To provide a method capable of permeating water into buckwheat flour by utilizing bound water even if water circulation is abolished in soba making of handmade soba.

Abstract

A working process for beating the Handmade Soba is classified into water circulation, rolling and cutting. To solve the problem that the most important and hard work is water circulation and buckwheat without water circulation is bad taste. This watering work is a hard work. If this work can be abolished, the effort of the soba making can be reduced, and anyone can easily beat beside.SOLUTION: The need for water circulation can be eliminated by replacing a necessary amount of water required for water circulation with a gelled liquid obtained by pregelatinizing cereal flour, buckwheat flour, starch, flour, refined rice flour, top-grade rice flour, or the like, a colloidal liquid, and a soft drink made from sugars, salts, and high-fructose corn syrup, and mixing the soft drink with buckwheat flour for 20 to 30 seconds. The amount of water required at this time is 50 to 60% by weight with respect to the flour.SELECTED DRAWING: None.

Description

[Technical Field]

[0001] The present invention relates to the generation of hydrogen-bonded bound water (see Non-Patent Documents 2, 3, 4, and 5) in gelling solutions and colloidal solutions (see Non-Patent Document 2, MEMO) made from gelatinized grain flour starch (see Non-Patent Document 1, MEMO), and in soft drinks made from sugar, salt, and high-fructose corn syrup, and this bound water can take the place of water circulation when making soba noodles (see Non-Patent Document 2). [Background technology]

[0002] The history of soba dates back approximately 450 years. Throughout its history, the hand-making process can be divided into three steps: mizumawashi (water-turning), stretching, and cutting. The most important step has been said to be mizumawashi. The definition of mizumawashi is the process of thoroughly soaking each and every grain of flour in water (see Non-Patent Document 6), and the way to proceed with this process has been said to be the process of stirring the buckwheat flour and water (see Non-Patent Document 7).

[0003] Food contains both free water and bound water (see Non-Patent Documents 2 and 5), but in the case of existing hand-made soba noodles, the water-turning process almost always involves using buckwheat flour and free water. The water-turning process is hard work. Scientifically, water turning into flour means that the water penetrates through the cell walls, but the sugars produced by the action of enzymes when starch in grain flour is alpha-converted (see Non-Patent Document 1) do not have this effect or function. Water penetrates the cells, generating protein viscosity (see Non-Patent Documents 1 and 2), and the soba dough is complete. [Prior art documents] [Non-patent literature]

[0004] [Non-Patent Document 1] Junichi Takahata, self-published, pamphlet Junichi's Soba-making Relativity, 2022 [Non-patent document 2] Junichi Takahata, self-published, pamphlet Junichi's Soba Making Theory 2, 2023 [Non-patent document 3] Scientific Dictionary, 2nd Edition, Morikita Publishing, p.433, Explanation of bound water [Non-patent document 4] spring8.or.jp The still mysterious world of water molecules: Uncovering the secrets of their surprising structure and dynamics [Non-patent document 5] Nagoya University of Arts and Sciences, Faculty of Nutrition and Nutrition, The mystery of water in food, Bound water, https: / / nutrition.nuas.ac.jp>tips [Non-patent document 6] Yasuo Katakura, The Techniques of Handmade Soba Noodles, 2000, p.109 [Non-Patent Document 7] Yasuo Katakura, The Techniques of Handmade Soba Noodles, 2000, p.115 [Non-patent document 8] Yasuo Katakura, The Techniques of Handmade Soba, 2000, p.92 Summary of the Invention [Problem to be solved by the invention]

[0005] Water turning is hard work when making handmade soba noodles. The importance of water turning is one of the reasons why soba noodles have been considered difficult to make. The quality of water turning has a significant impact on the quality of handmade soba noodles. In particular, with regard to taste, soba noodles that are not properly hydrated are said to taste bad, and such soba noodles have been called "kirinazume" (see Non-Patent Document 8). The present invention was developed with the aim of enabling anyone to easily make high-quality soba noodles while reducing the amount of labor required. [Means for solving the problem]

[0006] The era of turning water when making soba noodles is coming to an end. By substituting the amount of water needed to circulate the gelling solution or colloidal solution of alpha-gelled starch from grain flour, and mixing it with buckwheat flour for 20 to 30 seconds without stirring, the water will circulate naturally and quickly. It is mysterious and something that should not actually happen. For 450 years, people have not noticed this. Bound water is generated in gelling solutions and colloidal solutions (see Non-Patent Documents 2 and 3). Although the free water and bound water contained in food are hydrophobic, they also move relative to each other. Furthermore, water molecules also bind to proteins and other substances to form bound water. This bond is said to be a hydrogen bond (see Non-Patent Documents 2, 3, 4, and 5). Research into water, which has a complex structure with multiple factors intertwined, has only just begun worldwide, and it is surprising how many things remain unknown. In the case of hand-made soba noodles, we speculate that the bound water generated in the gelling solution and colloidal solution plays a role in quickly circulating water into the flour, even if the water-mixing process is eliminated. This is evident from the fact that when free water is added to buckwheat flour, it takes time for the water to circulate (see Non-Patent Document 2). The phenomenon of water spreading quickly through flour when using a gelling solution or colloidal solution in the water-washing process for making soba noodles also occurs when using soft drinks made from sugar, salt, and high-fructose corn syrup. This is evidence that bound water is generated in the soft drinks. [Effects of the Invention]

[0007] The most important step in hand-made soba is water-turning, which is a labor-intensive process, but by using gelling solutions, colloidal solutions, or the bound water in soft drinks, anyone can easily make high-quality soba without water-turning.The time required to make soba is shortened and the labor required is reduced. DETAILED DESCRIPTION OF THE INVENTION

[0008] To create a gelling solution containing bound water, I think that grain flours such as buckwheat flour, starch, wheat flour, shiratamako, and joshinko are the best raw materials. These are then turned into alpha soybeans, and the most representative example of this is soba naki.

[0009] Nowadays, noodles are made from starch, rice flour, and other materials in addition to buckwheat flour and wheat flour, so when using colloidal solutions, it is best to use the boiling water used for these types of noodles. However, it is important to note that the thickness of the boiling water varies depending on the number of times the noodles are boiled. It seems that thicker boiling water is more effective.

[0010] Bound water is also produced in soft drinks, which are made by adding sugar, salt, high fructose corn syrup, and other ingredients to free water.

[0011] The distinction between gelling solutions and colloidal solutions (see Non-Patent Document 2, MEMO) is whether they have fluidity or not, but what the gelling solutions and colloidal solutions I use have in common in terms of their ingredients is that they contain sugars and bound water produced by the gelatinization of starch. [Example]

[0012] The gelling solution, colloidal solution, and soft drink are replaced with the amount of water needed for water circulation in soba making, and instead of stirring with the buckwheat flour, the combined water in the gelling solution, colloidal solution, and soft drink is mixed for about 20 to 30 seconds, allowing it to take over the water circulation work. This makes it possible to make soba noodles without using water. [Industrial Applicability]

[0013] It has been said that the basic premise of food processing technology using plant-based flour as a raw material is to water-wash the flour. However, with the method I propose that makes effective use of bound water, water-washing is not necessary. I predict that this method has the potential to revolutionize not only hand-made soba and udon noodles, but also machine-made noodle and pasta manufacturing technologies. Furthermore, the facilities and equipment required for water circulation are no longer required, and an alternative water circulation process can be achieved by mixing buckwheat flour with gelling solution, colloidal solution, and soft drink in which bound water has been generated in a mixer.

Claims

[Claim 1] This method makes it possible to make water penetrate into buckwheat flour even if water turning is abolished by substituting or replacing the bound water generated in a gelling solution or colloidal solution made by alpha-transforming grain flour such as buckwheat flour, starch, wheat flour, shiratama flour, joshinko flour, and soft drinks made from sugar, salt, and high-fructose corn syrup as raw materials with the amount of water required for water turning.