noodles can be made with stable quality even when using a noodle making machine.

[0037] In addition, according to the embodiment, the buckwheat balls are subjected to a pressure of 0.8 tons or more and 1.2 tons or less to remove the air and then frozen for storage, so they are less likely to oxidize and can be kept fresh for a longer period of time.

[0038] In addition, the buckwheat balls of the embodiment are rapidly frozen and solidified at -40° C. or less, and then frozen and stored at -24° C. to -16° C. or less. As a result, the buckwheat balls of the embodiment have the moisture inside them frozen and solidified in a state that maintains their freshness, so that while they can be frozen and stored, when thawed and used, they can produce buckwheat that tastes like it was freshly made.

[0039] In the method for producing buckwheat balls of the embodiment, in the mixing water preparation step ST2, mixing water made by mixing 1% by weight or more and 5% by weight or less of eggs, 0.5% by weight or more and 2.5% by weight or less of edible oil with water, the majority or all of which is water, is used, and in the kneading step ST3, food raw material powder is kneaded. Then, in the freezing and preserving step ST6, the buckwheat balls are frozen and solidified to be in a frozen storage state. As described above, this allows the buckwheat balls to be stored for a long period of time in a frozen storage state, and since the buckwheat balls are coated with edible oil, there is little variation in hardness, and they can be thawed evenly when thawed from a frozen storage state. Therefore, according to the method for producing buckwheat balls of the embodiment, it is possible to produce buckwheat balls that can be maintained in a stable usable state for a long period of time and can be used to make noodles with stable quality even when using a noodle making machine.

[0040] Furthermore, according to the embodiment of the method for manufacturing buckwheat balls, in the press process ST5, a pressure of 0.8 to 1.2 t is applied to the buckwheat balls to remove the air contained in the buckwheat balls, so that, as described above, it is possible to manufacture buckwheat balls that are less susceptible to oxidation and can be kept for a longer period of time.

[0041] Furthermore, according to the embodiment of the method for producing buckwheat balls, in the freezing and preserving step ST6, the buckwheat balls are rapidly frozen and solidified at -40°C or below, and then vacuum packed and stored frozen at -24°C or above and -16°C or below. As a result, by freezing and solidifying the buckwheat balls while maintaining their freshness as described above, it is possible to produce buckwheat balls that can be stored frozen, but which, when thawed and used, produce buckwheat that has the flavor of freshly made buckwheat.

[0042] The method for producing buckwheat noodles of the embodiment is a method for producing buckwheat noodles from the buckwheat balls described above, and as described above, the buckwheat balls are coated with edible oil, so that the hardness is not easily varied, and when thawed from a frozen storage state, the buckwheat balls can be thawed evenly because the periphery that was previously melted does not dry out when the balls melt to the center. The buckwheat balls are thawed under optimal conditions in the thawing step ST7, stored in the storage step ST8 so that deterioration does not progress, and made into noodles in the noodle-making step ST9. In other words, in the noodle-making step ST9, the buckwheat balls before being put into the noodle-making machine are thawed evenly, have little hardness variation, and are coated with edible oil so that they can easily pass through the noodle-making machine smoothly. Therefore, according to the method for producing buckwheat noodles of the embodiment, buckwheat noodles made by the noodle-making machine with stable quality can be produced.

[0043] [Other formats] Although the present invention has been described based on the above embodiment, the present invention is not limited to the above embodiment. The present invention can be embodied in various forms without departing from the spirit of the present invention, and for example, the following modifications are also possible.

[0044] (1) The numbers, materials, shapes, sizes, amounts, temperatures, and the like of the components described in the above embodiments are merely examples and may be changed without impairing the effects of the present invention.

[0045] (2) In the above embodiment, buckwheat flour and wheat flour were used as the food raw material powder, but the present invention is not limited to this. As long as the buckwheat noodles contain a predetermined amount of buckwheat flour and are used to produce noodles that can be called buckwheat, they may not contain wheat flour, or may contain other ingredients instead of or in addition to wheat flour.

[0046] (3) In the above embodiment, in the process of producing buckwheat balls, large chunks were cut into pieces of a size suitable for feeding into the noodle-making machine, and then the pieces were frozen and stored, but the present invention is not limited to this. For example, in the process of producing buckwheat balls, pieces of buckwheat balls that are larger than the size suitable for feeding into the noodle-making machine and stored continuously may be produced, and in the process of producing soba, these large chunks of buckwheat balls may be cut into pieces of a size suitable for feeding into the noodle-making machine just before feeding them into the noodle-making machine. [Explanation of symbols]

[0047] ST1: Food raw material powder preparation process, ST2: Mixing water preparation process, ST3: Molding process, ST4: Pressing process, ST5: Freezing storage process, ST6: Thawing process, ST7: Storage process, ST8: Noodle making process

Claims

1. A buckwheat ball formed by kneading a food raw material powder containing buckwheat flour and kneading water into a lump, the mixing water is composed of eggs in an amount of 1% by weight or more and 5% by weight or less relative to the mixing water, edible oil in an amount of 0.5% by weight or more and 2.5% by weight or less relative to the mixing water, and water which constitutes the majority or entirety of the remaining components, and is kneaded into the food raw material powder in an amount of 40% by weight or more and 55% by weight or less; The buckwheat balls are characterized in that they are frozen and solidified in the molded state and stored in a frozen state.

2. In the buckwheat ball according to claim 1, The buckwheat balls are subjected to a pressure of 0.8 tons or more and 1.2 tons or less to remove the air, and then are frozen and stored.

3. In the buckwheat ball according to claim 1, The buckwheat balls are rapidly frozen and solidified at -40°C or lower, and then stored in the frozen state at a temperature of -24°C or higher and -16°C or lower.

4. In the buckwheat ball according to any one of claims 1 to 3, The buckwheat balls contain wheat flour in an amount of 70% by weight or less based on the food raw material powder.

5. A method for producing buckwheat balls in which food raw material powder containing buckwheat flour and kneading water are kneaded together and formed into a lump, A food raw material powder preparation process for measuring and preparing a predetermined amount of the food raw material powder; a mixing water preparation step of mixing eggs in an amount of 1% by weight or more and 5% by weight or less, edible oil in an amount of 0.5% by weight or more and 2.5% by weight or less with water, the majority or entirety of which is water, and measuring and preparing the mixing water in an amount of 40% by weight or more and 55% by weight or less based on the food raw material powder prepared in the food raw material powder preparation step; a kneading step of kneading the food raw material powder prepared in the food raw material powder preparing step while adding the kneading water prepared in the kneading water preparing step; A forming step of forming the food raw material powder kneaded with the kneading water in the kneading step into a predetermined shape as buckwheat balls; A freezing and solidifying process for freezing and storing the buckwheat balls formed in the forming process; A method for producing buckwheat balls, comprising:

6. In the method for producing buckwheat balls according to claim 5, The method for producing buckwheat balls further includes a pressing step between the molding step and the freezing and storing step, in which a pressure of 0.8 to 1.2 t is applied to the buckwheat balls formed in the molding step to remove air contained in the buckwheat balls.

7. In the method for producing buckwheat balls according to claim 5, In the frozen storage step, the buckwheat balls are rapidly frozen and solidified at -40°C or lower, and then vacuum-packed to be frozen and stored at -24°C or higher and -16°C or lower.

8. In the method for producing buckwheat balls according to any one of claims 5 to 7, The method for producing buckwheat balls comprises adding wheat flour to the food raw material powder in an amount of 70% by weight or less based on the food raw material powder.

9. A method for producing buckwheat from the buckwheat balls according to any one of claims 1 to 3, A thawing process of thawing the frozen buckwheat balls at a temperature of 10° C. or less until the frozen solidified portion disappears; A storage step of storing the thawed buckwheat balls in a vacuum-packed state at a temperature of 12°C to 18°C; a noodle-making process in which the buckwheat balls stored in the storage process are made into thread-like noodles as the buckwheat noodles using an extrusion-type noodle-making machine; A method for producing buckwheat, comprising the steps of:

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