JP6989376B2 - Buckwheat flour and buckwheat flour manufacturing method - Google Patents

Description

The present invention relates to buckwheat flour and a method for producing buckwheat flour that can prevent the aging of boiled buckwheat noodles or cooked noodles in buckwheat noodle making.

Since ancient times, soba has been widely popular among men and women of all ages as a highly palatable food.

Especially in recent years, it has already been cooked and sold at supermarkets and convenience stores.

Boiled soba and cooked soba (hereinafter also referred to as cooked noodle soba) sold over the counter are very convenient because they can be eaten immediately after purchase, but they are boiled or steamed. It may take at least several hours, or even days, if it is long, after it has been heat-treated with water such as raising, and the good texture will be lost due to the aging of buckwheat noodles. ..

Therefore, there is provided a method for producing buckwheat so that a good texture can be maintained even after boiling by adding a predetermined amount of wheat flour to buckwheat flour (see, for example, Patent Document 1).

Japanese Unexamined Patent Publication No. 11-266816

However, even with the above-mentioned conventional technique, it is difficult to say that the texture at the time of boiling can be sufficiently maintained, and a further new technique has been required.

The present invention has been made in view of such circumstances, and the boiled buckwheat flour can maintain the texture at the time of boiling as much as possible even when a relatively long time has passed after the hydrothermal treatment. , A method for producing buckwheat flour and buckwheat flour capable of preparing cooked noodle buckwheat.

In order to solve the above-mentioned conventional problems, in the buckwheat flour according to the present invention, (1) a part of the starch contained in the buckwheat noodles is heat-treated in order to prevent the aging of the boiled noodles and the cooked noodles. In the pregelatinized buckwheat flour, heated Sarashina flour, unheated peeled whole-thickness flour, and unheated cuticle flour containing the cuticle portion of the peeled fruit as a main component were blended .

The buckwheat flour according to the present invention is also characterized by the following points.
(2) The degree of pregelatinization was set to 3 to 80% .

Further, in the method for producing buckwheat flour according to the present invention, ( 3 ) heated Sarashina flour, unheated peeled whole-thickness flour, and unheated cuticle flour containing the cuticle portion of the peeled fruit as a main component. Was mixed to make buckwheat flour.

In addition, the method for producing buckwheat flour according to the present invention is also characterized by the following points.
( 4 ) For the heated Sarashina powder, water is added to the unheated Sarashina powder and kneaded to prepare a Sarashina powder paste, and the Sarashina powder paste is applied to a heating plate at 80 to 200 ° C. The powder shall be obtained by heating at the above temperature and drying while maintaining a degree of pregelatinization of 20 to 70%, peeling the dried product from the heating plate and crushing the powder.
( 5 ) The heated Sarashina flour is obtained by crushing the Sarashina flour that has passed through an extruder and / or the peeled fruit that has been brought into contact with superheated steam, and / or the Sarashina flour that has been boiled or irradiated with microwaves. It must be Sarashina flour obtained by crushing the fruit .

According to the buckwheat flour according to the present invention, in order to prevent the aging of boiled soba and cooked noodle soba in buckwheat noodle making, a part of the contained starch was pregelatinized by heat treatment, so that a relatively long time has passed after the water heat treatment. Even in this case, it is possible to provide boiled soba that can maintain the texture at the time of boiling as much as possible and buckwheat flour that can prepare cooked noodle soba.

In addition, if the degree of pregelatinization is 3 to 80%, buckwheat flour can be obtained so that the texture at the time of boiling can be maintained more solidly.

Further, if the heated Sarashina flour, the unheated whole-thickness peel flour, and the unheated cuticle flour containing the cuticle portion of the peeled fruit as the main component are blended, the flour is denatured by heating. It is possible to provide buckwheat flour containing starch having a desired degree of pregelatinization and having an excellent flavor while reducing the amount of buckwheat-derived protein.

Further, according to the method for producing buckwheat flour according to the present invention, heated Sarashina flour, unheated peeled whole-thickness flour, and unheated cuticle flour containing the cuticle portion of the peeled fruit as a main component are used. Since we decided to mix them into buckwheat flour, we prepared boiled soba and cooked noodle soba that can maintain the texture at the time of boiling as much as possible even if a relatively long time has passed after the heat treatment with water. It is possible to provide a method for producing buckwheat flour capable of producing possible buckwheat flour, and at the same time, it contains starch having a desired degree of pregelatinization while reducing the amount of heat-modified buckwheat-derived protein, and yet Buckwheat flour with excellent flavor can be produced.

Further, the heated Sarashina powder is prepared by adding water to the unheated Sarashina powder and kneading to prepare the Sarashina powder paste, and the same Sarashina powder paste is applied to a heating plate at 80 to 200 ° C. If it is a powder obtained by heating at a temperature and drying it with a degree of pregelatinization of 20 to 70%, peeling the dried product from the heating plate and crushing it, it is relatively easy and steadily heated. The powder can be prepared.

Further, the heated Sarashina powder is obtained by crushing Sarashina powder that has passed through an extruder, peeled fruit that has been brought into contact with superheated steam, and crushed that has been boiled in hot water or irradiated with microwaves. It may be the obtained Sarashina powder or a mixed powder thereof. With such a configuration, the heated Sarashina flour can be prepared relatively easily and steadily.

Further, in the method for producing buckwheat flour according to the present invention, the heated peeled fruit is crushed and the obtained full-thickness flour is used as buckwheat flour. Further, it is possible to provide a method for producing buckwheat flour, which can produce boiled buckwheat flour which can maintain the texture at the time of boiling as much as possible, and buckwheat flour which can prepare cooked noodle soba.

Further, if the heating is performed by at least any one of an extruder, superheated steam, contact with steam, hot water boiling, and microwave irradiation, the gelatinization of starch can be performed more steadily.

Further, in the present invention, since Sarashina flour in which a part of the contained starch is pregelatinized by heat treatment is used for preventing the aging of the buckwheat noodles in buckwheat noodles, it is relatively relatively after the water heat treatment. It is possible to prepare boiled soba noodles and cooked noodle soba noodles that can maintain the texture at the time of boiling as much as possible even after a long period of time.

According to the present invention, boiled buckwheat flour that can maintain the texture at the time of boiling as much as possible, buckwheat flour and buckwheat flour that can prepare cooked noodle soba even when a relatively long time has passed after the heat treatment with water. It provides a manufacturing method of.

As mentioned earlier, soba (Japanese soba) is a relatively highly palatable food, and there are many consumers who place importance on texture and flavor.

On the other hand, from the viewpoint of food distribution in recent years, buckwheat is often sold in supermarkets and convenience stores in an edible, boiled state, and remains displayed in stores for a long time from boiling to consumption. It becomes the state of.

Therefore, when aging that gradually progresses immediately after boiling becomes apparent, there is a problem that the commercial value is significantly lowered because the sensory aspect is relatively emphasized.

In the buckwheat flour according to the present embodiment, in order to suppress the deterioration of the texture due to such aging or to make it difficult for the consumer to feel the deterioration of the texture, the buckwheat flour according to the present embodiment is used for cooking noodles in buckwheat noodles. In order to prevent buckwheat aging, a part of the contained starch is pregelatinized by heat treatment.

With such a configuration, it is possible to prepare boiled soba noodles and cooked noodle soba noodles that can maintain the texture at the time of boiling as much as possible even when a relatively long time has passed after the heat treatment with water. Buckwheat flour can be provided.

By the way, the gelatinization (gelatinization) of starch contained in buckwheat flour causes a phenomenon such as loss of elasticity and increased stickiness from the texture when eating buckwheat, so it was placed in the store for a long time. It was thought that it would not contribute at all as a technology for improving the texture of buckwheat for daily foods that would remain the same.

Surprisingly, however, after many years of research, pregelatinizing the starch contained in buckwheat flour does not necessarily cause problems such as loss of stiffness and increased stickiness. Rather, it takes a long time after boiling. We have found that it will be possible to produce buckwheat that can be eaten deliciously even after a lapse of time.

The degree of gelatinization of starch is not particularly limited, but can be, for example, 3 to 80%. If it is less than 3%, the anti-aging effect is less likely to occur, while if it exceeds 80%, the frequency of loss of elasticity and increase in stickiness increases as described above.

The buckwheat flour may be a mixture of heated Sarashina flour, unheated peeled whole-thickness flour, and unheated cuticle flour containing the cuticle portion of the peeled fruit as a main component.

The buckwheat used for the heated Sarashina flour in the present embodiment is not particularly limited, and is obtained by grinding the low-protein portion of the peeled fruit. As an example of the heated Sarashina flour, for example, a powder obtained by grinding a strip that has been heat-treated in advance to obtain a powder having a low protein portion, or a so-called Sarashina powder that has been subjected to a predetermined heat treatment is used. Can be done.

The particle size of the heated Sarashina powder is not particularly limited, but if it is dared to exemplify it, it is fine enough to pass through a sieve with an opening of 200 μm, and in addition, the average particle size is about 100 to 120 μm. It may be used as powder. With such a particle size, a better texture can be produced even after a long time has passed since boiling. In particular, by adjusting the particle size of each of the unheated peeled full-thickness flour and the unheated cuticle flour, which will be described later, the flavor is further enhanced in combination with the unheated peeled whole-thickness flour and the unheated cuticle flour. It is also possible to prepare buckwheat flour.

As a method of heat treatment performed in producing heated steamed powder, for example, a method of adding water to low-protein powder before heating to form a paste and then applying it to a drum dryer, high-pressure treatment with an extruder, peeling fruit, etc. Has been preheated by steaming it with steam at about 100 tens of degrees Celsius, exposing it to superheated steam at a higher temperature (for example, about 250 to 350 ° C), heating it in a water bath, or irradiating it with microwaves. There is a method of preparing the peeled fruit.

The treatment temperature and time can be appropriately changed according to the heating method, the amount of treatment, and the properties of the buckwheat flour used, but in any of the heat treatments, all the starches in the buckwheat flour according to the present embodiment are pregelatinized. It is important to keep it within 3-80%, rather than heating it to.

The above-mentioned method of adding water to low-protein powder before heating to form a paste and then applying it to a drum dryer is relatively easy to treat, and as a means for uniformly heat-treating to obtain a uniform superheated low-protein powder. It is one of the useful methods.

In the case of this method, 0.3 parts by weight of water is added to 1 part by weight of unheated low protein powder and kneaded to prepare a low protein powder paste, and the same low protein powder paste is applied to a heating plate from 110 to 110. The powder obtained by heating at a temperature of 160 ° C. for about 5 to 20 seconds to a degree of pregelatinization of 20 to 70%, peeling the dried product from the heating plate and crushing the powder is used as heated Sarashina powder. It is possible to get it.

Here, if the temperature of the heating plate is lower than 110 ° C., it takes a long time to keep the temperature within the above-mentioned degree of pregelatinization, which is not preferable. Further, if the temperature exceeds 160 ° C, the original flavor of buckwheat is impaired due to the roasting odor adhering to the heated Sarashina flour, which is not preferable. By drying the low-protein powder paste at a temperature of 110 to 160 ° C., it is possible to produce a flavorful heated Sarashina powder while efficiently reaching a predetermined degree of pregelatinization.

Then, by peeling the dried product of the applied low protein powder paste from the heating plate and pulverizing it, heated Sarashina powder can be obtained.

In the above, a drum dryer is exemplified as a specific heat treatment device, but the present invention is not limited to this, and a drying device capable of drying the low protein powder paste applied to the heating plate under normal pressure. If so, it goes without saying that it can be adopted regardless of whether it is a continuous type or a batch type.

The unheated peeled full-thickness flour is a flour obtained by grinding unheated peeled fruit. Although it is common with the non-heated cuticle powder described later, the term "non-heated" means that the above-mentioned heat treatment has not been performed, that is, the intentional pregelatinization treatment has not been performed. The heating performed to dry the harvested gen soba and peeled fruits and the heating due to friction during crushing are excluded. The particle size of the unheated peeled full-thickness powder is not particularly limited, but for example, it is fine enough to pass through a sieve with a mesh size of 200 μm, and in addition, a powder having an average particle size of about 20 to 50 μm. It may be a powder that is relatively finely ground with respect to the heated Sarashina powder.

The unheated cuticle powder is a powder whose main component is the cuticle portion of the peeled fruit. The particle size of this unheated cuticle powder is also not limited. It may be finely ground relative to the powder.

Then, the buckwheat flour according to the present embodiment can be obtained by mixing the above-mentioned heated Sarashina flour, unheated peeled whole-thickness flour, and non-heated cuticle flour. The blending ratio at this time can be appropriately adjusted according to the desired texture and the desired degree of anti-aging effect. For example, 3 to 6 weights of heated buckwheat flour per 10 parts by weight of prepared buckwheat flour. By blending buckwheat flour in 3 to 5 parts by weight and unheated cuticle flour in 0.5 to 2 parts by weight, a good texture is maintained even after a long time has passed since boiling. It can be buckwheat flour, which is a possible raw material for buckwheat.

The buckwheat flour according to the present embodiment does not interfere with the production of 100% buckwheat using only the buckwheat flour according to the present embodiment when making buckwheat noodles, but further raw materials are added. It is also possible to use it. As such a raw material, for example, general buckwheat flour (hereinafter, also referred to as ordinary buckwheat flour), gluten, modified starch and the like can be used.

Ordinary buckwheat flour and gluten (wheat protein) are not particularly limited, but modified starch preferably derived from tapioca.

In this way, by kneading buckwheat flour, ordinary buckwheat flour, powdered gluten, starch, and water according to the present embodiment while adding water, it can also be used as a dough for producing raw noodle soba or dried noodle soba. can.

In particular, in light of the fact that pregelatinization of buckwheat-derived starch contained in buckwheat flour may cause problems such as loss of elasticity and increase in stickiness, buckwheat according to the present embodiment to which pregelatinization has been applied. It can be said that the use of flour to prevent aging, in other words, to improve the texture, is extremely novel.

The present embodiment also provides a method for producing buckwheat flour, which is obtained by crushing heated peeled fruit and using the obtained full-thickness flour as buckwheat flour.

The heating of the peeled fruit is particularly limited as long as the starch in the peeled fruit can be subjected to a predetermined ratio, for example, a degree of pregelatinization of 3 to 80%, and the heating method does not heat-denaturate the protein as much as possible. However, as described above, it can be carried out by at least one of an extruder, superheated steam, contact with steam, water bath, and microwave irradiation.

Hereinafter, the buckwheat flour and the method for producing buckwheat flour according to the present embodiment will be described in more detail with reference to production examples and test results.

[1. Production of buckwheat flour according to this embodiment]
(1-1. Manufacture of buckwheat flour by the drum dryer method)
Buckwheat flour according to this embodiment was produced. First, the heated Sarashina flour is the first flour (Sarashina flour) that is made by crushing the peeled fruit of buckwheat (variety: Mankan) produced in China using an electric millstone mill and using it on a sieve with an opening of 200 μm. Obtained (unheated Sarashina flour).

Next, 0.3 parts by weight of water is added to 1 part by weight of unheated Sarashina powder and kneaded to prepare a non-heated Sarashina powder paste (paste preparation step), and the same unheated Sarashina powder paste is drum-dried. Apply to the surface of the heating drum and heat at a temperature of 110 to 160 ° C for about 5 to 20 seconds to dry while achieving a degree of pregelatinization of 20 to 80% by weight (drying step), and peel the dried product from the surface of the heating drum. It was crushed and subjected to a sieve having an opening of 200 μm to obtain heated Sarashina paste (heated Sarashina powder preparation step). The obtained heated Sarashina powder was measured by using a laser diffraction type particle size distribution measuring device (MASTERSIZER2000) manufactured by Malvern, and the average particle size was 100 to 120 μm.

For the unheated peeled full-thickness powder, the peeled buckwheat (variety: Mankan) from China is crushed using an impact type fine pulverizer, and the powder obtained by subjecting to a sieve with an opening of 200 μm is unheated. It was made into a whole-thickness flour (non-heated peeled full-thickness flour preparation step). When the obtained unheated peeled whole-thickness powder was subjected to a laser diffraction type particle size distribution measuring device and measured, the average particle size was 20 to 50 μm.

For the unheated cuticle powder, the powder mainly composed of the outer layer of buckwheat seeds was crushed using an impact type fine pulverizer, and the powder obtained by subjecting to a sieve having an opening of 200 μm was used as unheated cuticle powder (non-heated cuticle powder). Cuticle flour preparation process). When the obtained unheated cuticle powder was measured by using a laser diffraction type particle size distribution measuring device, the average particle size was 20 to 50 μm.

Next, the above-mentioned heated Sarashina flour, unheated peeled whole-thickness flour, and unheated cuticle flour were powder-mixed at a weight ratio of 5: 4: 1, and the obtained mixed powder was according to the present embodiment. Buckwheat flour A1.

(1-2. Production of buckwheat flour by superheated steam method 1)
After adding water equivalent to 3% of the weight of the peeled buckwheat from China (variety: Mankan), it is exposed to superheated steam at about 300 to 400 ° C for about 1 second to heat the peeled fruit. Was done.

Next, the obtained heat-treated peeled fruit was crushed using an electric millstone mill to obtain the first flour (Sarashina flour) used on a sieve with an opening of 200 μm to obtain heated Sarashina flour. ..

Next, the obtained heated Sarashina flour and the unheated peeled whole-thickness flour and the unheated cuticle flour obtained by the above-mentioned (1-1. Production of buckwheat flour by the drum dryer method) were mixed 5: 4: The powder was mixed in a weight ratio of 1 and the obtained mixed powder was used as buckwheat flour A2 according to the present embodiment.

(1-3. Production of buckwheat flour by superheated steam method 2)
After adding water equivalent to 3% of the weight of the peeled buckwheat from China (variety: Mankan), it is exposed to superheated steam at about 200 to 300 ° C for about 1 second to heat the peeled fruit. Was done.

Next, the obtained heat-treated peeled fruit was crushed using an electric millstone mill, and after sieving, all of the obtained flour (full-thickness flour) was used as buckwheat flour A3 according to the present embodiment.

(1-4. Production of buckwheat flour by hot water bath method)
After adding water equivalent to 3% of the weight of the peeled buckwheat from China (variety: Mankan), spread it thinly in a bag with a zipper and store it in a water bath adjusted to 70 ° C. The peeled fruit was heat-treated by immersing the whole sealed bag for 2 hours.

Next, the obtained heat-treated peeled fruit was crushed using an electric millstone mill, and after sieving, all of the obtained flour (full-thickness flour) was used as buckwheat flour A4 according to the present embodiment.

(1-5. Production of buckwheat flour by microwave method)
After adding water equivalent to 3% of the weight of the peeled buckwheat from China (variety: Mankan), put it in a predetermined container and put it in a 1500 W commercial microwave oven for 90 seconds. Heat treatment was performed.

Next, the obtained heat-treated peeled fruit was crushed using an electric millstone mill, and after sieving, all of the obtained flour (full-thickness flour) was used as buckwheat flour A5 according to the present embodiment.

[2. Evaluation of aging (1)]
Next, the buckwheat flours A1 to A5 according to the present embodiment were used to actually make noodles and evaluate the aging state after cooking.

Specifically, 10 parts by weight of buckwheat flour A1 to A5 according to the present embodiment, 50 parts by weight of ordinary buckwheat flour, 10 parts by weight of gluten, 30 parts by weight of processed starch, and 38 parts by weight of buckwheat flour. It was mixed with water and thoroughly kneaded with a Sodick vacuum mixer (VM-5 type) to obtain buckwheat dough.

Next, the obtained soba dough is applied to NOODLE MACHINE manufactured by Otake Noodle Machinery Co., Ltd., and the noodle band is formed and cut (the cutting blade uses a 16-count square blade, and the noodle thickness is 1.10 mm) to make raw noodle soba. Obtained.

Next, put 100 g of raw noodle soba into a sufficient amount of boiling water, pull it up after 90 seconds, drain it, cool it while washing it with water, spray it with a loosening agent, and put it in a plastic container for over-the-counter sales with a lid. Contained and produced cooked buckwheat noodles. After production, the cooked buckwheat noodles for daily delivery were stored in a cold storage at 10 ° C for 24 hours, and then subjected to sensory evaluation.

The evaluation was made by boiling raw noodle buckwheat noodles made by replacing buckwheat flour with ordinary buckwheat flour without using buckwheat flour according to this embodiment, and using the one that has passed 24 hours as control Y, 5 people who have sufficient experience in making noodles. Regarding the state of aging of the panelists, the control Y was evaluated as 3 (normal) on a scale of 1 (bad) to 5 (good), and the average value of the total points of each panelist was calculated. The results are shown in Table 1.

As shown in Table 1, all the buckwheat noodles to which buckwheat flour A1 to A5 according to the present embodiment maintained an extremely high evaluation of 4.5 points or more even after 24 hours had passed, and the aging was steady. It was shown that it is possible to prepare cooked noodle soba with a good texture even when a relatively long time has passed after the hydrothermal treatment.

[3. Evaluation of aging (2)]
Next, based on buckwheat flour A1 which is a powder mixture of heated Sarashina flour, unheated peeled whole layer flour, and unheated cuticle flour at a weight ratio of 5: 4: 1, the amount of each flour is adjusted. We evaluated the aging state of the noodles after cooking when they were wrong.

The evaluation is [2. According to the noodle-making method performed in the evaluation of aging (1)], the noodles prepared by using the six types of buckwheat flour B1 to B6 according to the present embodiment and the comparative buckwheat flour Z1 to Z6 were used. I went to the noodles prepared in the above. Table 2 shows the evaluation results and the prescription contents of each buckwheat flour.

As can be seen from Table 2, the noodles prepared using the comparative buckwheat flours Z1 to Z6 were all rated lower than 4 points. On the other hand, the noodles prepared using the six types of buckwheat flour B1 to B6 according to the present embodiment have all been evaluated to exceed 4 points, and the case where a relatively long time has passed after the water heat treatment. Even if there was, it was shown that it is buckwheat flour that can prepare cooked noodle soba with a good texture.

As described above, according to the buckwheat flour according to the present embodiment, in order to prevent the aging of cooked noodles in buckwheat noodles, a part of the contained starch was pregelatinized by heat treatment, so that comparison was made after water heat treatment. It is possible to provide boiled soba that can maintain the texture at the time of boiling as much as possible even after a long period of time, and buckwheat flour that can prepare cooked noodle soba.

Finally, the description of each embodiment described above is an example of the present invention, and the present invention is not limited to the above-described embodiment. Therefore, it goes without saying that various changes can be made according to the design and the like as long as the technical idea of the present invention is not deviated from the above-described embodiments.

Claims (5)

In buckwheat flour, which is made by pregelatinizing a part of the starch contained in boiled buckwheat noodles and cooked noodles soba by heat treatment to prevent aging.
Buckwheat flour made by blending heated Sarashina flour, unheated peeled full-thickness flour, and unheated cuticle flour whose main component is the cuticle of peeled fruit. The buckwheat flour according to claim 1, wherein the degree of pregelatinization is 3 to 80%. A method for producing buckwheat flour by mixing heated Sarashina flour, unheated whole-thickness peel flour, and unheated cuticle flour whose main component is the cuticle of peeled fruit. For the heated buckwheat flour, water is added to the unheated buckwheat flour and kneaded to prepare a buckwheat flour paste, and the buckwheat flour paste is applied to a heating plate at a temperature of 110 to 160 ° C. The method for producing buckwheat flour according to claim 3 , wherein the powder is obtained by heating and drying while maintaining a degree of pregelatinization of 20 to 70%, peeling the dried product from the heating plate and pulverizing the powder. The heated Sarashina flour is obtained by crushing the Sarashina flour that has passed through an extruder and / or the peeled fruit that has been brought into contact with superheated steam, and / or the Sarashina flour obtained by crushing the peeled fruit that has been boiled or irradiated with microwaves. The method for producing buckwheat flour according to claim 3 , wherein the flour is Sarashina flour obtained in the above process.