PROBLEM TO BE SOLVED: To provide a method for preparing 100% buckwheat noodles by which the 100% buckwheat noodles can simply be prepared even by making with hands.SOLUTION: The method for preparing the 100% buckwheat noodles includes: a buckwheat flour-preparing step of preparing buckwheat flour of 100% buckwheat flour into base flour for preparing main buckwheat flour and a buckwheat paste: a buckwheat paste-preparing step of adding the base flour to boiling water, and preparing the buckwheat paste a cooling step of cooling the buckwheat paste to a prescribed temperature a granulating step of adding the buckwheat paste to the main buckwheat flour, and carrying out mixing until a granular state is attained a kneading step of collecting the granulated main buckwheat flour into a ball shape while kneading the main buckwheat flour an extending step of extending the dough kneaded into the ball shape so as to afford almost uniform thinness, and preparing noodle dough a cutting step of cutting the resultant noodle dough into a prescribed thickness and a boiling step of boiling the pure buckwheat noodles changed into the strip state in the cutting step. Even when only the 100% buckwheat flour which cannot easily be collected with water is used to prepare the buckwheat noodles, the buckwheat flour can readily be collected with the buckwheat paste. Thus, the 100% buckwheat noodles having excellent flavor and texture can be prepared in a short time without using a noodle-making machine.COPYRIGHT: (C)2010,JPO&INPIT【課題】手打ちでも簡単に十割そばを製造することができる十割そばの製造方法を提供する。【解決手段】そば粉100%のソバ粉を、主そば粉とそば糊を作成する下粉に調整するそば粉調整工程と、沸騰した水に下粉を加えてそば糊を作成するそば糊作成工程と、そば糊を所定温度に冷却する冷却工程と、主そば粉にそば糊を加えて顆粒状になるまで混ぜ合わせる顆粒化工程と、顆粒状となった主そば粉を捏ねながら玉状にまとめる捏ね工程と、玉状に捏ね上げた生地をほぼ均一の薄さとなるよう延ばして麺生地を作成する延ばし工程と、得られた麺生地を所定の太さに切る切り工程と、切り工程で線状となった生そばを茹で上げる茹で工程とからなり、水ではまとまり難いそば粉100%のみを使用してそばを製作した場合でも、そば糊によりそば粉を容易にまとめることができるため、風味や食感に優れた十割そばが製麺機を使用せずに短時間で製造することができる。【選択図】図1
