Soba balls, soba ball manufacturing method, and soba manufacturing method

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 manufacturing buckwheat balls, and a method for manufacturing buckwheat noodles, and more specifically to buckwheat balls suitable for making noodles using an extrusion-type noodle making machine, a method for manufacturing such buckwheat balls, and a method for manufacturing buckwheat noodles from such buckwheat balls. [Background technology]

[0002] Many stores that serve soba noodles use 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 fed into the machine, and the soba ball is extruded through a mold to make noodles (see, for example, Patent Document 1).

[0003] The noodle-making machine described in Patent Document 1 is equipped with a cylindrical cylinder (casing), a rotatable screw installed inside the cylinder, a nozzle body with multiple holes attached to the tip, and a hopper attached to the casing; soba balls placed in the hopper are pushed out by the screw and emerge as thread-like noodles from the holes in the nozzle body. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2010-263849 Summary of the Invention [Problem to be solved by the invention]

[0005] In restaurants 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 depending on whether it is hot or cold, and if the balls are too loose when placed in the cylinder, the noodles will come out too easily and end up being thin. On the other hand, if the balls are too hard, the noodles will not come out, or even if they do come out, the surface will be jagged and the noodles will not be smooth.

[0006] In addition, soba balls generally have a best-before date on the day they are made. For this reason, if a store that serves soba cannot use up all the soba balls on the same day, they must discard the remaining soba balls. If they try to avoid this by reducing the amount of soba balls they make, it results in lost sales.

[0007] Therefore, some soba restaurants thaw soba balls that are made in temperature-controlled factories and stored frozen on-site before using them. In this case, although it is desirable to properly control the temperature and stabilize the firmness of the soba balls fed into the noodle-making machine, there is a problem in 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 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 balls according to the present invention are: A buckwheat ball formed by kneading food raw material powder containing buckwheat flour with kneading water, 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 ingredients being water, and is mixed in an amount of 40% by weight or more and 55% by weight or less with respect to the food raw material powder, The molded product is frozen and solidified, and then stored frozen.

[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 stored in a frozen state.

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

[0012] In the buckwheat balls according to the present invention, the food ingredient powder may contain wheat flour in an amount of 70% by weight or less of the food ingredient 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 step of measuring and preparing a predetermined amount of food raw material powder; a mixing water preparation step in which a mixing water containing mostly or entirely water is mixed with 1% by weight or more and 5% by weight or less of eggs and 0.5% by weight or more and 2.5% by weight or less of edible oil, and the mixing water is measured out to be 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 step; a kneading step in which the food raw material powder prepared in the food raw material powder preparation step is kneaded while adding the kneading water prepared in the kneading water preparation step; a forming step of forming the food raw material powder kneaded with the kneading water into a predetermined shape as buckwheat balls; a freezing and preserving step in which the buckwheat balls formed in the forming step are frozen and solidified to be stored in a frozen state; 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 step between the molding step and the freezing and preserving 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 the air contained in the buckwheat balls.

[0015] In the method for producing buckwheat balls according to the present invention, in the frozen storage step, the buckwheat balls are rapidly frozen and solidified at -40°C or below, then vacuum-packed and stored frozen at -24°C or above and -16°C or below.

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

[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 soba balls are thawed at a temperature of 10°C or less until the frozen solidified parts disappear; A storage process in which the thawed soba 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: [Effects of the Invention]

[0018] According to the present invention, it is possible to provide buckwheat noodles that can be stored frozen and have reduced unevenness in thawing, so that noodles of stable quality can be made even when using a noodle making machine. Furthermore, according to the present invention, it is possible to manufacture buckwheat noodles with such effects. Furthermore, according to the present invention, it is possible to manufacture buckwheat noodles formed into threads from buckwheat noodles with such effects. [Brief explanation of the drawings]

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

[0020] (About the soba balls) The buckwheat balls of this embodiment, to which the present invention is applied, are formed by kneading a food ingredient powder containing buckwheat flour with kneading water and forming it into a lump, and are used as a base material for making thin buckwheat noodles using a noodle making machine. The buckwheat balls of this embodiment are intended to be produced in a place where conditions such as temperature are kept constant, such as a factory, and delivered to a buckwheat shop located away from the factory, where they are used as a base material for making buckwheat noodles using a noodle making machine installed in the buckwheat shop. For this reason, the buckwheat balls of this embodiment are formed, for example, in a size of 500 to 600 g, so that they can be placed in the hopper of such a noodle making machine.

[0021] The food ingredient powder that is the raw material for these soba 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 of buckwheat flour mixed with other wheat flour (up to 70% by weight). For example, if the soba provided is "80% buckwheat soba," the soba balls contain food ingredient powder that is 80% by weight of buckwheat flour and 20% by weight of wheat flour as raw materials.

[0022] Furthermore, the mixing water used as the raw material for the buckwheat balls, which is added to form a mass from the food ingredient powder, is usually water, but the mixing water used as the raw material for the buckwheat balls of this embodiment is water mixed with egg and edible oil. The amount of egg 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 total amount of 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 total amount of mixing water. One example of an edible oil suitable for this mixing water is salad oil. The amount of mixing water used to make the buckwheat balls of this embodiment is preferably 40% by weight or more and 55% by weight or less, based on the food ingredient powder, and more preferably 45% by weight or more and 48% by weight or less, based on the food ingredient powder. The amount of kneading water is adjusted appropriately depending on the temperature, humidity, climate, and other conditions during production, as well as the conditions assumed for the soba restaurant where the extrusion-type noodle making machine is installed.

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

[0024] The buckwheat balls thus constructed are provided in a frozen state to soba restaurants and the like that serve soba, and when they are to be used at the soba restaurant, they are thawed in a specified manner and then put into a noodle-making machine. Below, we will first explain a method for manufacturing buckwheat balls in a factory or the like, and then explain a method for manufacturing buckwheat noodles in a soba restaurant or the like that uses the provided buckwheat balls to make soba noodles.

[0025] (How to make buckwheat noodles) Fig. 1 is a flowchart 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, in order, a food ingredient powder preparation step ST1, a mixing water preparation step ST2, a kneading step ST3, a shaping step ST4, a pressing step ST5, and a frozen storage step ST6. Note that 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 ingredient powder preparation step ST1, a predetermined amount of food ingredient powder is weighed and prepared. At this time, the food ingredient powder may contain wheat flour in an amount of 70% by weight or less of the food ingredient powder. In this embodiment, to produce approximately 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 weighed and mixed to prepare 4000 g of food ingredient 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 water that is mostly or entirely water are mixed together to prepare mixing water, and the mixing water is 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 0.8 to 1.2 t, more preferably 1.0 t, 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 frozen storage step ST6, the buckwheat balls formed in the forming step ST4 and from which the air was removed in the pressing step ST5 are frozen and solidified to a frozen storage state. More specifically, in the frozen storage step ST6, the buckwheat balls from which the air was removed in the pressing step ST5 are cut into units to be fed into the noodle making machine (in this embodiment, 500 to 600 g units) (ST61), the cut buckwheat balls are vacuum-packed (ST62), and the buckwheat balls are flash-frozen and solidified at a temperature of -40°C or lower (ST63), and the flash-frozen and solidified buckwheat balls are frozen and stored preferably at a temperature of -24°C or higher and -16°C or lower, and more preferably -20°C (ST64). This completes the production of the buckwheat balls.

[0032] (Soba noodle manufacturing method) Fig. 2 is a flowchart showing a method for producing soba noodles according to an embodiment. As shown in Fig. 2, the method for producing soba noodles according to an embodiment is a method for producing thread-like soba noodles from soba noodles 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 soba balls are thawed at a temperature of 10° C. or less until the frozen solidified portions disappear.

[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 the hopper of a noodle-making machine, where they are made into thread-like buckwheat noodles. This completes the production of buckwheat noodles.

[0036] (Actions and Effects) The buckwheat balls of the embodiment are frozen and solidified in a molded state and stored frozen, allowing for long-term storage. Furthermore, when producing these buckwheat balls, the mixing water added to the buckwheat flour-containing food ingredient powder contains 1% to 5% by weight of eggs, 0.5% to 2.5% by weight of edible oil, and most or all of the remaining water. Eggs are added to this mixing water, and the lecithin contained in the eggs acts to bind the water and edible oil. The edible oil, bound to the water by the eggs, coats the buckwheat balls and prevents them from drying out. Therefore, the buckwheat balls of the embodiment are less likely to dry out, resulting in less variation in firmness. Furthermore, when thawed from a frozen state, the periphery, which had previously melted, does not dry out once the center has melted, allowing for even thawing. Therefore, the buckwheat balls of the embodiment can be maintained in a stable usable state for a long period of time, allowing noodles of consistent quality to be made evenly using a noodle-making machine.

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

[0038] Furthermore, the buckwheat balls of this embodiment are flash-frozen and solidified at -40° C. or below, and then frozen and stored at -24° C. to -16° C. or below. As a result, the moisture inside the buckwheat balls of this embodiment is rapidly frozen and the balls are frozen and solidified in a state that maintains their freshness, so that while they can be stored frozen, when thawed and used, they can produce buckwheat noodles that have the flavor of freshly made buckwheat.

[0039] In the method for producing buckwheat balls of this embodiment, a mixing water preparation step ST2 uses mixing water prepared by mixing 1% by weight or more and 5% by weight or less of eggs and 0.5% by weight or more and 2.5% by weight or less of edible oil, with water that is mostly or entirely water, and food ingredient powder is kneaded into the mixing water in the kneading step ST3. Then, in the freezing and preserving step ST6, the buckwheat balls are frozen and solidified to a frozen storage state. As described above, this allows for long-term storage in a frozen state, and because the buckwheat balls are coated with edible oil, there is little variation in hardness, allowing for even thawing from a frozen state. Therefore, the method for producing buckwheat balls of this embodiment can produce buckwheat balls that can be maintained in a stable usable state for a long period of time and can be used to produce noodles of consistent quality even when using a noodle making machine.

[0040] Furthermore, according to the method for manufacturing buckwheat balls of the embodiment, in the press process ST5, a pressure of 0.8 tons or more and 1.2 tons or less is applied to the buckwheat balls to remove the air contained in the buckwheat balls, so that, as mentioned above, buckwheat balls that are less susceptible to oxidation and can be kept for a longer period can be manufactured.

[0041] Furthermore, according to the method for producing buckwheat balls of the embodiment, in the frozen storage 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, buckwheat balls can be produced that can be stored frozen, but when thawed and used, produce buckwheat that has the flavor of freshly made buckwheat.

[0042] The soba manufacturing method of the embodiment is a method of manufacturing soba noodles from the above-mentioned buckwheat balls, which are coated with edible oil as described above, making them less likely to vary in firmness, and which, when thawed from a frozen state, allow for even thawing without the previously melted periphery drying out once the balls have melted to the center. The buckwheat balls are thawed under optimal conditions in the thawing step ST7, stored in the storage step ST8 to prevent further deterioration, and then made into noodles in the noodle-making step ST9. In other words, in the noodle-making step ST9, the buckwheat balls before being fed into the noodle-making machine are thawed evenly, have little variation in firmness, and are coated with edible oil, making them easy to pass through the noodle-making machine. Therefore, the soba manufacturing method of the embodiment allows for the production of soba noodles of consistent quality using a noodle-making machine.

[0043] [Other forms] Although the present invention has been described based on the above embodiment, the present invention is not limited to the above embodiment and 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 number, material, shape, size, amount, temperature, etc. of the components described in the above embodiment are examples and can be changed within the scope that does not impair the effects of the present invention.

[0045] (2) In the above-described embodiment, buckwheat flour and wheat flour were used as the food ingredient 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 in place of or in addition to wheat flour.

[0046] (3) In the above-described embodiment, soba balls are produced by cutting large chunks into soba balls of a size suitable for feeding into a noodle-making machine and then storing them in a frozen state in the soba ball production process, but the present invention is not limited to this. For example, soba balls produced in the soba ball production process are soba balls that are larger than the size suitable for feeding into a noodle-making machine and stored in a continuous state, and in the soba production process, these large chunks of soba balls may be cut into soba balls 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: Forming process, ST4: Pressing process, ST5: Freezing and preserving process, ST6: Thawing process, ST7: Storage process, ST8: Noodle making process

Claims

1. A buckwheat ball consisting of a food raw material powder containing buckwheat flour and kneading water, which is kneaded together to form a lump, the mixing water comprises 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 as the majority or entirety of the remaining ingredients, 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 by being frozen and solidified and stored in a frozen state.

2. In the buckwheat balls according to claim 1, The buckwheat balls are stored frozen with the air removed.

3. In the buckwheat balls according to claim 1, The buckwheat balls are stored frozen 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 soba balls contain wheat flour in an amount of 70% by weight or less of 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 ingredient powder preparing step of measuring and preparing a predetermined amount of the food ingredient 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 all of which is water, to prepare the mixing water, and measuring out 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 frozen storage step in which the buckwheat balls formed in the forming step are frozen and solidified to be stored frozen; 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 preserving 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 and stored in the frozen state 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 relative to the food raw material powder.

9. A method for producing buckwheat noodles from the buckwheat balls according to any one of claims 1 to 3, A thawing step 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 or higher and 18°C ​​or lower; 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:

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