| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide boiled buckwheat noodles and buckwheat flour-blended material retaining palate feeling and flavor thereof even after a lapse of long time after boiled without using any additive, and provide raw buckwheat noodles and buckwheat flour-blended material each containing buchwheat flour at a high ratio, obtained by machine noodle production, and having good continuation properties. <P>SOLUTION: The buckwheat flour-blended material contains fine buckwheat flour comprising fine powder having a particle diameter of ≤52μm, 5-10 wt.% of cuticle flour based on the fine buchwheat flour, and the boiled buckwheat noodle is obtained by using the material. The fine buchwheat flour preferably comprises fine powder having a granular diameter of ≤42μm. The raw buckwheat noodle has a weight ratio of the fine buchwheat noodle to wheat flour at 9:1 to 5:5 and is produced by the mechanical noodle production. <P>COPYRIGHT: (C)2007,JPO&INPIT |
