JP2008271811A - Method for producing tartary buckwheat fine flour - Google Patents
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本発明は、アルファ化されたダッタンソバ微粉末の製造方法、かかる製造方法により得られたアルファ化されたダッタンソバ微粉末、及びアルファ化されたダッタンソバ微粉末を用いた飲食品の製造方法に関する。 The present invention relates to a method for producing a pregelatinized tartary buckwheat fine powder, a pregelatinized tartary buckwheat fine powder obtained by such a production method, and a method for producing a food or drink using the pregelatinized tartary buckwheat fine powder.
本出願人は、先に、ダッタンソバの実を原料に用いたダッタンソバ茶（苦そば茶）を提案している（特許文献１参照）。このダッタンソバ茶は、普通の煎茶と同じように熱湯で煮出して飲むことができるようにしたもので、その製造にあたっては、ダッタンソバの穀粒を水に浸漬して穀粒の中心部まで水を浸透させた後、飽和水蒸気で蒸し、更に過熱蒸気により完全にアルファ化された穀粒を乾燥して殻を取り除いた後、ダッタンソバの実を平均粒径０．５〜３．０ｍｍに粉砕し、この粉砕物を、温度１８０〜２００℃、２．１分間ほど焙煎処理している。かかるダッタンソバ茶は、ダッタンソバ特有の味及び香りを有する、まろやかで飲みやすい茶飲料として既に市販されている他、ふりかけ等の材料にも使われるようになっている。ダッタンソバは、タンパク質、ビタミン、ミネラル等の栄養素を豊富に含み、特に血圧降下に有効とされるルチンも多量に含んでいることから、健康飲料としてもきわめて有用である。その他、本出願人は、ルチン含有量の減少を抑制するために、ダッタンソバ穀粒に水蒸気を用いた湿熱処理を施し、ソバ子実中に含まれているルチン分解酵素を実質的に失活せしめた後、前記ソバ子実を平均粒径８０〜１５０μｍに製粉するダッタンソバ粉の製造方法についても提案している（特許文献２参照）。 The present applicant has previously proposed tartary buckwheat tea (bitter buckwheat tea) using tartary buckwheat fruit as a raw material (see Patent Document 1). This tartary buckwheat tea can be boiled in hot water just like ordinary sencha and can be drunk. In its production, the tartary buckwheat grain is immersed in water and penetrated to the center of the grain. After steaming with saturated steam, drying the grain completely pregelatinized with superheated steam and removing the shell, the tartary buckwheat berries are crushed to an average particle size of 0.5 to 3.0 mm. The pulverized product is roasted at a temperature of 180 to 200 ° C. for 2.1 minutes. Such tartary buckwheat tea is already marketed as a mellow and easy-to-drink tea beverage having a taste and aroma peculiar to tartary buckwheat, and is also used in materials such as sprinkles. Tartary buckwheat is very useful as a health drink because it contains abundant nutrients such as protein, vitamins and minerals, and also contains a large amount of rutin, which is particularly effective for lowering blood pressure. In addition, in order to suppress the decrease in the rutin content, the present applicant performed wet heat treatment using water vapor on the tartary buckwheat grain to substantially deactivate the rutin-degrading enzyme contained in the buckwheat grain. After that, a method for producing tartary buckwheat flour in which the buckwheat grains are milled to an average particle size of 80 to 150 μm has also been proposed (see Patent Document 2).
また、ダッタンソバ茶に関しては、ダッタンソバに含まれる栄養素をより効率よく摂取するため、若しくは使用方法の幅をもたせるために、ダッタンソバ粉を造粒して焙煎を行う方法（特許文献３参照）や、ダッタンソバの穀粒にソバの葉抽出液を浸透させる方法（特許文献４参照）や、ダッタンソバ茶を抽出した後にその残渣を酵素分解してスプレードライにより粉末化する方法（特許文献５参照）等が提案されている。さらに、ダッタンソバではないが、日本ソバ焙煎物の粉を、「そば香料粉」としてソバ米を炊飯し、これを乾燥させて糒とし、この糒を焙煎して製粉する方法（特許文献６参照）等も提案されている。 In addition, regarding tartary buckwheat tea, in order to ingest nutrients contained in tartary buckwheat more efficiently or to give a range of usage, a method of granulating tartary buckwheat flour and roasting (see Patent Document 3), A method of infiltrating the buckwheat leaf extract into the grain of tartary buckwheat (see Patent Document 4), a method of extracting the tartary buckwheat tea and then decomposing the residue into powder by spray drying (see Patent Document 5), etc. Proposed. Furthermore, although it is not tartary buckwheat, Japanese buckwheat roasted flour is cooked with buckwheat rice as “buckwheat fragrance powder”, dried to make rice cake, and this rice cake is roasted and milled (Patent Document 6). Etc.) are also proposed.
上記特許文献１におけるダッタンソバの実を原料に用いたダッタンソバ茶は、タンパク質、ビタミン、ミネラル等の栄養素を豊富に含み、また血圧降下に有効とされるルチンも多量に含んでいるが、抽出後にいわゆる茶殻が生じるため、その栄養素が必ずしも有効に摂取できるという状態にあるわけではない。また、ダッタンソバ茶をそのまま摂取しようとする際には、ダッタンソバが有する栄養素は有効に摂取できるものの、焙煎されているために非常に硬く食べにくく、ソバ、菓子等の食材に使用するのは非常に困難であった。さらに、特許文献３で提案されているダッタンソバ粉を焙煎する方法は、焙煎の調整が難しく焦げが出やすく、ルチン分解酵素の失活処理がされていないため、ルチンがケルセチンへと分解され、苦味を感じるようになるという問題がある。また、特許文献５で提案されている方法では、酵素分解やスプレードライといった手法を用いるためコストが高く、菓子類などに気軽に利用できる価格に抑えるのは難しく、また、茶として使用する場合には、スプレードライ等の処理によって香気が飛んでしまい、香ばしさが乏しいという問題がある。さらに、特許文献６で提案されているソバ米を炊飯して糒とし、これを焙煎する方法は、ソバの実とソバ殻が容易に分離でき、通常のソバ米が作れる普通ソバや宿根ソバに限定された方法であり、ソバの実とソバ殻が密着したダッタンソバには適用することができない。 Tartary buckwheat tea using tartary buckwheat berries in Patent Document 1 contains abundant nutrients such as proteins, vitamins and minerals, and also contains a large amount of rutin which is effective for lowering blood pressure. Because tea leaves are produced, the nutrients are not necessarily in an effective state. In addition, when trying to ingest tartary buckwheat tea as it is, the nutrients that tartary buckwheat has can be effectively ingested, but because it is roasted, it is very hard and difficult to eat, and it is very useful to use in ingredients such as buckwheat and confectionery. It was difficult. Furthermore, the method of roasting tartary buckwheat flour proposed in Patent Document 3 is difficult to adjust for roasting and easily burnt, and rutin degrading enzyme is not inactivated, so rutin is decomposed into quercetin. There is a problem of becoming bitter. In addition, the method proposed in Patent Document 5 uses a method such as enzymatic decomposition or spray drying, so that the cost is high. It is difficult to keep the price at a level that can be easily used for confectionery. However, there is a problem that the fragrance is blown off by processing such as spray drying and the fragrance is poor. Furthermore, the method of roasting rice by cooking buckwheat rice proposed in Patent Document 6 can be easily separated from buckwheat berries and buckwheat husks, so that ordinary buckwheat and perennial buckwheat can be made. This method is not limited to the tartary buckwheat in which buckwheat berries and buckwheat husks are in close contact.
本発明の課題は、食する際に口中で硬さやざらつきを感じることなく、ダッタンソバに含まれるルチン等の有効成分を効果的に摂取することができるダッタンソバ微粉末を製造する方法、かかる製造方法によって製造されたダッタンソバ微粉末、及びかかるダッタンソバ微粉末を用いた飲食品の製造方法を提供することにある。 An object of the present invention is to provide a method for producing a tartary buckwheat fine powder capable of effectively ingesting an active ingredient such as rutin contained in tartary buckwheat without feeling firmness or roughness in the mouth when eating. It is in providing the manufacturing method of the food-drinks using the manufactured tartary buckwheat fine powder and this tartary buckwheat fine powder.
本発明者らは、上記課題を解決するために鋭意研究を重ねた結果、アルファ化され、かつ、殻が取り除かれたダッタンソバ粗粒を粉砕機により粉砕することで、所望の微粉末の製造が可能となることを見い出すと共に、平均粒径７０μｍ以下に粉砕することで、口中で硬さやざらつきを感じることなくダッタンソバ微粉末を食することができ、これにより、ダッタンソバに含まれるルチン等の有効成分を効果的に摂取することが可能となることを見い出し、本発明を完成するに至った。 As a result of intensive studies to solve the above problems, the present inventors have crushed the tartary buckwheat coarse particles that have been pregelatinized and the shells have been removed with a pulverizer to produce a desired fine powder. It is possible to eat tartary buckwheat fine powder without feeling hardness or roughness in the mouth by finding that it becomes possible, and by pulverizing to an average particle size of 70 μm or less, and thereby active ingredients such as rutin contained in tartary buckwheat Has been found to be able to be effectively taken in, and the present invention has been completed.
すなわち、本発明は、（１）アルファ化され、かつ、殻が取り除かれたダッタンソバ粗粒を、粉砕機により平均粒径７０μｍ以下に粉砕することを特徴とするアルファ化されたダッタンソバ微粉末の製造方法や、（２）ダッタンソバ粗粒が、ダッタンソバの穀粒を水に浸漬して穀粒の中心部まで水を浸透させた後、蒸して前記穀粒をアルファ化し、次いで、蒸した穀粒を粉砕して殻を取り除き、乾燥、焙煎することで得られたダッタンソバ粗粒であることを特徴とする上記（１）記載のアルファ化されたダッタンソバ微粉末の製造方法や、（３）粉砕機として、気流式粉砕機又は衝撃式粉砕機を用いることを特徴とする上記（１）又は（２）記載のアルファ化されたダッタンソバ微粉末の製造方法や、（４）ダッタンソバ粗粒を平均粒径５０μｍ以下に粉砕することを特徴とする上記（１）〜（３）のいずれか記載のアルファ化されたダッタンソバ微粉末の製造方法に関する。 That is, the present invention relates to (1) production of pregelatinized tartary buckwheat flour characterized by pulverizing tartary buckwheat coarse particles that have been pregelatinized and from which shells have been removed to an average particle size of 70 μm or less by a pulverizer. Method, (2) after the tartary buckwheat grains soaked the tartary buckwheat grains in water and infiltrated the water to the center of the grains, steamed to alphalize the grains, The method for producing pregelatinized tartary buckwheat powder according to the above (1), characterized in that it is coarse tartary buckwheat grains obtained by crushing to remove the shell, drying and roasting, and (3) a crusher As a method for producing a pregelatinized tartary buckwheat powder according to the above (1) or (2), wherein an airflow pulverizer or an impact pulverizer is used, and (4) an average particle diameter of tartary buckwheat coarse particles 50μ The present invention relates to a method for producing a pregelatinized tartary buckwheat powder according to any one of the above (1) to (3), characterized by pulverizing to m or less.
また、本発明は、（５）上記（１）〜（４）のいずれか記載の製造方法により得られるアルファ化されたダッタンソバ微粉末に関する。 The present invention also relates to (5) pregelatinized tartary buckwheat powder obtained by the production method according to any one of (1) to (4) above.
さらに、本発明は、（６）上記（５）記載のアルファ化されたダッタンソバ微粉末２〜１０質量部を、日本ソバ粉１００質量部に混合・攪拌し、次いで製麺することを特徴とするダッタンソバ入麺の製造方法や、（７）上記（５）記載のアルファ化されたダッタンソバ微粉末１００質量部に対して、親水性結合剤を１０〜３０質量部を混合・攪拌し、次いで造粒を行った後、乾燥することを特徴とするダッタンソバ顆粒の製造方法や、（８）上記（５）記載のアルファ化されたダッタンソバ微粉末を調味液に添加してダッタンソバペーストを調製し、該ダッタンソバペーストで豆又は種実をコーティングし、次いで乾燥することを特徴とするダッタンソバコーティング豆菓子の製造方法に関する。 Further, the present invention is characterized in that (6) 2 to 10 parts by mass of the pregelatinized tartary buckwheat powder described in (5) above is mixed and stirred in 100 parts by weight of Japanese buckwheat flour, and then noodle-made. A manufacturing method of tartary buckwheat noodles and (7) 10-30 parts by weight of a hydrophilic binder are mixed and stirred with respect to 100 parts by weight of the pregelatinized tartary buckwheat powder described in (5) above, followed by granulation And then drying the tartary buckwheat granule, and (8) preparing the tartary buckwheat paste by adding the pregelatinized tartary buckwheat fine powder described in (5) above to the seasoning liquid. The present invention relates to a method for producing a tartary buckwheat-coated bean confectionery characterized in that the beans or seeds are coated with a paste and then dried.
本発明のダッタンソバ微粉末の製造方法によれば、食する際に口中で硬さやざらつきを感じることなく、ダッタンソバに含まれるルチン等の有効成分を効果的に摂取することができるダッタンソバ微粉末を簡易に製造することができる。かかるダッタンソバ微粉末が用いられた飲食品は、ダッタンソバに含まれるルチン等の有効成分の効果的な摂取を可能とすると共に、ダッタンソバの有する良好な風味を有する。 According to the method for producing tartary buckwheat fine powder of the present invention, tartary buckwheat fine powder that can effectively take in active ingredients such as rutin contained in tartary buckwheat without having to feel hardness or roughness in the mouth when eating is simplified. Can be manufactured. Foods and drinks using such tartary buckwheat fine powder enable effective intake of active ingredients such as rutin contained in tartary buckwheat and have a good flavor of tartary buckwheat.
本発明のアルファ化されたダッタンソバ微粉末の製造方法としては、アルファ化され、かつ、殻が取り除かれたダッタンソバ粗粒を、粉砕機により平均粒径７０μｍ以下に粉砕する方法であれば特に制限されるものではなく、本発明における平均粒径とは、レーザー回折・散乱法により測定される粒径のメジアン径（５０％粒径）をいい、例えば、Ｍｉｃｒｏｔｒａｃ ９．０ＬＣ（ＭＴ３０００ Ｓｔａｎｄａｒｄ Ｄｒｙ）（日機装株式会社製）により測定することができる。 The method for producing the pregelatinized tartary buckwheat fine powder of the present invention is not particularly limited as long as it is a method of pulverizing the pregelatinized tartary buckwheat granule from which the shell has been removed to an average particle size of 70 μm or less. In the present invention, the average particle diameter refers to the median diameter (50% particle diameter) of the particle diameter measured by the laser diffraction / scattering method. For example, Microtrac 9.0LC (MT3000 Standard Dry) (Nikkiso) It is possible to measure by.
本発明の製造方法においては、上記のように、ダッタンソバ粗粒を粉砕機により平均粒径７０μｍ以下に粉砕するが、平均粒径５０μｍ以下に粉砕することが口触りがより良好となることから好ましい。ダッタンソバ粗粒の粒径の下限は、ダッタンソバ独特の風味を十分に呈することができる程度であることが好ましく、一般的には平均粒径２０μｍ程度であり、好ましくは平均粒径３０μｍ程度である。したがって、平均粒径は、２０〜５０μｍが好ましく、３０〜５０μｍがより好ましい。また、茶用微粉末として用いる場合には、特に風味が重要になることから、香気が飛ばないように、短時間で粉砕処理することが望ましいため、平均粒径４０μｍ程度であることが好ましい。 In the production method of the present invention, as described above, the tartary buckwheat coarse particles are pulverized to an average particle size of 70 μm or less by a pulverizer, and it is preferable to pulverize to an average particle size of 50 μm or less because the touch is better. . The lower limit of the particle size of the tartary buckwheat coarse particle is preferably such that it can sufficiently exhibit the unique taste of tartary buckwheat, and generally has an average particle size of about 20 μm, preferably about 30 μm. Therefore, the average particle size is preferably 20 to 50 μm, and more preferably 30 to 50 μm. In addition, when used as a fine powder for tea, since the flavor is particularly important, it is desirable to pulverize in a short time so that the aroma does not fly. Therefore, the average particle diameter is preferably about 40 μm.
ダッタンソバ微粉末の粒径を上記のような粒径に調整する方法としては、既知の粉砕機を用いて行うことができ、かかる粉砕機としては、例えば、気流式粉砕機、衝撃式粉砕機、手動式石臼製粉機、電動式石臼製粉機、ロール製粉機などを挙げることができ、歩留りよく、所望の粒径のダッタンソバ微粉末をより確実かつ効率的に得られることから、気流式粉砕機、衝撃式粉砕機が好ましく、衝撃式粉砕機が特に好ましい。 As a method for adjusting the particle size of the tartary buckwheat fine powder to the above particle size, it can be performed using a known pulverizer. Examples of such a pulverizer include an airflow pulverizer, an impact pulverizer, Manual millstone mills, electric mill mills, roll mills, etc. can be cited, and since the yield is high and tartary buckwheat fine powder with the desired particle size can be obtained more reliably and efficiently, An impact pulverizer is preferable, and an impact pulverizer is particularly preferable.
本発明におけるアルファ化され、かつ、殻が取り除かれたダッタンソバ粗粒とは、一般的なアルファ化処理が施され、かつ、胚芽及び胚乳部、並びにそれらの周囲にある甘皮からなる子実の外側を取り囲んでいる外殻が取り除かれたものをいい、かかるダッタンソバ粗粒を調製する場合、アルファ化処理及び殻を取り除く処理（脱殻処理）の順序は特に問わないが、歩留りよく、かつ、アルファ化を十分に進めることができると共に殻を容易かつ確実に取り除くことができることから、アルファ化処理を行った後に脱殻処理を行うことが好ましい。また、ダッタンソバ粗粒は、本発明のダッタンソバ微粉末に芳醇な香り及び風味を付与するために焙煎されたものであることが好ましい。 In the present invention, pregelatinized and tartary buckwheat coarse grains that have been exfoliated are subjected to a general pregelatinization process, and are outside of the seeds composed of germ and endosperm parts and the cuticles around them. When the tartary buckwheat coarse grains are prepared, the order of the alpha treatment and the shell removal process (dehulling treatment) is not particularly limited, but the yield is high and the alpha production is performed. It is preferable to perform the shell removal treatment after the pregelatinization treatment because the shell can be sufficiently advanced and the shell can be removed easily and reliably. Further, the tartary buckwheat coarse particles are preferably roasted to give a rich aroma and flavor to the tartary buckwheat fine powder of the present invention.
具体的に、本発明におけるダッタンソバ粗粒の調製方法としては、ダッタンソバの穀粒を１０〜３５℃の水に浸漬して穀粒の中心部まで水を浸透させた後、蒸して前記穀粒をアルファ化し、次いで、蒸した穀粒を粉砕して殻を取り除き、乾燥、焙煎する方法や、ダッタンソバの穀粒を水に浸漬して穀粒の中心部まで水を浸透させた後、蒸して前記穀粒をアルファ化し、次いで、蒸した穀粒を乾燥した後に粉砕して殻を取り除き、焙煎する方法を挙げることができ、製品として使用できなくなる０．５ｍｍ以下の砕けが少なくなる点から、前者の方法を用いることが好ましい。 Specifically, as a method for preparing the tartary buckwheat coarse grain in the present invention, the grain of tartary buckwheat is immersed in water at 10 to 35 ° C. and water is infiltrated to the center of the grain, and then steamed to obtain the grain. Alpha, then crush the steamed grain to remove the shell, dry and roast, or soak the tartary buckwheat grain in water and infiltrate the water to the center of the grain, then steam From the point that the above-mentioned grain is alphatized, and then the steamed grain is dried and then crushed to remove the shell, and then roasted. It is preferable to use the former method.
上記ダッタンソバ粗粒の調製における殻粒を粉砕して殻を取り除く方法（脱殻方法）としては特に制限されるものではないが、アルファ化されたダッタンソバ穀粒を、例えば、平均粒径が０．５〜３．０ｍｍ、好ましくは１．０〜２．０ｍｍ程度に粉砕した後、篩にかけて殻を取り除く方法を挙げることができる。また、乾燥処理は、熱風乾燥が好ましく、例えば、１２０〜１５０℃程度で行うことができる。焙煎処理は、１５０〜２５０℃で１〜５分間程度行うことが好ましく、焙煎したダッタンソバ粗粒の容積が焙煎前と比較して１〜２倍になるように処理することが好ましい。 The method for removing the shell by pulverizing the shell grains in the preparation of the tartary buckwheat coarse grains (dehulling method) is not particularly limited, but the pregelatinized tartary buckwheat grains have an average particle size of 0.5, for example. A method of removing the shell by sieving after crushing to about -3.0 mm, preferably about 1.0-2.0 mm can be mentioned. Moreover, hot-air drying is preferable and a drying process can be performed at about 120-150 degreeC, for example. The roasting treatment is preferably performed at 150 to 250 ° C. for about 1 to 5 minutes, and the roasted tartary buckwheat coarse particles are preferably processed so that the volume thereof is 1 to 2 times that before roasting.
以上のように製造されたダッタンソバ微粉末は飲食品に添加して用いることができ、かかるダッタンソバ微粉末が用いられた飲食品は、食する際に口中で硬さやざらつきを感じることなく、ダッタンソバに含まれるルチン等の有効成分の効果的な摂取を可能とすると共に、ダッタンソバの有する良好な風味を有する。 The tartary buckwheat fine powder produced as described above can be added to foods and drinks, and the foods and drinks using such tartary buckwheat fine powders can be used in tartary buckwheat without feeling firmness or roughness in the mouth. It enables effective intake of an active ingredient such as rutin contained and has a good flavor of tartary buckwheat.
本発明のダッタンソバ入麺の製造方法としては、上記ダッタンソバ微粉末２〜１０質量部を、日本ソバ粉１００質量部に混合・攪拌し、次いで製麺する方法であれば特に制限されるものではなく、ダッタンソバ微粉末の混合割合は、好みに応じて、上記範囲内で適宜決定することができる。なお、製麺の際には、小麦粉、山芋、卵等のつなぎを加えてもよい。 The method for producing tartary buckwheat noodles of the present invention is not particularly limited as long as it is a method of mixing and stirring 2 to 10 parts by weight of the above tartary buckwheat fine powder with 100 parts by weight of Japanese buckwheat flour and then making noodles. The mixing ratio of the tartary buckwheat fine powder can be appropriately determined within the above range according to preference. In the case of noodle making, a binder such as flour, yam, and eggs may be added.
本発明のダッタンソバ顆粒の製造方法としては、上記ダッタンソバ微粉末１００質量部に対して、親水性結合剤を１０〜３０質量部を混合・攪拌し、次いで造粒を行った後、乾燥する方法であれば特に制限されるものではなく、親水性結合剤とは、ダッタンソバ微粉末の液体への溶解性を向上させることができる結合剤をいい、例えば、α−シクロデキストリン、γ−シクロデキストリン、マルトデキストリン等のデキストリン、メトローズ（登録商標）等を挙げることができ、具体的には、パインデックス＃１００（松谷化学工業株式会社製）が好ましい。造粒法としては、例えば、湿式高せん断造粒法、回転造粒法、流動層造粒法、乾式造粒法、押出し造粒法等を挙げることができ、中でも、流動層造粒法が好ましい。製造される顆粒の粒径としては、平均粒径が、０．５〜３．０ｍｍであることが好ましく、１．０〜１．５ｍｍであることがより好ましい。なお、平均粒径とは、上記微粉末の場合と同様に、レーザー回折・散乱法により測定される粒径のメジアン径（５０％粒径）を意味する。 As a method for producing the tartary buckwheat granule of the present invention, 10 to 30 parts by mass of a hydrophilic binder is mixed and stirred with respect to 100 parts by mass of the tartary buckwheat fine powder, and then granulated and then dried. The hydrophilic binder is not particularly limited as long as it is a binder that can improve the solubility of tartary buckwheat fine powder in a liquid. For example, α-cyclodextrin, γ-cyclodextrin, malto A dextrin such as dextrin, Metroz (registered trademark), and the like can be mentioned. Specifically, Paindex # 100 (manufactured by Matsutani Chemical Industry Co., Ltd.) is preferable. Examples of the granulation method include a wet high shear granulation method, a rotary granulation method, a fluidized bed granulation method, a dry granulation method, and an extrusion granulation method. preferable. As the particle diameter of the granules to be produced, the average particle diameter is preferably 0.5 to 3.0 mm, and more preferably 1.0 to 1.5 mm. The average particle diameter means the median diameter (50% particle diameter) of the particle diameter measured by the laser diffraction / scattering method, as in the case of the fine powder.
上記のようにして製造したダッタンソバ顆粒は、例えば水（湯）に溶解してダッタンソバ茶を製造することができる。かかる顆粒は、ダッタンソバ微粉末よりも溶解性が高く、冷水に溶解することも可能となる。このようにして製造されたダッタンソバ茶は、ダッタンソバ特有の香気を有し、口当たりがよく、残渣を生じることもない。また、ダッタンソバ顆粒は、牛乳、豆乳、茶飲料、果実飲料、機能性飲料、風味調味料等に添加して用いることもできる。 The tartary buckwheat granule produced as described above can be dissolved in, for example, water (hot water) to produce tartary buckwheat tea. Such granules have higher solubility than tartary buckwheat fine powder, and can be dissolved in cold water. The tartary buckwheat tea produced in this way has a unique aroma of tartary buckwheat, is palatable and does not produce a residue. Tartary buckwheat granules can also be used by adding to milk, soy milk, tea beverage, fruit beverage, functional beverage, flavor seasoning and the like.
本発明のダッタンソバコーティング豆菓子の製造方法としては、ダッタンソバ微粉末を調味液に添加してダッタンソバペーストを調製し、該ダッタンソバペーストで豆又は種実をコーティングし、次いで乾燥する方法であれば特に制限されるものではなく、豆、種実は、食用の豆、種実であれば特に限定されず、例えば、落花生、大豆、エンドウマメ、ソラマメ、胡桃、アーモンド、栗等を挙げることができる。調味液としては、例えば、醤油、味噌、塩、一味唐辛子、七味唐辛子、砂糖、ソース、柚子粉、化学調味料、胡椒、かつお節粉末、ソバつゆ等を含有した調味液を挙げることができる。 The method for producing the tartary buckwheat-coated bean confectionery of the present invention is not particularly limited as long as it is a method of preparing tartary buckwheat paste by adding tartary buckwheat fine powder to the seasoning liquid, coating the beans or seeds with the tartary buckwheat paste, and then drying. The beans and seeds are not particularly limited as long as they are edible beans and seeds, and examples thereof include peanuts, soybeans, peas, broad beans, walnuts, almonds, and chestnuts. Examples of the seasoning liquid include a seasoning liquid containing soy sauce, miso, salt, cinnamon chili, shichimi chili, sugar, sauce, eggplant powder, chemical seasoning, pepper, bonito powder, buckwheat soup, and the like.
以下、実施例により本発明を具体的に説明するが、本発明の技術的範囲はこれらの例示に限定されるものではない。 EXAMPLES Hereinafter, the present invention will be specifically described with reference to examples, but the technical scope of the present invention is not limited to these examples.
［実施例１］
（ダッタンソバ微粉末の製造）
ダッタンソバ殻粒を水中に所定時間浸漬して殻粒の中心部まで湿潤（浸透）させた後、密閉した容器中に収納して飽和水蒸気で蒸し、更に過熱蒸気により殻粒を完全にアルファ化した。アルファ化されたダッタンソバ殻粒を粉砕し、殻を篩で取り除いた後、乾燥した。この粉砕物を、温度２００℃にて、約１分間焙煎して、ダッタンソバ粗粒を得た。得られたダッタンソバ粗粒を、衝撃式の高速粉砕機（ＺＭ１：株式会社日本精機製作所製）にて所定時間粉砕を行い、篩目２００μｍの篩にて粗い残渣を取り除くことにより、平均粒径３０μｍ、平均粒径５０μｍ及び平均粒径７０μｍのダッタンソバ微粉末を得た。製粉効率は、ほぼ１００％であった。
[Example 1]
(Manufacture of tartary buckwheat fine powder)
Tartary buckwheat husk grains are immersed in water for a certain period of time and moistened (penetrated) to the center of the husk grains, then stored in a sealed container and steamed with saturated steam, and the shell grains are completely pregelatinized with superheated steam. . The pregelatinized tartary buckwheat husk grains were pulverized, the shells were removed with a sieve, and then dried. This pulverized product was roasted at a temperature of 200 ° C. for about 1 minute to obtain tartary buckwheat coarse particles. The obtained tartary buckwheat coarse particles are pulverized for a predetermined time with an impact-type high-speed pulverizer (ZM1: manufactured by Nippon Seiki Seisakusho Co., Ltd.), and the coarse residue is removed with a sieve having a mesh size of 200 μm to obtain an average particle size of 30 μm. A tartary buckwheat fine powder having an average particle size of 50 μm and an average particle size of 70 μm was obtained. The milling efficiency was almost 100%.
［実施例２］
（ダッタンソバ微粉末を用いた麺の製造）
製麺機械にてソバ麺を調製する際に、上記平均粒径３０μｍ及び平均粒径７０μｍのダッタンソバ微粉末を麺に対して５％添加し製麺を行ったが、製麺中に切れやすい、茹でた時に短くなるといった現象はみられず、作業性に問題はなかった。また、得られた麺を試食したところ、ダッタンソバ特有の風味と焙煎による香ばしさを有する今までにない味であった。麺の食感に関しては、平均粒径３０μｍを用いたものの方が、ざらつき感がより少なく優れていた。
[Example 2]
(Manufacture of noodles using tartary buckwheat fine powder)
When preparing buckwheat noodles with a noodle making machine, 5% of tartary buckwheat fine powder having an average particle size of 30 μm and an average particle size of 70 μm was added to the noodles to make the noodles. There was no problem of shortening when boiled, and there was no problem in workability. Moreover, when the noodles obtained were sampled, they had an unprecedented taste having a peculiar taste of tartary buckwheat and aroma by roasting. Regarding the texture of the noodles, the one using an average particle size of 30 μm was superior with less roughness.
比較として、ダッタンソバ粗粒を石臼（Ａ−５００：株式会社田中三次郎商店製）にて粉砕して製造した平均粒径１５０μｍのダッタンソバ微粉末（製粉効率６０％程度）を用いて、上記と同様に製麺を行ったが、麺が切れやすく、また、茹でたときに短くなってしまう傾向がみられた。また、この麺を食したところ、味については香ばしさを有し良好であったが、食感としてかなりざらつきを感じ、硬い部分が歯に当たり、好ましくなかった。 As a comparison, using tartary buckwheat fine powder (milling efficiency of about 60%) having an average particle diameter of 150 μm produced by pulverizing tartary buckwheat coarse grains with a stone mill (A-500: manufactured by Sanjiro Tanaka Co., Ltd.), the same as described above. Although the noodles were made, the noodles were apt to be cut, and there was a tendency for them to become shorter when boiled. In addition, when the noodles were eaten, the taste was fragrant and good, but the texture was rather rough and the hard part hit the teeth, which was not preferable.
［実施例３］
（ダッタンソバ微粉末を用いた茶の製造）
上記平均粒径３０μｍ及び平均粒径７０μｍのダッタンソバ微粉末６ｇを１００ｍＬの熱湯に溶解して、ダッタンソバ茶を製造した。沈殿が生じることもなく、ダッタンソバ特有の風味と焙煎による香ばしさを有する今までにない味であり、また、微粉末を溶解したことによるざらつきもなく、飲料として適したものであった。なお、上記麺の場合と同様、平均粒径３０μｍを用いたものの方が、ざらつき感がより少なく優れていた。また、平均粒径３０μｍのダッタンソバ微粉末６ｇを１００ｍＬの熱湯に溶解したものについて成分分析を行った。
[Example 3]
(Tea production using tartary buckwheat fine powder)
6 g of tartary buckwheat fine powder having an average particle size of 30 μm and an average particle size of 70 μm was dissolved in 100 mL of hot water to produce tartary buckwheat tea. It did not cause precipitation, had a taste unique to tartary buckwheat, and had a fragrance due to roasting, and had no taste due to the dissolution of fine powder, and was suitable as a beverage. As in the case of the noodles, the one using an average particle size of 30 μm was superior with less roughness. In addition, component analysis was performed on 6 g of tartary buckwheat fine powder having an average particle size of 30 μm dissolved in 100 mL of hot water.
比較として、上記ダッタンソバ微粉末の製造過程で調製したダッタンソバ粗粒６ｇを１００ｍＬの熱湯に溶解したものについて成分分析を行った。その結果を表１に示す。 As a comparison, component analysis was performed on a solution obtained by dissolving 6 g of tartary buckwheat coarse particles prepared in the manufacturing process of the tartary buckwheat fine powder in 100 mL of hot water. The results are shown in Table 1.
表１から明らかなように、本発明のダッタンソバ微粉末を用いた溶液は、ダッタンソバ粗粒抽出液に比して、栄養素を非常に多く含んでおり、ダッタンソバの栄養分を極めて有効に摂取することができることがわかる。 As is apparent from Table 1, the solution using the tartary buckwheat fine powder of the present invention contains much more nutrients than the tartary buckwheat coarse-grain extract, and it is possible to ingest the nutrients of tartary buckwheat very effectively. I understand that I can do it.
比較として、平均粒径１００μｍのアルファ化していないダッタン生ソバ粉をお湯や牛乳、豆乳に溶かして試飲したところ、ダッタンソバの苦味を感じ、この苦味は牛乳、豆乳等でもマスキングできず、粉っぽさが残り、飲んだ際にざらつきを感じた。 As a comparison, when I sampled raw tartary buckwheat flour with an average particle size of 100 μm in hot water, milk, or soy milk, I tasted the bitter taste of tartary buckwheat. I felt rough when I drank it.
［実施例４］
（ダッタンソバ顆粒を用いた茶等の製造）
上記平均粒径３０μｍのダッタンソバ微粉末に対して、デキストリン（パインデックス＃１００ 松谷化学工業株式会社製）を２０％添加し、混合・攪拌して流動層造粒を行い、これを乾燥してダッタンソバ顆粒を製造した。顆粒の平均粒径は、１．２ｍｍ程度であった。また、メトローズ（登録商標）（信越化学工業株式会社製）を１０％添加したものについても同様に顆粒を製造した。デキストリン処理したダッタンソバ顆粒及びメトローズ処理したダッタンソバ顆粒をそれぞれ、お湯、牛乳、豆乳に溶解したところ、いずれも親水性（溶解性）が高く、ダッタンソバ微粉末を用いたときよりも液中によくなじんだ。両者とも口当たりはよかったが、デキストリン処理したダッタンソバ顆粒を用いた場合には、全くざらつきを感じず、より好ましかった。デキストリン処理したダッタンソバ顆粒に含まれるルチン量を測定したところ、５００〜６００ｍｇ／１００ｇであり、一日の必要摂取量が３０〜５０ｍｇ程度であることを考慮すると、スティック商品の梱包量は１包当り６ｇ程度が妥当であることが明らかになった。
[Example 4]
(Manufacture of tea etc. using tartary buckwheat granule)
Add 20% dextrin (Paindex # 100 made by Matsutani Chemical Industry Co., Ltd.) to the fine powder of tartary buckwheat with an average particle size of 30 μm, mix and stir to perform fluidized bed granulation, and dry it to make tartary buckwheat. Granules were produced. The average particle size of the granules was about 1.2 mm. Moreover, the granule was similarly manufactured about what added 10% of Metroze (trademark) (made by Shin-Etsu Chemical Co., Ltd.). When dextrin-treated tartary buckwheat granule and Metrose-treated tartary buckwheat granule were dissolved in hot water, milk and soy milk, respectively, all of them were highly hydrophilic (soluble) and better adapted to the liquid than when tartary buckwheat fine powder was used. . Both tasted good, but when tartary buckwheat granules treated with dextrin were used, they did not feel rough at all and were more preferable. The amount of rutin contained in the dextrin-treated tartary buckwheat granule was measured to be 500-600 mg / 100 g, and taking into consideration that the daily required intake is about 30-50 mg, the packaging amount of stick products is per package. It became clear that about 6 g was appropriate.
［実施例５］
（ダッタンソバ微粉末を用いたコーティング豆菓子の製造）
ソバつゆを含有した調味液に、上記平均粒径が５０μｍのダッタンソバ微粉末を添加して、ダッタンソバペーストを調製し、かかるダッタンソバペーストを落花生にコーティングし、乾燥して、豆菓子を製造した。ダッタンソバ微粉末は調味液によくなじみ、豆菓子を食したとき、ほとんどざらつきを感じず、また、ダッタンソバ特有の風味と焙煎による香ばしさを有する今までにない味であった。かかる豆菓子に含まれるルチン量を測定したところ、５０〜７０ｍｇ／１００ｇであり、一日の必要摂取量が３０〜５０ｍｇ程度であることを考慮すると、商品の梱包量は６０ｇ程度が妥当であることが明らかになった。
[Example 5]
(Manufacture of coated bean confectionery using tartary buckwheat fine powder)
The tartary buckwheat fine powder having an average particle size of 50 μm was added to the seasoning liquid containing buckwheat soup to prepare a tartary buckwheat paste. The tartary buckwheat paste was coated on peanuts and dried to produce a bean confectionery. Tartary buckwheat finely blended well with the seasoning liquid and did not feel rough when eating bean confectionery, and had a taste unique to tartary buckwheat and a roasted aroma. When the amount of rutin contained in the bean confectionery is measured, it is 50 to 70 mg / 100 g, and considering that the required daily intake is about 30 to 50 mg, about 60 g is appropriate for the packing amount of the product. It became clear.
比較として、平均粒径１００μｍのダッタンソバ微粉末を用いて同様に豆菓子を製造したが、食したときざらつきを感じ、好ましくなかった。 For comparison, a bean confectionery was similarly produced using a tartary buckwheat fine powder having an average particle size of 100 μm, but it was not preferable because it felt rough when eaten.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2012010617A (en) * | 2010-06-29 | 2012-01-19 | Niigata Prefecture | Method for producing raw material flour to be used for noodle production, and method for producing noodle |
| DE102011011402A1 (en) * | 2011-02-16 | 2012-08-16 | Thanares GmbH | Preparing a composition, useful to prepare functional food, comprises mixing milled tartary buckwheat with a protein solution, leaving the mixture for a specified range of seconds and cooling the mixture at specified range of temperature |
| WO2012110017A1 (en) | 2011-02-16 | 2012-08-23 | Thanares GmbH | Dietetic or pharmaceutical preparation containing tartary buckwheat |
| JP2019118269A (en) * | 2017-12-28 | 2019-07-22 | 熊本製粉株式会社 | Buckwheat flour and method for producing the same |
| CN111728208A (en) * | 2020-07-22 | 2020-10-02 | 山西雁门清高食业有限责任公司 | Production process of tartary buckwheat debitterized powder |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH07265000A (en) * | 1994-03-31 | 1995-10-17 | Atsushi Shiomi | Ultrafine gelatinized cereal powder, ultrafine cereal powder, ultrafine gelatinized rice powder, their production and foods produced therefrom |
| JP2006087415A (en) * | 2004-09-27 | 2006-04-06 | Ics Kk | Method for treating rutin-containing substance |
| JP2007075104A (en) * | 2005-08-16 | 2007-03-29 | Yamamoto Co Ltd | Method and apparatus for producing pregelatinized grain flour |
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2007
- 2007-04-26 JP JP2007117480A patent/JP4625825B2/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH07265000A (en) * | 1994-03-31 | 1995-10-17 | Atsushi Shiomi | Ultrafine gelatinized cereal powder, ultrafine cereal powder, ultrafine gelatinized rice powder, their production and foods produced therefrom |
| JP2006087415A (en) * | 2004-09-27 | 2006-04-06 | Ics Kk | Method for treating rutin-containing substance |
| JP2007075104A (en) * | 2005-08-16 | 2007-03-29 | Yamamoto Co Ltd | Method and apparatus for producing pregelatinized grain flour |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2012010617A (en) * | 2010-06-29 | 2012-01-19 | Niigata Prefecture | Method for producing raw material flour to be used for noodle production, and method for producing noodle |
| DE102011011402A1 (en) * | 2011-02-16 | 2012-08-16 | Thanares GmbH | Preparing a composition, useful to prepare functional food, comprises mixing milled tartary buckwheat with a protein solution, leaving the mixture for a specified range of seconds and cooling the mixture at specified range of temperature |
| WO2012110017A1 (en) | 2011-02-16 | 2012-08-23 | Thanares GmbH | Dietetic or pharmaceutical preparation containing tartary buckwheat |
| JP2019118269A (en) * | 2017-12-28 | 2019-07-22 | 熊本製粉株式会社 | Buckwheat flour and method for producing the same |
| CN111728208A (en) * | 2020-07-22 | 2020-10-02 | 山西雁门清高食业有限责任公司 | Production process of tartary buckwheat debitterized powder |
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| JP4625825B2 (en) | 2011-02-02 |
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