METHOD FOR PRODUCING BUCKWHEAT NOODLE,申请号JP20050124337-传众专利搜索

METHOD FOR PRODUCING BUCKWHEAT NOODLE

申请公布号：JP2006296320(A)

申请号：JP20050124337

申请日期：2005.04.21

申请公布日期：2006.11.02

申请人：

AEBA MASUMI

发明人：AEBA MASUMI

分类号：A23L7/109

主分类号：A23L7/109

摘要：<P>PROBLEM TO BE SOLVED: To provide a healthy and delicious buckwheat noodle by adding and mixing Agaricus blazei powder therein. <P>SOLUTION: The buckwheat noodle is produced by following steps. Buckwheat flour of 64 wt.%, flour of 30 wt.%, Agaricus blazei powder of 3 wt.% and shrimp powder of 3 wt.% are lightly mixed and sieved, water of ≥40 wt.% but ≤50 wt.% based on the total weight of the materials of the buckwheat flour and others is added so as to uniformly pervade all over the materials, and the dough is well kneaded till getting smooth luster, then, air is let out of the kneaded dough and the resultant is molded to be round like a rice cake offering. A soft cotton cloth is wetted and tightly squeezed, and the surface of the roundly formed dough is covered therewith. The dough covered with the cloth is also covered with a plastic bag so that air does not permeate therein, and is stood at ≥5°C but ≤10°C for ≥5 h but ≤12 h. Then the cloth is removed and the dough is slowly and carefully extended with a rolling pin to have about 2 mm thickness and cut to have ≥1 mm but ≤2 mm width with a knife to produce the buckwheat noodle. <P>COPYRIGHT: (C)2007,JPO&INPIT