JPH0716370B2 - Anti-fading agent for tea buckwheat - Google Patents

Description

TECHNICAL FIELD The present invention relates to prevention of discoloration of tea buckwheat, and more specifically,
It is a technique widely used in the noodle making industry regarding a preparation used for preventing discoloration of matcha added during the production of tea buckwheat and an auxiliary yellow-green pigment.

"Conventional technology and problems" Traditionally, it was common to go to Japanese buckwheat stores to eat freshly made tea, but in recent years, tea buckwheat has become easier to use even at food chain stores such as family restaurants and taverns. It has become edible and is now being distributed in large quantities in the form of raw or semi-raw, boiled noodles and boiled frozen noodles. Further, even in supermarkets, tea buckwheat mixed with ordinary buckwheat is often displayed on display shelves in a raw or half-life state. On the other hand, demand for tea buckwheat in dry noodles is mostly at souvenir shops.

However, raw or semi-raw tea buckwheat has a fast fading of its coloring ingredients, matcha and pigments, and it may fade or discolor the buckwheat itself in the time before it is put on the store after manufacturing, so it looks like it looks. It is happening that the product value is impaired. Further, in dry noodle tea buckwheat, fading occurs during the drying process during production.

Since the cause of fading of tea buckwheat is mainly due to heat, light or oxygen, conventionally, raw and semi-raw noodles are kept cold by using an oxygen scavenger and dry noodles and an oxygen scavenger are used to prevent fading. is doing. However, cold insulation and the use of oxygen scavengers were not satisfactory in terms of preventing fading of tea buckwheat.

An object of the present invention is to prevent discoloration of tea buckwheat using an edible preparation, regardless of whether it is kept cool or an oxygen absorber is used.

“Means for Solving Problems” The present inventors have long focused on koji acid as an edible preparation. Koji acid is produced by a microorganism having the ability to produce koji acid used in the production of fermented foods such as miso and soy sauce. This koji acid has the ability to prevent the deterioration of food, and the technology of applying this to noodles to prevent the deterioration is already known (Japanese Patent Laid-Open No. 51-86153), however, koji acid is Even if the deterioration can be prevented, the effect of preventing discoloration of colored foods, especially tea buckwheat, cannot be expected by itself.

As a result of intensive studies, the present inventors have found that discoloration of tea buckwheat can be prevented by adding another edible preparation to koji acid, and completed the present invention.

The edible preparation other than koji acid is sodium L-ascorbate and sodium hydrogen carbonate. By using a preparation obtained by mixing these two kinds with koji acid, discoloration of buckwheat can be prevented.

That is, the anti-fading agent for tea buckwheat according to the present invention, koji acid,
It is characterized by containing sodium L-ascorbate and sodium hydrogen carbonate as components.

The above mixed preparation is made into an aqueous solution and used at the time of making noodles for tea buckwheat. As a mode of use, a substance having a predetermined concentration is dissolved in kneading water in advance, dissolved in sprinkling water, dissolved in rough water, or sprayed on an object. When the tea buckwheat treated in this way is stored at room temperature or at a test temperature for a certain period of time, compared to the fact that the tea buckwheat without the mixed preparation undergoes fading on the first day of storage, The effect of not fading was obtained.

"Examples of the Invention" Hereinafter, the present invention will be specifically described with reference to some examples, but the present invention is not limited thereto.

(Example 1) Buckwheat flour was purchased from a flour milling company. A white buckwheat flour, usually called Ichiban flour, was used to mix wheat flour (medium strength flour) and matcha tea to make a tea buckwheat. The blending ratio was 30 parts of buckwheat flour, 70 parts of wheat flour, 1.5 parts of matcha, and 35 parts of noodle making water, and the noodles were made with a household noodle making machine (manufactured by Sanyo Denki Co., Ltd.). Noodle making water was water in the control section, and solution 1 in which 0.1 g of koji acid was dissolved in test section 1,
In test section 2, a mixed solution 2 in which 0.1 g of koji acid and 0.3 g of L-ascorbic acid were dissolved, and in test section 3, 0.1 g of koji acid, 0.3 g of L-ascorbic acid and 0.4 g of sodium hydrogen carbonate. Inventive solution 3 was used to obtain tea buckwheat. These were placed in trays, wrapped and wrapped, and observed while being stored at 10 ° C. The results are shown in Table 1.
Only Test 3 using No. 3 did not fade even on the third day. The symbols in the table are evaluated according to the following criteria.

-: No fading ±: Some fading is observed +: Significant fading is observed Table 1 Day 1 Day 2 Day 3 Control ± ± + Test area 1 ± + + Test area 2- ± + Test area 3 --- (Example 2) In making tea buckwheat in the same manner as in Example 1, as a sprinkling water, the control section was water, and the test section 4 was a book containing 0.1 g of koji acid, 0.3 g of L-ascorbic acid Na and 0.4 g of hydrogen carbonate. Invention solution 4,
Test section 5 is a mixed solution 5 of 0.1 g of koji acid, 0.3 g of L-ascorbic acid Na and 0.3 g of hydrogen phosphate Na, and test section 6 is 0.1 g of koji acid.
And a mixed solution 6 of 0.3 g of L-ascorbic acid Na and 0.2 g of potassium carbonate were used. Each lysate in the test sample was kept constant at PH8. The storage method, the temperature, and the reference evaluation of the test results are the same as in Example 1. As shown in Table 2, the results show that only the test section 4 using the solution 4 of the present invention,
It can be seen that the brown buckwheat is not faded even on the third day.

Table 2 1st day 2nd day 3rd day Control group ± ++ Test section 4 − − − Test section 5 + + + Test section 6 ± ± + (Example 3) Buckwheat flour with the same composition as in Example 1 , Wheat flour, and green tea are mixed, and the control group uses water as sprinkling water, and the test sections 7 to 10 dissolve 0.1 to 1.0% by weight of the preparation having the mixing ratio shown in Table 3 in the finishing weight of the tea buckwheat. Then I got some buckwheat. This formulation was prepared based on the effects shown in the above-mentioned Examples. The weight of the preparation in each test section is based on the finish of buckwheat. In addition, how to save,
Evaluation of the temperature conditions and the observation results is in accordance with Example 1. The results show that, as shown in Table 4, it is preferable that the weight of the preparation with respect to the finished product is 0.6 to 1.0%.

Table 3 (Mixing ratio of formulation) Koji acid 13.8% L-Ascorbic acid Na 46.2% Na bicarbonate 40.0% (Example 4) As a sprinkling water, the control plot was water, and the test plot was formulated so as to be 0.6% by weight based on the finished weight of tea buckwheat (see Table 3).
The tea buckwheat obtained by the same production method as in Example 3 was divided into two, half was made into dry noodles by using a dryer and a humidifier, and the other half was made into boiled frozen noodles. The test plots and test plots were stored and observed. Evaluation of the observation result is based on Example 1. Dry noodle test zone 11, boiled frozen noodle test zone 12
Then, it can be seen that neither faded.

Table 5 (Dried noodles) Immediately after drying, stored at room temperature for 1 day and 2 days Control group ± ++ Test group 11 − − − Table 6 (boiled frozen noodles) Immediately after boiled and thawed 1 month after freezing Control group ± + Test group 12 − − (Example 5) Buckwheat flour, wheat flour, and green tea were mixed at the same blending ratio as in Example 1, and tea buckwheat was trial-produced using water in both the control section and the test section. The finished tea buckwheat is divided into two parts, one for dry noodles and one for raw noodles. For dry noodles, after washing with water in the control group and with the 2% solution of the preparation of Example 3 in the test group, the dried noodles are dried and dried. And, for raw noodles, water in the control area,
In the test section, each of the above-mentioned formulation solutions was sprayed, and raw noodles were directly stored at 10 ° C. or lower and observed. Evaluation of the observation result is based on Example 1. The results are shown in Tables 7 and 8.
As shown in the table.

Table 7 (Dried noodles) Immediately after drying, room temperature 1 day 2 days Control group ± ++ Test section 13 --- Table 8 (raw noodles) Storage at 10 ° C 1 day 2 days 3 days Control group ± ++ Control area 14 − − ± (Example 6) A natural pigment for matcha or / and tea buckwheat (Taisho Co., Ltd., TS was added to the blend of Example 1 containing 30 parts of buckwheat flour, 70 parts of wheat flour and 35 parts of noodle making water. Green.M-2) was added to produce a tea buckwheat. In the test section, the formulation of Example 3 was added so as to be 0.6% by weight based on the finished weight of tea buckwheat. The amounts of green tea and pigment added are shown in Table 9, and the observation results are shown in Table 10. Evaluation of the observation result is based on Example 1. It can be seen that in the test plots using the preparation, none of them faded even after 3 days of storage.

Table 9 Matcha natural pigment Control group 1.5g −− Control group 15 1.5g −− Control group 16 0.7g 0.2g Control group 17 −− 0.4g Table 10 Storage at 10 ° C 1 day 2 days 3 days Control group ± ++ Control group 15 --- Control group 16 --- Control group 17 --- "Effect of the invention" As described above, the present invention containing koji acid, sodium L-ascorbate and sodium hydrogen carbonate as components is possible. By using the food preparation for tea buckwheat, it was possible to prevent discoloration of tea buckwheat with the passage of time.

Claims (1)

[Claims] 1. An anti-fading agent for tea buckwheat containing malt acid, sodium L-ascorbate and sodium hydrogen carbonate as components.