JPS5948968B2 - Method for producing pregelatinized buckwheat grains - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing pregelatinized buckwheat grains, and its purpose is to produce pregelatinized buckwheat grains that are excellent in instant preparation.

Buckwheat is usually milled into flour after removing the skin, and is primarily used for making buckwheat noodles, but it is also possible to steam the grains (hereinafter referred to as buckwheat grains) with the skin removed and eat them as is. being done.

The method for producing buckwheat grains is as follows: - Soak buckwheat grains with pericarp in water, then steam, and then dry until a gap forms between the pericarp and the endosperm, then crush only the pericarp; Methods for obtaining granular endosperm include: (2) Applying physical force to buckwheat grains with pericarp to cause cracks in the pericarp and separating the endosperm and pericarp to obtain granular endosperm.

On the other hand, in many food fields, instant cooking is required, and gelatinized buckwheat grains that can be eaten after a short steaming time are also desired.

In the buckwheat grains produced by the manufacturing method (2) above, the endosperm part atrophies during drying during the manufacturing process, so it takes a long time to restore the grains during cooking, and the flavor is often impaired.

In addition, when producing gelatinized buckwheat grains using the buckwheat grains obtained by the method ① above, the buckwheat grains are steamed and then dried to produce gelatinized buckwheat grains, which also have endosperm during drying. It has the same drawbacks as above because the parts of the body atrophy.

In addition, buckwheat grains from which only the skin has been removed are very strong food, and if they are steamed and eaten as they are, they taste bitter and astringent, and there has been a desire for a method to remove this taste.

The present inventors conducted research to eliminate the above-mentioned drawbacks, and as a result, the buckwheat grains from which the pericarp was removed were treated with alum, then washed with water, and then subjected to, for example, a pressure treatment to create cracks on the surface of the gelatinized buckwheat grains. It has been found that gelatinized buckwheat grains that are instant and excellent in flavor can be obtained by drying the grains after forming the grains.

The buckwheat grains used in the present invention are those that have been dehulled by a conventional method.

The alum may be alum commonly used in foods, or may be roasted alum.

Alum treatment is generally carried out by immersing buckwheat grains in a solution in a solvent.

Water is suitable as the solvent used in this alum treatment.

Next, to describe the method of the present invention in more detail, first, buckwheat grains are immersed in alum treatment.

The concentration of the alum solution at this time is preferably 0.1 to 0.5%, and the immersion time is preferably 30 to 180 minutes.

At this time, if the concentration of the alum solution is too low or the immersion time is too short, removal of scum will be insufficient, and if the concentration is too high, it will warp and lose flavor.

Next, the buckwheat grains are washed with water to remove the scum and alum solution attached to the surrounding area.

In the alum solution immersion step, when water is used as a solvent, the buckwheat grains can be cooked in water at the same time.

When soaked under the above conditions, the moisture content of buckwheat grains after soaking is
The content is adjusted to 40-50% by weight.

After soaking, the buckwheat grains are then gelatinized.

The gelatinization of buckwheat grains is carried out by methods such as steaming, steaming, and cooking.

The steaming method, which is one means of gelatinization, may be one using ordinary heated steam, and the conditions are as follows:
This is carried out at 130°C for 5-20 minutes.

At this time, if the temperature is too high or the steaming time is too long, the buckwheat grains will become sticky, making it difficult to perform subsequent processing operations to create cracks on the surface of the buckwheat grains.

As a method for creating cracks on the surface of buckwheat grains, for example, pressing is preferred, but the method is not limited to this method.

The moisture content of gelatinized buckwheat grains after steaming is approximately 45 to 48%.

It is preferable to dry the surface of the gelatinized buckwheat grains obtained in this way before creating cracks on the surface of the buckwheat grains, since this can prevent adhesion between particles or adhesion to the pressing medium.

Next, the gelatinized buckwheat grains are subjected to a pressing process.

Any method can be used to create cracks on the surface of the pregelatinized buckwheat grains, as long as it can produce cracks on the surface of the pregelatinized buckwheat grains.Specific methods include, for example, pressing with a pair of rolls, or pressing between iron plates. Examples include pressing or pressing with a crusher, but among these, pressing with a roll is efficient and preferable.

Further, when the pressing treatment is performed using rolls, it is preferable that the speed ratio of the pair of rolls is about 1:1.1 rather than 1:1.

In addition, as mentioned above, the conditions for performing these pressing treatments are as long as cracks occur on the surface of the gelatinized buckwheat grains.
It is important to apply light pressure.

If strong pressure is applied at this time, there is a risk that the gelatinized buckwheat grains may be compressed into flakes, or may break if the moisture content is low.

As a pressing treatment that satisfies these conditions, for example, when a pair of rolls are used, the diameter is 300 to 600 mm.
It is preferable to carry out under the condition that the roll gap is 1 to 2 mm.

Next, the gelatinized buckwheat grains after the pressing treatment are dried.

Drying may be carried out using a device commonly used for drying, and is not particularly limited, but hot air drying and high frequency drying are particularly preferred.

The temperature and conditions are preferably 60 to 80°C, and the treatment time is preferably 60 to 120 minutes.

As a result of this drying process, the obtained pregelatinized buckwheat grains shrink at the crack surfaces, so the cracks open, and the shape of the buckwheat grains as a whole is maintained, giving the appearance of a large specific gravity.

Furthermore, when the gelatinized buckwheat grains obtained by the method of the present invention are restored,
Water is absorbed from the crack surface, so it takes a short time (2 to 5 minutes)
Because it has been reconstituted and removed, it has no bitterness and has excellent flavor and texture.

EXAMPLES Next, Examples are given to specifically explain the method of the present invention, but the present invention is not limited to the following Examples.

Example 1 2 kg of buckwheat grains were soaked in a 0.5% alum aqueous solution,
The mixture was left for 1 hour with occasional stirring.

Thereafter, the alum aqueous solution was removed and the raw buckwheat grains were washed with water.

Next, drained raw buckwheat grains (moisture 14.5% by weight)
was steamed in a steamer at 110℃ for 10 minutes to a temperature of 2.63k.
g of gelatinized buckwheat grains were obtained.

Place the gelatinized buckwheat grains on a vibrating conveyor, l m
After drying the surface with air for 7 seconds, the diameter is 360mm,
Rotation speed 47: 50rpm, roll gap 1.5m
Press using a roll of m.

The pressed pregelatinized buckwheat grains thus obtained were dried in a fluidized bed dryer at 80°C for 60 minutes to dry pregelatinized buckwheat rice.
Obtained 82 kg.

This dry pregelatinized buckwheat rice has a high apparent specific gravity, and when it was heated in boiling water for 5 minutes, drained, and eaten with buckwheat soup, it had excellent texture and flavor, with no bitterness. Ta.

Example 2 2 kg of buckwheat grains were immersed in a 0.1% aqueous solution of roasted alum, left for 2 hours, and then washed under running water to obtain raw buckwheat grains with a water content of 45.3% by weight.

This product was steamed in a steamer at 100°C for 20 minutes.

The moisture content of the gelatinized buckwheat grains was 46.2% by weight.

Next, place an iron plate on the bottom plate of the hand presser for oil extraction, arrange the gelatinized buckwheat grains so that they do not become heavy, and leave them to cool. After setting the gap between the bottom plate and the press shaft to 1 mm, pressurize the buckwheat grains. It caused a crack in the.

The buckwheat grains are irradiated for 1 minute in a microwave oven with an output power of IKW for preliminary drying, and then further dried in a hot air dryer at 80°C for 30 minutes, resulting in gelatinized buckwheat that retains the shape of the buckwheat grains and has no scum. I got rice.

Mix 100g each of this buckwheat and gelatinized rice, and
When 0 cc of water was added and boiled for 3 minutes, flavorful buckwheat porridge without bitterness was obtained.

Claims (1)

[Claims] 1. A method for removing the bitter and astringent taste of buckwheat grains, which comprises treating the buckwheat grains with alum. 2. A method for producing gelatinized buckwheat grains, which comprises treating buckwheat grains with alum, washing with water, gelatinizing the buckwheat grains, and then creating cracks on the surface of the buckwheat grains.