Processed buckwheat flour, dried buckwheat noodle and method for producing the same
AssigneeYAMAMOTO Foods Corporation
InventorOsamu YAMAMOTO
Life of this patent
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Abstract
The present invention relates to technical means for producing a dried buckwheat noodle which is excellent in flavor and texture and can be produced stably. More specifically, the present invention provides: processed buckwheat flour, wherein a degree of pregelatinization of starch is 70% or more, and wherein, in gel filtration chromatography analysis of a water extract of the processed buckwheat flour, a proportion of a peak area (A) for a weight average molecular weight (Mw) of 10 to 5,000 with respect to the total peak area (A/total peak area×100) is 20% or more; a dried buckwheat noodle wherein the processed buckwheat flour is used as a raw material; and a method for producing the same.
Claims18
1-23. (canceled)
A method for producing processed buckwheat flour, comprising:
- the step of subjecting a buckwheat flour raw material to a puffing treatment using a single screw extruder to obtain a puffed product;
- and
- the step of pulverizing the puffed product to obtain processed buckwheat flour,
- wherein a degree of pregelatinization of starch in the processed buckwheat flour is 70% or more,
- wherein, in gel filtration chromatography analysis of a water extract of the processed buckwheat flour, a proportion of a peak area (A) for a weight average molecular weight (Mw) of 10 to 5,000 with respect to the total peak area (A/total peak area×100) is 20% or more,
- wherein the processed buckwheat flour has an average particle size (volume average particle size (D50)) of 90 to 120 μm, and
- wherein treatment conditions in the single screw extruder are determined in advance using a degree of pregelatinization of starch in the processed buckwheat flour and a molecular weight of a water extract of the processed buckwheat flour as indices.
Dependencies are inferred from the claim text.