Folding aid for coarsely ground soba noodles
A folding aid with valley-folded sections and paper-tape reinforcement facilitates the folding of coarsely ground buckwheat dough, addressing the issue of tearing and cutting, enabling the production of high-quality 100% buckwheat noodles.
Patent Information
- Authority / Receiving Office
- JP · JP
- Patent Type
- Utility models
- Current Assignee / Owner
- Filing Date
- 2025-12-17
- Publication Date
- 2026-03-25
AI Technical Summary
The challenge in producing 100% buckwheat noodles lies in the weak connection of coarsely ground buckwheat dough, which often results in tearing or cutting during the folding process, making it difficult to form noodles without breaking.
A folding aid is introduced, specifically designed with valley-folded sections of 120 mm, 25 mm, and 105 mm, reinforced with paper tape, to facilitate smooth folding of the dough without breaking or cutting, ensuring easy manipulation.
The folding aid enables the production of 100% buckwheat noodles with a strong buckwheat flavor by maintaining the dough's integrity during folding, even with coarse flour, requiring a certain level of skill.
Smart Images
Figure 0003255201000001_ABST
Abstract
Description
Technical Field
[0001] In the production of 100% buckwheat blended with coarsely ground buckwheat flour, when folding the dough four or eight times (hereinafter referred to as "folding"), inserting a folding aid for coarsely ground buckwheat (hereinafter referred to as "aid") at the edge of the buckwheat dough (hereinafter referred to as "dough"), lifting it up while sandwiching the dough, and moving it to the opposite edge, even a coarse dough can be easily folded without breaking or tearing.
Background Art
[0002] Coarsely ground 100% buckwheat has a weaker connection in the dough as the particle size of the buckwheat flour is coarser and the blending amount of the coarsely ground flour is larger. During the "folding" process, which is a prerequisite for the cutting process, the pinched part often breaks or tears, making it difficult to fold properly and often unable to become buckwheat noodles.
Summary of the Invention
Problems to be Solved by the Invention
[0003] 100% buckwheat made with a coarse dough can strongly convey the flavor of buckwheat, but it is essential to fold the weak - connected dough properly to make noodles. To provide an aid that does not break or tear during folding when making buckwheat with a coarse dough.
Means for Solving the Problems
[0004] To achieve the above object, the aid according to this utility model is valley - folded at the parts of 120mm, 25mm, and 105mm out of 250mm in width, and when used by folding in two, the whole aid sandwiches the dough and folds it, making it easy to fold in the opposite direction without the dough breaking or tearing. Also, in order to be smoothly inserted, the edge of the insertion part is reinforced with paper tape, and it is characterized by being firm and clean.
Effects of the Invention
[0005] While 100% buckwheat soba made with coarsely ground flour offers a strong buckwheat flavor, its weak structure makes it difficult to form into noodles. However, with a certain level of soba-making skill, it becomes easy to make 100% buckwheat soba blended with coarsely ground flour. [Brief explanation of the drawing]
[0006] [Figure 1] Out of a width of 250mm, the 120mm, 25mm, and 105mm sections are folded inwards, and the 25mm section is folded inwards like an accordion. [Figure 2] The state when drawing 1 is closed.
Claims
[Claim 1] This is a folding aid for coarse-ground soba noodles, made from cardboard material (2mm thick x 250mm wide x 650mm long), with the 25mm width folded inwards at 120mm, 25mm, and 105mm, and the 25mm section folded into an accordion shape. It makes it easier to fold the soba noodles during the "folding" process in the production of coarse-ground soba noodles without tearing or ripping.