加工そば粉、乾燥そば麺およびその製造方法

Title:

加工そば粉、乾燥そば麺およびその製造方法

Document Type and Number:

Japanese Patent JP6994541

Kind Code:

B2

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.

Inventors:

Osamu Yamamoto

Application Number:

JP2020103316A

Publication Date:

January 14, 2022

Filing Date:

June 15, 2020

Export Citation:

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