JP3349576B2 - Buckwheat flour and buckwheat - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to buckwheat flour and buckwheat produced using the same.

[0002]

2. Description of the Related Art Usually, buckwheat is about 30 to 80% by weight of buckwheat and about 70 to 20% by weight of flour as a binder.
It is manufactured by blending. By the way, in recent years, there is a tendency that buckwheat having a strong stiffness and a chewy texture is favored, and as a countermeasure to this, attempts have been made to add an additive such as wheat gluten to strengthen the stiffness of the buckwheat.

[0003] When an additive such as wheat gluten is blended, the resulting buckwheat has a certain degree of firmness and may have a slightly increased chewy texture, but the improvement of the chewyness is not sufficient, and There is a disadvantage that the taste of the additive remains in the buckwheat and causes off-flavor, often impairing the original flavor and taste of the buckwheat.

[0004]

In view of the above, the present inventors have conducted research with the aim of obtaining a buckwheat with a strong waist and a chewy texture, and also with good taste and flavor. . As a result, when buckwheat is manufactured using a buckwheat flour to which a specific amount of a flour fine powder fraction having a specific particle size is added instead of part or all of the flour for linking, other additives such as wheat gluten are used. It has been found that the disadvantages of the prior art that used buckwheat are eliminated, and that it is possible to obtain buckwheat that has a good texture with crunchy, chewy, and original good taste and flavor. Completed the invention.

That is, according to the present invention, a fine flour fraction having a fine powder content of 80% by weight or more passing through a sieve having an opening of 25 μm is divided into 5 to 50% by weight, preferably 15% by weight.
Buckwheat flour to which 〜50% by weight is added, and buckwheat produced using the same. Here, the term "soba" as used in the present invention refers to so-called "Japanese soba", and refers to any of conventionally known soba such as raw soba, boiled soba, dried soba, semi-dried soba, frozen soba and the like. Include.

[0006] A flour fine powder fraction containing 80% by weight or more of the fine powder passing through the sieve having a mesh size of 25 µm and added to the buckwheat flour of the present invention (hereinafter referred to as “25 µm through fine powder fraction”). Can be obtained by collecting flour obtained by a usual milling method and then classifying it by an appropriate method such as sieving and air classification.
At that time, as the raw wheat flour for collecting the fine powder fraction, a flour, a medium flour or a mixed powder thereof is preferable.

The 25 μm through fine powder fraction collected as described above usually has a crude protein content of about 14 to 18% by weight and an ash content of about 0.4 to 0.6% by weight. In contrast, conventional flour used to connect buckwheat,
Typically, the crude protein content is about 10-16% by weight and the ash content is about 0.3-0.6% by weight.

In measuring the content of fine particles passing through a 25 μm mesh sieve in the 25 μm through fine powder fraction, it is convenient to use a reduced-pressure suction type particle size analyzer. As a measuring device, for example, an air jet sieve 200LS type (West Germany; AL
PINE).

[0009] The addition ratio in the present invention of "5 to 50% by weight" of the 25 µm through fine powder fraction is as follows:
When buckwheat flour, flour and other additives are used, they refer to the percentage of the buckwheat flour, including those, based on the total weight of the buckwheat flour. That is, when ordinary wheat flour is used in combination with the above 25 μm through fine powder fraction as the flour for the connection, the amount of fine powder that passes through a 25 μm mesh sieve originally contained in the normal flour in a small amount. Is not included in the above-mentioned numerical value of 5 to 50% by weight (hereinafter,% by weight is simply referred to as%) of the 25 μm through fine powder fraction.

In the production of buckwheat of the present invention, 2
If the proportion of the 5 μm through fine powder fraction is less than 5%, the resulting buckwheat does not have a chewy texture, while 50%
If it exceeds, the texture becomes too hard and becomes inferior, and the above object cannot be achieved.

In the present invention, as a buckwheat powder, (i) a mixed powder of buckwheat flour and a 25 μm through fine powder fraction as long as the proportion of the 25 μm through fine powder fraction is in the range of 5 to 50% described above; ii) Mixed powder of buckwheat flour, 25 μm through fine powder fraction and ordinary wheat flour; (iii) Mixed powder obtained by further adding other additives such as starch, egg white, yam flour to the above (i) or (ii) Can be appropriately selected and used according to the type of buckwheat to be manufactured.

In any of the above cases (i) to (iii), the ratio of the buckwheat flour is usually about 30 to 80% based on the total weight of the buckwheat flour. It is preferable in terms of noodle properties, the texture, taste, flavor, and the like of the resulting Japanese buckwheat.

When ordinary flour is used in addition to the 25 μm through fine powder fraction, the ratio of the ordinary flour is
Usually about 15-65, based on the total weight of the buckwheat flour
%, And in this case, it is preferable to use strong flour and medium flour.

Further, in the present invention, starch, starch,
Use one or more of water retention agents such as salt, egg, yam, tea powder, cloth paste, condensed phosphate, emulsifier, protein enhancer, nutrition enhancer, preservative enhancer, etc. as necessary. can do.

[0015] When raw buckwheat, boiled buckwheat, dried buckwheat, semi-dried buckwheat, frozen buckwheat, or the like is to be manufactured using the buckwheat flour of the present invention, depending on the type of buckwheat to be obtained,
For the various types of buckwheat, any of conventionally known manufacturing methods and manufacturing apparatuses can be adopted.

[0016]

EXAMPLES The present invention will be specifically described below with reference to examples and the like, but the present invention is not limited thereto. here,
In the 25 μm through fine powder fraction obtained by Reference Example 2 below, the content ratio of the fine powder passing through a sieve having an opening of 25 μm was determined by the method shown in Reference Example 1 below using an air jet sieve type 200LS. It was measured.

Reference Example 1 [Measurement of content ratio of fine powder passing through a 25-μm mesh sieve in a 25-μm through fine powder fraction using an air jet sieve 200LS type] West Germany having a structure shown in FIG. 1 (longitudinal section) The content ratio of the fine powder passing through a sieve having an aperture of 25 μm was measured using an air jet sieve 200LS manufactured by ALPINE. In this apparatus, a cylindrical sieve 3 having a diameter of 200 mm having a lid 4 and a sieve mesh 6 is installed inside a cylindrical fixed main body 1. Those having an opening of 25 μm were used.

At the time of sieving, suction is performed from the suction port 11 connected to the vacuum cleaner. As a result, the coarse powder 8 remains on the screen 6, and the fine particles that have passed through the screen 6 are collected from the suction port 11. At the same time, a nozzle 5 rotating around the center thereof at 180 rpm is attached to the lower part in the main body 1, and the nozzle 5 supplies the jet air 10 while rotating as shown by the arrow in the figure, and To prevent clogging.

10 g of the flour to be measured is put into the sieve 3 and suctioned at 4500 Pa from below the sieve mesh 6 until the weight of the coarse powder 8 remaining on the sieve mesh 6 becomes constant (about 5 to 5 Pa). 8 minutes) When the sieving process is performed and the residual weight of the coarse powder 8 becomes constant, the residual weight of the coarse powder 8 on the sieve net 6 is measured and is defined as A (g). The ratio (B) (%) of the fine powder that has passed through a sieve having an opening of 25 μm can be obtained by the following equation 1.

[0020]

B (%) = {(10−A) / 10} × 100

Reference Example 2 [Collection of 25 μm through fine powder fraction] Commercially available flour having a particle size distribution shown in Table 1 below (manufactured by Nisshin Flour Milling Co., Ltd .; crude protein content 8.0%, ash content 0) .37%]
The 5 μm through fine powder fraction was collected as follows.

[0022]

[Table 1]

Air classifier [Turbo Classifier TC
100N (manufactured by Nisshin Engineering Co., Ltd.)], the supply amount of flour to the air classifier is 2 t / h, the intake speed is 100 m ³ / min, and the classifier blade rotation speed is 1800 rpm.
The particles were classified under a condition of m to collect a 25 μm through fine powder fraction having a fine powder content of 85.2% passing through a sieve having an opening of 25 μm. In addition, 2 obtained in Reference Example 2
The crude protein content of the 5 μm through fines fraction was 17.5% and the ash content 0.45%.

Example 1 Commercially available buckwheat flour (trade name “Shin Ebisu”; manufactured by Ishimori Flour Milling Co., Ltd.), 25 μm obtained in Reference Example 2
m-through fine powder fraction, and strong flour (auction manufactured by Nisshin Flour Milling Co., Ltd .; moisture content: 13.0%, crude protein content: 1)
(3.3%, ash content 0.5%) were mixed in the proportions shown in Table 2 below, and the water content in the dough was 32.8%.
And mixed for 8 minutes to produce buckwheat dough.

Each of the buckwheat doughs obtained above was shaped by a noodle roll to form a noodle belt having a thickness of about 1.45 mm.
Raw soba was manufactured by cutting using a cutting blade. 100 g each of this raw buckwheat was boiled in a sufficient amount of boiling water for 3.5 minutes, and then immediately cooled in cold water to drain the water. After measuring the weight of the buckwheat noodles after boiling, sensory tests of the noodles were performed by 10 panelists according to the following evaluation criteria, and the average value was obtained. In addition, in the sensory test of boiled buckwheat, the addition amount of the 25 μm through fine powder fraction was 0
% Of the buckwheat sensory test obtained with the control product in Table 1 as a standard was set as 3 points which was the standard score, and each section was given a score based on comparison with the control product.

<< Evaluation criteria for sensory test of boiled noodles >> Taste 5: Delicious taste with buckwheat taste 4: Slightly more buckwheat taste than control product 3: Same taste as control product Yes 2 ... Slightly unpleasant 1 ... Unpleasant and unpleasant chewy 5 ... Slightly chewy and good in texture 4 ... Slightly chewy than control product 3 ... The texture is comparable to the control 2. Soft or hard compared to the control 1. The tooth is not chewy at all or is too hard 5: The crispness is smooth 4・ ・ ・ Slightly crisp compared to the control product 3 ・ ・ ・ Similar crispness to the control product 2 ・ ・ ・ Whether the crispness is poor and gummy compared to the control product,
Slightly squeaky 1 ・ ・ ・ Slightly squishy or hard to bite

The above results are shown in Table 2 below.

[0028]

[Table 2]

From the results shown in Table 2, the buckwheat of the product of the present invention to which 5 to 30% of the 25 μm through fine powder fraction was added was compared with the control product 1 without the addition of the 25 μm through fine powder fraction. It can be seen that the crunch and crispness were good, the texture was good, and the taste was not reduced, but rather the taste was improved.

Example 2 The same commercially available buckwheat flour as in Example 1, the 25 μm through fine powder fraction obtained in Reference Example 2, and the same strong wheat flour as used in Example 1 were each prepared as shown in Table 3 below. The raw soba was manufactured in the same manner as in Example 1 by mixing at the ratios shown in Table 1. 100g each of this raw buckwheat
Each was boiled in the same manner as in Example 1 and immediately cooled in cold water to drain the water. After measuring the weight of the buckwheat noodles after boiling, sensory tests of the noodles were performed by 10 panelists in the same manner as in Example 1, and the average value was taken. The results are shown in Table 3 below.

[0031]

[Table 3]

From the results shown in Table 3 above, the buckwheat of the present invention to which 5 to 50% of the 25 μm through fine powder fraction was added was compared with the control product 2 produced without the addition of the 25 μm through fine powder fraction. It can be seen that the texture and crispness were good, the texture was good, and the taste was not reduced, and the original taste of buckwheat was maintained.

Example 3 Each of the same commercially available buckwheat flour as in Example 1, the 25 μm through fine powder fraction obtained in Reference Example 2, and the same strong flour as used in Example 1 was prepared as shown in Table 4 below. The raw soba was manufactured in the same manner as in Example 1 by mixing at the ratios shown in Table 1. 100g each of this raw buckwheat
Each was boiled in the same manner as in Example 1 and immediately cooled in cold water to drain the water. After measuring the weight of the buckwheat noodles after boiling, the panelists of ten persons performed a sensory test of the buckwheat noodles in the same manner as in Example 1, and the average value was obtained. The results are shown in Table 4 below.

[0034]

[Table 4]

From the results in Table 4 above, the buckwheat of the present invention to which the 25 μm through fine powder fraction was added in an amount of 10 to 50% was compared with the control product 3 prepared without adding the 25 μm through fine powder fraction. Crispness, good crispness, good texture, and no reduction in taste. Comparative product 1 containing 25 μm through fine powder fraction as much as 60% beyond the scope of the present invention exhibited a control texture of control product 3 It turns out that it is lower than that of.

Example 4 Commercially available buckwheat flour as in Example 1, 25 μm through fine powder fraction obtained in Reference Example 2, Example 1
Each of the same strong flour and vital gluten (manufactured by Goodman FielderInd. Co. Ltd.) as used in Example 1 was mixed at the ratios shown in Table 5 below, and the raw soba was prepared in the same manner as in Example 1. Was manufactured. 10 each of this raw soba
After boiling 0 g each in the same manner as in Example 1, the mixture was quickly cooled in cold water and drained. After measuring the weight of the buckwheat noodles after boiling, the panelists of ten persons performed a sensory test of the buckwheat noodles in the same manner as in Example 1, and the average value was obtained. The results are shown in Table 5 below.

[0037]

[Table 5]

From the results shown in Table 5, the control product 4 using buckwheat flour and conventional wheat flour without adding the 25 μm through fine powder classification
Compared with Comparative Example 2, to which 25 μm through fine powder was added, the texture of buckwheat was improved in the product 9 of the present invention.
It can be seen that both texture and taste are inferior.

[0039]

According to the present invention in which buckwheat is manufactured by adding a specific amount of a 25 μm through fine powder fraction, a buckwheat with a firm and firm texture can be obtained without lowering the taste. And, in some cases, improved taste. Since the 25 μm through fine powder fraction used in the present invention is a kind of flour, unlike the conventional technology using an additive such as gluten, it does not impart off-flavor accompanying the additive to the buckwheat and has a good taste of buckwheat. Things can be kept.

[Brief description of the drawings]

FIG. 1 shows an air jet sieve 2 used for measuring the content ratio of fine powder passing through a 25 μm sieve in a 25 μm through fine powder fraction in Reference Example 1 in the present specification.
It is a figure which shows the 00LS type longitudinal cross section.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Main body 2 Main body inside 3 Sieve 4 Lid 5 Nozzle 6 Sieve net 11 Suction port

Claims (2)

(57) [Claims] 1. A buckwheat flour obtained by adding 5 to 50% by weight of a flour fine powder fraction having a fine powder content of 80% by weight or more which passes through a sieve having an opening of 25 μm. 2. Buckwheat manufactured using the buckwheat flour of claim 1.