JP3326291B2 - LL buckwheat and method for producing the same - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a novel buckwheat, and more particularly to a wet buckwheat (hereinafter simply referred to as "LL buckwheat") having a long-term storage property by using a combination of pH adjustment of a noodle string and a heat treatment step. ) And its manufacturing method.

[0002]

2. Description of the Related Art In recent years,
Consumers' eating habits are in a trend of simplicity and full-fledged orientation.Noodles, for example, can be cooked just by pouring boiling water and wet noodles that have long-term storage characteristics Is busy. As a method of imparting preservability to such wet noodles, addition of a bacteriostatic agent or retort sterilization method and the like have been conventionally used, but recently, an acid solution treatment is applied to boiled noodles or steamed noodles. So-called pH, which lowers the pH of the noodle strings, heat-treats them after sealing and packaging
Manufacturing methods including the steps of adjustment and heat treatment are becoming common, and the noodles manufactured by this method are generally called long-life noodles (LL noodles) or raw LL noodles.

However, when the steps of acid treatment and heat treatment are introduced into the buckwheat manufacturing process, the flavor and odor completely different from the original flavor of the buckwheat tend to be generated, and the sour taste tends to be strong. In order to solve these problems,
The development of high quality LL buckwheat production technology is under way.

[0004]

Means for Solving the Problems The present inventors have studied the improvement to produce LL buckwheat in which the peculiar tastes and odors, which are problems peculiar to LL buckwheat, are eliminated and acidity is suppressed. . As a result, the above-mentioned problems have been solved by using buckwheat flour having a low protein content or buckwheat flour whose protein content has been reduced by removing cuticle as a raw material for buckwheat.

That is, the gist of the present invention is as follows.
At least a protein content of 5.5% or less, preferably
LL manufactured using raw materials containing 4.5% or less buckwheat flour
There is in buckwheat and its manufacturing method.

Hereinafter, the present invention will be described in detail.

[0007] The present inventors first examined the causative substances contained in buckwheat flour, which imparts an off-flavor or off-flavor to LL buckwheat.
As a result, we found that the cuticle (seed) part of buckwheat seed, regardless of the buckwheat varieties, that is, the protein-rich part between the buckwheat hull (peel) part and endosperm of buckwheat seed was the causative substance It was. In addition, they found that the germ part seems to contain a causative substance, albeit slightly. Furthermore, it was found that the degree of off-flavor and off-flavor was correlated with the cuticle content and protein content in buckwheat flour. Then, when various extracts of buckwheat flour were separated and analyzed, it was speculated that although a specific substance name could not be specified, a low molecular weight water-soluble substance was the main causative substance.

[0008] From the above, the off-flavor and odor observed in LL buckwheat have a correlation with the protein content of buckwheat flour. It is considered to have occurred due to denaturation or decomposition during the treatment and heat treatment. For this reason, by removing cuticle from the commonly used buckwheat flour or reducing the protein content, L
It is thought that the problem of off-flavor and off-flavor that was observed in L soba can be improved.

Usually, buckwheat flour used in the manufacture of buckwheat
Depending on the difference in the milling process, pollen, first powder, second powder, third powder, and the like are classified into large groups in ascending order of protein and ash content. Pollen is considered the highest-grade powder, has few cuticle and germ parts, has the lowest protein content of usually about 4% or less, and has the whitest hue. On the other hand, the third powder contains a lot of cuticle and germ parts, has a very high protein content, and also contains a lot of buckwheat hulls. For example, the yield of buckwheat flour according to the above grades is about 15% for pollen, about 40% for first flour, and about 40% for second flour.
% And the third powder is about 5%. In this specification,
Based on this yield as a rough basis, pollen with a yield of 15% is classified as "high grade", 40% of first pollen is classified as "intermediate grade", and buckwheat flour with less than 40% is classified as "lower grade" for future use. Was. The protein content (dry matter weight ratio) based on this yield standard varies depending on the milling method, buckwheat variety and quality, but is, for example, about 4% for the upper grade, about 7% for the intermediate grade, and lower grade. The grade is about 30%, and this value is considered to be not extremely different from buckwheat flour that is generally available on the market (Tetsujiro Matsuhashi, "Ingredients and properties of buckwheat and buckwheat flour" ”, New Food Ind
ustry, vol.26, No.1, pp.54-57 (1984)).

[0010] Of the above buckwheat flour, high-grade flour has a low cuticle content and a low protein content.
If this is used to produce LL buckwheat, the problem of off-flavors and off-flavors should be considerably reduced. When buckwheat was prototyped using high-grade flour, LL buckwheat with no problem in quality was obtained. On the other hand, in the buckwheat obtained using the middle and lower grade buckwheat flour, an unpleasant taste and an unpleasant odor were recognized by the acid treatment and the heat treatment.

Further, it is necessary to provide long-term storage properties.
When an organic acid is used to adjust the pH of the noodle strings to about pH 4.5, a larger amount of acid is required when using middle-grade or lower-grade powder than when using high-grade powder. In addition, a strong acidity was felt in the sensory test. This is because the protein in the buckwheat has a strong pH buffering capacity, so by using buckwheat with a high protein content,
It was considered that such strong acidity was generated.

As described above, if LL buckwheat is manufactured using only high-grade flour, it is not necessary to remove cuticle,
As a matter of fact, in general buckwheat production, the proportion of pollen milling is less than 20% of the total, so if it is attempted to make buckwheat using only this pollen, the demand for pollen Insufficient supply due to the expansion of flour, specific grade flour (pollen)
The harm caused by the exclusive use of only
Also, since pollen is expensive, the price of LL soba is the same as LL.
There is a risk that it will be much more expensive than noodles such as LL ramen or LL udon.

Accordingly, if buckwheat flour of an intermediate grade (protein content of about 7 to 10%) can be used for the purpose of producing LL buckwheat, it is possible to increase the yield of buckwheat flour usable for the production of LL buckwheat. Problems can be solved. The present inventors have found that even in the case of buckwheat flour classified as “intermediate grade” as a yield category, it is possible to easily remove cuticle in the milling process, and classified as “intermediate grade” thus obtained. By using buckwheat flour, the off-tastes and off-flavors were eliminated and the production of LL buckwheat with reduced sourness was realized.

The buckwheat seed has a large amount of starch in portions other than the cuticle portion and the germ portion, and has the property of being easily crushed. Therefore, utilizing this property, in the buckwheat flour milling process, a process of rolling this using a roller,
It consists of a combination of the steps of sieving the rolled buckwheat flour powder according to the crushed particle size distribution using a shifter. In the present invention, for example, by narrowing the roll width at the time of roll pulling than usual, even if the buckwheat flour is in the "intermediate grade" in yield classification, the cuticle removal efficiency is improved, Can be reduced in protein content.

The cuticle is removed by such a method,
By using buckwheat flour having a protein content of 5.5% or less, LL buckwheat with reduced or reduced off-flavor and off-flavor can be produced. In addition, the protein content of buckwheat flour is 4.5
%, A more preferable LL buckwheat can be obtained. Conversely, when the cuticle is removed so that the protein content becomes 5.6% or more, the off-taste, off-flavor and sourness gradually increase, and when the protein content becomes 6.5% or more, a considerably strong off-taste and off-odor occurs (protein The contents are all dry matter weight ratios).

The buckwheat flour to be used can be applied to any buckwheat flour that has been subjected to any treatment, such as roasted, defatted, or sterilized, as long as it has the above-mentioned predetermined protein content. . For example, the use of sterilized buckwheat flour can reduce the number of bacteria, thereby improving the safety of buckwheat products.

Next, the method for producing LL buckwheat according to the present invention will be described.

First, wheat flour, starch, etc. are added to buckwheat flour having a protein content of 5.5% or less, preferably 4.5% or less (mixing ratio: 30% or more of the raw material flour) to obtain a raw material flour.
If necessary, add a thickener, protein material, salt, alkaline agent, buckwheat husk powder, organic acid, etc. to the raw material powder,
These are kneaded with water to prepare noodle dough. During the preparation of the noodle dough, buckwheat husk powder can be appropriately added to the raw material powder in order to impart a suitable color tone to the noodle strings. In other words, the LL buckwheat of the present invention has a low protein content.
When adjusting to 5.5% or less, the color tone of the noodle strings becomes whitish as the cuticles and buckwheat husks involved in the original color formation of buckwheat are removed, so when the noodle strings are restored to the appropriate color tone , Add a small amount of buckwheat husk powder. As the buckwheat husk powder, any treated buckwheat husk powder, such as a sterilized one or a roasted one, can be applied to the present invention.

Next, the noodle dough is passed through a rolling roll or the like to form a noodle band, and then the cutting roll is used to cut out the noodle strings. When cutting out the noodle strings, an extruder or the like can be used. In addition, a noodle band having a multilayer structure can be formed by superposing noodle bands having different properties. The cut noodle strings are subjected to a pre-gelatinization treatment in a boiling step, a steaming step, or the like.

Next, the pH of the noodle strings is adjusted to an acidic range by treating the noodle strings with an acid. Usually, acid treatment is often performed simultaneously with or after the pregelatinization. As a method of the acid treatment, a method of immersing the noodle strings in an acid solution, a method of spraying the acid solution on the noodle strings,
A method of adding an acid solution to the boiling solution can be used. As the acid used for the acid treatment, an acid that can be generally used for food, for example, an organic acid such as acetic acid, lactic acid, citric acid, and malic acid can be appropriately selected and used. The conditions for the acid solution treatment can be appropriately set in consideration of the kind and pH value of the acid used, the pH value of the noodle strings, the degree of long-term storage stability to be imparted, the quality of buckwheat noodles as a product, and the like. At this time, the pH of the noodle strings after the acid treatment must be adjusted to an acidic range, and for the purpose of suppressing the growth of heat-resistant bacteria such as Bacillus subtilis, which greatly contributes to the decay of LL noodles, the pH is adjusted. The value is preferably 4.5 or less.

[0021] The noodle strings after the pH adjustment are heat-treated after being sealed and packaged in a container or bag by a known method. Heating conditions are usually temperature
It requires more than 30 minutes at 85 ° C, more than 20 minutes at 90 ° C, and more than 10 minutes at 110 ° C. In addition, conditions necessary for the heat treatment can be appropriately changed and set.

The LL buckwheat thus produced can be stored at room temperature for a long period of time, and has almost no off-flavor or odor.
Further, the acidity is also reduced.

[0023]

EXAMPLES An example of the production of LL buckwheat using buckwheat flour obtained by subjecting the cuticle to a removal treatment will be described below.

This embodiment is merely an embodiment of the present invention, and it should be understood that the present invention should not be construed as being limited based on these disclosures.

Example 1 First, the presence or absence of an off-flavor in various buckwheat flours and the amount of lactic acid necessary for acid treatment were examined.

The buckwheat flour 5 of each grade shown in Table 1 below
g, after adding 60 ml of water, 50
% Lactic acid solution, and heat-treated at 97 ° C. for 35 minutes. Table 1 shows the amount of the 50% lactic acid solution required for this treatment and the results of the sensory test for off-flavors.

[0027]

[Table 1] From the results shown in Table 1, the high-grade flour or the high-grade and intermediate-grade flour obtained by subjecting the cuticles to a removal treatment were preferable because they had almost no off-flavor. Also, adjust the pH
The amount of 50% lactic acid solution required to adjust to 4.0 is small when using these fine powders or intermediate powders,
It was expected that it would contribute not least to the reduction of sourness.

Example 2 Buckwheat flours having the respective protein contents shown in Table 2 below were prepared, and LL buckwheat was produced according to the following steps.

[0029]

[Table 2] (1) 700 g of flour (strong flour) and 10 g of salt were added to 300 g of buckwheat flour having each protein content, and 360 ml of kneading water was added thereto, followed by kneading with a mixer for 15 minutes to prepare noodle dough. (2) After making this noodle dough into a 1.4m / m noodle belt with a rolling roll,
The noodle strings were passed through a # 20 square sword. (3) The obtained noodle strings were steamed under normal pressure by a steamer for 2 minutes, and then cut into a predetermined length. The noodle strings were boiled in a 0.05 g / l lactic acid solution for 1 minute, drained, then washed with water and drained. (4) 5 so that the pH of the noodle strings prepared in step (3) is about 4.0
After being immersed in a 0% lactic acid solution for an appropriate time, the solution was drained. (5) 180 g of the noodle strings prepared in the step (4) were sealed in a pouch together with 3 ml of white squeezed oil and sealed and packaged. (6) Pack the noodles with a steamer set at 97 ° C.
After heat treatment for minutes, it was cooled in running water to obtain LL buckwheat.

From the results shown in Table 2, when the protein content in the buckwheat flour was 5.5% or less, generation of off-flavor and off-flavor was substantially eliminated, and acidity was weakened.

Further, the protein content in the buckwheat flour is 4.5
%, It was found that LL soba with better quality could be obtained.

Example 3 LL buckwheat of the present invention produced using buckwheat flour having a protein content of 4.2% had a whitish color tone. Therefore, in step (1) of Example 2, LL buckwheat was produced in the same manner as in Example 2 except that 8 g of buckwheat husk powder was mixed into 300 g of buckwheat flour and obtained without adding buckwheat husk powder. The color tone was compared with LL soba.

As a result, LL buckwheat produced by adding buckwheat husk powder has a buckwheat color tone as compared with buckwheat without buckwheat husk powder, and has an effect of eliminating off-flavors, off-flavors, and an effect of suppressing acidity. And LL buckwheat hull powder-free LL buckwheat.

[0034]

As described above, according to the present invention, it is possible to produce LL buckwheat without a taste and smell completely different from the original flavor of buckwheat, which has been long anticipated in the technical field. .

Further, according to the present invention, by using buckwheat flour having a low protein content, the amount of organic acid used can be greatly reduced, which can also contribute to eliminating sourness.

Further, by adding a small amount of buckwheat husk powder to the buckwheat flour of the present invention, it is also possible to obtain LL buckwheat having a color tone suitable for buckwheat, and to achieve synergistic effects.

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Claims (7)

(57) [Claims] 1. LL buckwheat produced using a raw material containing buckwheat flour having a protein content of 5.5% or less. 2. The buckwheat flour has a protein content of 4.5%.
The LL buckwheat according to claim 1, which is: 3. The LL buckwheat according to claim 1, wherein the buckwheat flour is a buckwheat flour obtained by performing a cuticle removal treatment. 4. The LL buckwheat according to claim 1, wherein the raw material further comprises buckwheat husk powder. 5. A method for producing LL buckwheat, comprising the following steps: (1) buckwheat having a protein content of 5.5% or less, wheat flour, starch, alkaline agent, salt, thickener, buckwheat husk powder. And adding a material selected from the group consisting of these combinations, further adding water and kneading to prepare a noodle dough, (2) creating a noodle band from a noodle band obtained from the noodle dough according to a conventional method, (3) The noodle strings are pregelatinized, (4) Simultaneously with or after the pregelatinization treatment, the noodle strings are acid-treated to adjust the pH of the noodle strings to an acidic range, and (5) acid A method for producing LL buckwheat, comprising the steps of: sealing and packaging the liquid-treated noodle strings and heat-treating the noodle strings. 6. The buckwheat flour has a protein content of 4.5%.
The method for producing LL buckwheat according to claim 5, which is as follows. 7. The method for producing LL buckwheat according to claim 5, wherein the buckwheat flour is buckwheat flour obtained by performing a cuticle removal treatment.