JP2009112253A - Method for producing buckwheat flour which can improve texture and flavor of buckwheat noodle - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for economically producing buckwheat flour which can improve texture of buckwheat noodles and at the same time strengthen flavor, using brown buckwheat as the raw material without using a conventional additive such as an emulsifier, thickening polysaccharides and wheat gluten, using a technique such as sieve selection and classification adopted in buckwheat noodle making so as to increase a protein content, and using buckwheat flour which has a specific average grain size. <P>SOLUTION: This method for producing the fine buckwheat flour comprises crushing brown buckwheat, separating by sieving an outer layer fraction which has a protein content of ≥16 mass% at a brown buckwheat total yield rate of ≥20%, and pulverizing the outer layer fraction to an average particle diameter of 10-60 μm, preferably 15-50 μm. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention pulverizes brown buckwheat, adjusts the protein content to a predetermined amount of protein content by sieving, further finely pulverizes to a predetermined average particle size, and a method for producing fine buckwheat flour, The present invention relates to buckwheat noodles using fine buckwheat flour.

  Buckwheat flour is attracting attention as a health food because it contains rutin, a type of polyphenol, and also contains abundant nutrients such as proteins, vitamins, and minerals. In particular, buckwheat noodles are a typical processed food using buckwheat flour, and in general, a smooth and smooth texture with a strong chewy texture is preferred. Buckwheat noodles are eaten at restaurants such as buckwheat noodles such as buckwheat noodles, and are sold at supermarkets and department stores in the form of raw noodles, boiled noodles, dry noodles, and cooked at home In addition, in recent years, it has been sold and eaten in various forms, such as being sold in the form of cooked noodles at convenience stores and served for meals. There is also a need for a chewy texture with a strong waist and a strong buckwheat flavor.

  For this reason, conventional techniques for improving the texture include addition of additives such as emulsifiers and thickening polysaccharides to improve smoothness, additives such as gluten and other wheat proteins and dry egg whites to improve tooth texture Noodle making of buckwheat noodles relying on additives other than buckwheat flour, such as the use of No. 1, is performed.

  Furthermore, as a technique for raising the flavor of buckwheat noodles, buckwheat flour with a high protein value called sweet skin powder (powder powder generated when millstone milling and roll milling are used as a common buckwheat flour milling method is There is known a technique in which a technique of adding a protein content of 35% by mass or more and a generation amount of about 5% or less of the total buckwheat yield to buckwheat noodles, for example, a particle size distribution range of 52 μm or less and an average grain There has been proposed a buckwheat flour composition comprising fine powder buckwheat powder composed of fine powder having a diameter of 25 μm or less and 2 to 15% by weight of sweet skin powder based on the fine powder buckwheat powder (see, for example, Patent Document 1).

  In addition, as a buckwheat flour production method for improving the texture and flavor, for example, whole layer buckwheat, one kind of surface buckwheat, or a mixture, or a part of whole wheat buckwheat is added and pulverized to 3 to 40 μm. A method for producing additive-free buckwheat obtained by making noodles by a conventional method (for example, see Patent Document 2) or boiled buckwheat using buckwheat flour that passes through a sieve having an opening of 106 μm (for example, see Patent Document 3) , Known as a buckwheat briquette fine powder containing cuticles taken from the surface layer of buckwheat and having an average particle size of 25 μm or less, and a buckwheat raw material obtained by mixing buckwheat flour with the fine powder (see, for example, Patent Document 4) Yes.

  Furthermore, in the particle size distribution curve measured by the laser diffraction method, buckwheat flour in which peak values appear in each of a region having a particle size of 5 to 15 μm and a region having a particle size of 30 μm or more, and having a particle size of 5 to 15 μm Using a specific pulverizing apparatus, buckwheat flour (see, for example, Patent Document 5) whose peak value appearing in the region is larger than the peak value appearing in the region having a particle size of 30 μm or more, or buckwheat berries from which only the shell has been removed is used. And finely pulverize to produce a fine powder (wheat flour full-layer powder) with a particle size of 200 mesh to 400 mesh (see, for example, Patent Document 6), and the cuticles are pulverized with an airflow pulverizer to exceed 10 microns. A pulverization technique (for example, see Patent Document 7) in which pulverization is performed and 5 to 10% is mixed with buckwheat flour is known.

JP 2006-304623 A JP-A-7-222563 JP-A-11-32713 JP 2006-254771 A JP 2001-17102 A Japanese Patent Laid-Open No. 2004-243311 JP 2007-116920 A (paragraph [0025] etc.)

  In the buckwheat added with additives such as the above-mentioned emulsifiers and thickening polysaccharides, cuttlefish powder obtained by pulverizing cuticles taken from the surface layer of buckwheat, or buckwheat obtained simply by pulverization, the texture and flavor of buckwheat are simultaneously obtained. In response to such a problem, the present invention was not able to be satisfied, and there was a problem that the cost was high. Using the technology, buckwheat flour production method that economically produces buckwheat flour that can improve texture and flavor at the same time, fine buckwheat flour by this production method and buckwheat noodles made using fine flour buckwheat flour The object is to provide noodles.

  The technique of using additives to improve the texture of buckwheat noodles is effective in terms of improving the texture, but there are problems of increased material and work costs and reduced flavor. The technology of using buckwheat flour with a high protein value called soba noodles is excellent in increasing the flavor, but when it is made soba noodles, it is contrary to the texture preferred for buckwheat noodles. The texture such as stickiness and messiness was conspicuous, and in order to suppress it, an additive for improving the texture had to be used. As mentioned above, there are several techniques that can improve the smoothness and texture of buckwheat noodles by finely pulverizing buckwheat flour as a method that does not use such additives and cuticle powder. Although flour can achieve an improved texture, it has the problem of lacking the flavor of buckwheat. For this reason, when trying to add more flavor, there is a problem that the cuticles that are separated and discarded cannot be added to buckwheat flour in large quantities, other than using conventional cuticle powder, etc. When finely pulverized, it has been confirmed that although it has a strong aroma and taste immediately after milling, the aroma components are scattered in a short time and the quality deterioration rate of buckwheat flour is very fast.

  As a result of intensive research on a method for producing buckwheat that can improve buckwheat texture, enhance flavor, and can be produced economically, the present inventors have found that ordinary mills (roll mills, mill mills) The buckwheat flour milled using a machine, etc. is ground using a technique such as sieving, classification, etc., and the buckwheat flour, generally called outer layer powder or buckwheat berries, with a protein content of 16% by mass or more, By separating the buckwheat flour from which the protein content is low, and further pulverizing to a specific average particle size, it is excellent in hardness, elasticity, smoothness, etc., and the texture is very good, It was found that buckwheat noodles with enhanced flavor were obtained, and the present invention was completed.

  That is, the present invention includes (1) crushing buckwheat and sieving to separate an outer layer fraction having a protein content of 16% by mass or more with a total yield of 20% or more of the buckwheat. A high protein fine buckwheat flour production method characterized by pulverizing to a diameter of 10 to 60 μm, and (2) the protein content is 20 to 35% by mass (1) The method for producing high protein fine buckwheat flour according to (1) or (2) above, wherein (3) the average particle size of buckwheat flour is finely ground to 15 to 50 μm It relates to a manufacturing method.

  Moreover, this invention is (4) high protein fine powder buckwheat flour obtained by the manufacturing method in any one of said (1)-(3), (5) protein content is 20-35 mass%, and average A high protein fine buckwheat flour having a particle size of 15-50 μm, or (6) the weight ratio of the high protein fine buckwheat flour described in (4) or (5) above to other buckwheat flour is 10: 0 to 2: 8. The ratio of the blended buckwheat flour characterized by the ratio of (7) and the weight ratio of the fine buckwheat flour to other buckwheat flour is a ratio of 10: 0 to 6: 4 (6) It relates to the described mixed buckwheat flour.

  Furthermore, the present invention uses (8) the raw buckwheat raw material using the blended buckwheat flour described in (6) or (7) above, or (9) the blended buckwheat flour described in (6) or (7) above. And buckwheat noodles made by blending soba flour alone or wheat soup, yam, egg white, funori, etc., and (10) high protein fine powder buckwheat flour according to (4) or (5) above The buckwheat noodle as set forth in (9), wherein the noodles are blended and made into 20% by mass or more in terms of dry weight.

  Buckwheat noodles obtained by making noodles using blended buckwheat flour containing the high protein fine buckwheat flour of the present invention have better texture and enhanced buckwheat flavor than conventional buckwheat noodles. The high protein fine buckwheat flour of the present invention can be produced at low cost, and the blended buckwheat flour containing this high protein fine buckwheat flour leads to a noodle dough moderately even if the amount of water is reduced. It is possible to obtain a buckwheat flour suitable for a hand-made buckwheat raw material. Furthermore, since the protein content is higher than that of normal buckwheat flour, it is excellent in nutritional balance and amino acid balance, and thus has a diet effect.

  As a method for producing the high protein fine buckwheat flour of the present invention, brown buckwheat is pulverized, and an outer layer fraction having a protein content of 16% by mass or more is separated by sieving at a total yield of 20% or more of brown buckwheat. The method is not particularly limited as long as the outer layer fraction is finely pulverized so as to have an average particle size of 10 to 60 μm. As the above-mentioned buckwheat, generally used buckwheat, tartary buckwheat, and perennial are used. Buckwheat and the like can be exemplified, but ordinary buckwheat can be particularly preferably mentioned. The above-mentioned conditions for “separation at 20% or higher total yield of brown buckwheat” of the present invention are to remove the buckwheat husk by removing the buckwheat husk using a moulting machine (15 to 20% of buckwheat husk yield), Put the fruit into the mill. At this time, buckwheat is softer in the inner layer and has a property that the fiber becomes harder and harder as it goes to the outer layer, so the buckwheat flour that is first milled becomes the powder of the inner layer. This is sieved using a sieve of about 35 to 130 mesh depending on the situation until the yield of the inner layer section is 50 to 55%, whereby the inner layer powder is separated and the necessary outer layer powder is removed. It can be obtained with a total buckwheat yield of 20% or more. The ratio of the outer layer powder screened in this way to the total weight of brown buckwheat.

  Specifically, it is milled using a normal mill (roll type mill, stone mill type mill, etc.), and the resulting buckwheat flour has a protein content of 16% by mass using techniques such as sieving and classification. The above outer layer fraction (buckwheat flour generally referred to as outer layer powder) is separated at a total yield of 20% or more of buckwheat, and those having a protein content of 20 to 35% by mass are particularly preferable. Those having a protein content of less than 16% by mass are basically classified into whole-layer powders, which are not different from conventional techniques, and in terms of flavor addition, a protein content of 20% by mass or more is preferable. If the protein content is 35% by mass or less, it is in a range suitable for industrial production in terms of generation amount and milling efficiency. From the point of view of the total yield of brown buckwheat, there is some variation depending on the quality of the brown buckwheat used for milling, but the powder with a protein content of 16% by mass or more can take 20% or more of the total yield of brown buckwheat. As the yield of buckwheat flour is lowered, the protein content increases, and if it is limited to those having a protein content of 35% by mass or more, it becomes about 5% of the total yield of brown buckwheat. Therefore, from this point, the protein content is preferably 20 to 35% by mass.

  Next, the buckwheat flour or buckwheat pulverized product is finely pulverized to an average particle size of 10 to 60 μm using a pulverizer such as an impact pulverizer or an airflow pulverizer to obtain fine particles. With buckwheat flour having an average particle size of more than 60 μm, the target texture improvement effect cannot be obtained, and the average particle size should be 50 μm or less from the viewpoint of the amount of fine buckwheat flour used when improving the texture. More desirable. Furthermore, the finer the average particle size, the higher the texture improvement effect can be expected. However, buckwheat flour having an average particle size of less than 10 μm is not suitable for production from the viewpoint of production cost and milling efficiency. It is more preferable to finely pulverize to an average particle size of 15 to 50 μm.

  The high protein fine buckwheat flour obtained as described above has a weight ratio of 10 to the fine buckwheat flour and other buckwheat flour, of course, when 100% of the fine buckwheat flour is used when making buckwheat noodles. : 0 to 2: 8, preferably 10: 0 to 6: 4. The mixed buckwheat flour of the present invention can be obtained. Examples of the other buckwheat flour include a high protein buckwheat flour having a protein content of 16% by mass or more, for example, a protein content of 20 to 35% by mass, and having an average particle size of 80 to 110 μm, or a normal milling. Buckwheat flour, for example, normal buckwheat flour with a protein content of 13.50% by weight and an average particle size of 80 to 110 μm, or protein content of 13.50% by weight of buckwheat flour of all layers And finely ground buckwheat flour having an average particle size of 10 to 60 μm. As described above, when the mixed buckwheat flour blended in a ratio of 10: 0 to 6: 4 by weight ratio of high protein fine buckwheat flour and other buckwheat flour is used as buckwheat flour, The effect of enhancing the flavor is achieved. Improved texture even when buckwheat noodles are made with this mixed buckwheat flour and wheat flour in a weight ratio of 10: 0 to 2: 8, for example, 3: 7, 6: 4, 8: 2, 10: 0. And there is an effect of enhancing the flavor. When making noodles, if necessary, buckwheat binders such as yam, egg white and funori can be blended.

  The fine buckwheat flour according to the present invention can be used as a raw material for hand-made buckwheat because it can be moderately connected by reducing the amount of water added, and meets the recent demand for hand-made buckwheat boom. As the buckwheat raw material for handmade of the present invention, the mixed buckwheat flour of the present invention and wheat flour are mixed at a weight ratio of 7: 3 to 10: 0, preferably 8: 2, and if necessary, yam, egg white, funori, etc. What mix | blended the buckwheat nose can be illustrated suitably.

  As the buckwheat noodle of the present invention, the noodles made of the present invention using the blended buckwheat flour of the present invention, or noodles made by blending so-called buckwheat bristle such as wheat flour, yam, egg white, funori, etc. The high protein fine buckwheat flour is not particularly limited as long as it is a noodle made by blending 20% by mass or more in terms of dry weight. Examples of the buckwheat noodle include dry noodles, raw buckwheat, and packaged noodles. It is possible to exemplify a common buckwheat cooking method, such as buckwheat or non- buckwheat. Since buckwheat noodles of the present invention contain more protein than usual, not only are the benefits of buckwheat's natural rutin and vitamins, but also excellent nutritional balance and amino acid balance, and can have a dieting effect.

  The average particle diameter in the present invention means the median diameter (50% particle diameter) of the particle diameter measured by the laser diffraction / scattering method, and specifically, Microtrac MT3000 (both dry and wet is acceptable). ) (Manufactured by Nikkiso Co., Ltd.) and the average particle size was calculated.

  EXAMPLES Hereinafter, although an Example demonstrates this invention more concretely, the technical scope of this invention is not limited to these illustrations.

[Production method of high protein fine buckwheat flour]
The buckwheat from the dried normal buckwheat berries was crushed with a roll mill (4-roller mill MDDM1250 / 250, manufactured by Buhler), and the vibrating sieve "Metal Shifter" [Tokyo Miller Co., Ltd. ], The outer layer fraction having a protein content of 29.60% by mass was separated by 27% of total yield of buckwheat (18% of buckwheat husk removal, 55% of inner layer powder), and the outer layer obtained The fraction was further pulverized using a high-speed pulverizer (Nippon Seiki Seisakusho Co., Ltd.) until the average particle size was about 15 μm, 45 μm, and 70 μm, and the average was larger than that of common buckwheat flour (average particle size of 80 to 110 μm). A high protein fine buckwheat flour with a fine particle size was obtained.

[Comparison of high protein fine buckwheat flour and high protein buckwheat flour (average particle size 90 μm)]
Three types of high protein fine buckwheat flour having an average particle size of about 15 μm, 45 μm, and 70 μm obtained in Example 1, and buckwheat flour having a protein content of 29.60% by mass (average particle size before pulverization) 90μm), buckwheat noodles (boiled noodles (warm buckwheat and boiled buckwheat)) cut with noodles made with mechanical noodles with 30% buckwheat flour and 70% flour (Fuji) Nisshin Flour Milling Co. Blade # 16 / noodle thickness 1.6 mm, raw noodles (cold buckwheat / zarusoba); cutting blade # 20 / noodle thickness 1.3 mm] were obtained. These buckwheat noodles are exposed to boiling water at 100 ° C. for 3 minutes for boiled noodles, and boiled for 20 seconds after boiled for raw noodles, and the noodles are then iced. Next, tasting was performed on boiled noodles (warm buckwheat and boiled buckwheat) and raw noodles (cold buckwheat and salsoba). Based on the buckwheat noodles made with buckwheat flour before pulverization, the buckwheat noodles made with fine buckwheat flour were subjected to sensory evaluation. The results of sensory evaluation are shown in Table 1 (Table 1.1, Table 1.2). From these results, the boiled noodles (warm buckwheat and boiled buckwheat) have a higher average particle size and the hardness, elasticity, and smoothness of the noodles increased. It was confirmed that the smaller the particle size, the better the buckwheat noodle in noodle hardness, elasticity and smoothness.

  The sensory test results in Table 1 are based on buckwheat noodles made with buckwheat flour (average particle size 90 μm) before pulverization, and the following evaluation criteria (Table 2) for buckwheat noodles made with fine buckwheat flour Evaluation was carried out according to the respective evaluation points according to the sensory evaluation table A). The sensory test was carried out by 12 inspectors who conducted sensory test training at Nisshin Flour Milling Co., Ltd. About each result, the abnormal value was deleted by the Thompson rejection test, and the significant difference test was performed by the Tukey method. Different alphabets in the table indicate that each item has a significant difference at a risk rate of 1% by the Tukey method.

[Comparison of mixed buckwheat flour containing high protein fine buckwheat flour and high protein buckwheat flour (average particle size 90 μm)]
Of the fine buckwheat flour obtained in Example 1, buckwheat flour having an average particle size of 15 μm and 45 μm is used and mixed with buckwheat flour (average particle size of 90 μm) having a protein content of 29.60% by mass before pulverization. Experiments were conducted to see what effects can be obtained. For each fine buckwheat flour, the blended buckwheat flour with a blending ratio of 3: 7, 6: 4 with the blending ratio of fine buckwheat flour and buckwheat flour (average particle size 90 μm) before pulverization treatment, and as a control Buckwheat noodles before milling (average particle size 90 μm) with buckwheat noodles using mechanical noodles with 30% buckwheat flour and 70% wheat flour (Fuji Nisshin Flour Milling Co., Ltd.) Noodle making, and boiled noodles (warm buckwheat and boiled buckwheat) and raw noodles (cold buckwheat and zaw buckwheat) were sampled. Based on buckwheat noodles made with buckwheat flour before pulverization, buckwheat noodles made with buckwheat flour containing fine buckwheat flour were evaluated. The results of sensory evaluation are shown in Table 3 (Table 3.1, Table 3.2). As can be seen from the results shown in the table, buckwheat noodles containing a large amount of finely ground buckwheat flour with a fine average particle size tend to increase the hardness and smoothness of the noodles and are relatively good buckwheat noodles as a sensuality. It was confirmed. The sensory evaluation method is the same as that shown in Example 2.

[Comparison of blended buckwheat flour containing high protein fine buckwheat flour and full-layer flour buckwheat flour (average particle size 90 μm)]
Of the fine buckwheat flour obtained in Example 1, buckwheat flour having an average particle size of 15 μm and 45 μm is used, and the protein content is 13.50% by mass and the average particle size is 90 μm, which is a common buckwheat flour of all layers. An experiment was conducted to determine what effect can be obtained by blending with buckwheat flour. For each fine buckwheat flour, the mixed buckwheat flour in which the blending ratio of the fine buckwheat flour and the general whole grain buckwheat flour was 3: 7, 6: 4, and the general full-layer powder as a control Buckwheat noodles are made with mechanical noodles with 30% buckwheat flour and 70% wheat flour (Fuji) Nisshin Flour Milling Co., Ltd., and boiled noodles (warm buckwheat and baked buckwheat) And tasting raw noodles (cold buckwheat / zarusoba). Table 4 (Tables 4.1 to 4) shows the results of sensory evaluation for evaluating buckwheat noodles made of buckwheat noodles made with buckwheat noodles blended with fine buckwheat flour, based on buckwheat noodles made with common whole wheat buckwheat flour. 4). As shown in the table, buckwheat noodles with a lot of fine buckwheat flour with a fine average particle size tend to be more buckwheat noodles with increased hardness and smoothness of noodles and relatively good sensory (texture) Was confirmed. In addition, this tendency was remarkable in raw noodles (cold buckwheat and zaw buckwheat). Furthermore, it was confirmed that buckwheat noodles containing a large amount of fine buckwheat flour with a small average particle size were better in terms of taste strength and aroma as taste sensation. The sensory evaluation method was the same as that shown in Example 2, but the taste sensory sensory evaluation was performed in accordance with the evaluation criteria shown in Table 5 below (sensory evaluation table B).

[Comparison of hand-made buckwheat powder with high protein fine buckwheat flour and full-powder buckwheat flour (average particle size 80 μm)]
Of the fine buckwheat flour obtained in Example 1, buckwheat flour of 15 μm and 45 μm is used, and buckwheat flour having a protein content of 14.00 mass% and an average particle size of 80 μm, which is a common buckwheat flour of all layers ( Experiments were conducted to determine what effect can be obtained by blending with (stone mill). For each fine buckwheat flour, the mixed buckwheat flour in which the blending ratio of the fine buckwheat flour and the general full-layer flour buckwheat is 3: 7, 6: 4, and the general full-layer buckwheat flour Noodles of buckwheat noodles were made with hand-made noodles by blending the flour with buckwheat flour 80% and wheat flour 20% (wheat flour “Jonen” Nisshin Flour Milling Co., Ltd.). In the case of noodle making, noodles were made with a water content of 45% in the case of a general all-layer buckwheat flour, but the mixture containing fine buckwheat flour was 43% at 3: 7 and 6: 4 Was able to make noodles at 42%. The raw noodles (cold buckwheat / zalzoba) were sampled. Table 6 (Table 6.1) shows the results of sensory evaluation for evaluating buckwheat noodles made of buckwheat noodles made of buckwheat noodles mixed with fine buckwheat flour, based on buckwheat noodles made of buckwheat flour of general full-layer flour. Table 6.2). As shown in this table, it was confirmed that buckwheat noodles mixed with a lot of fine buckwheat flour with a fine average particle size have increased tenderness and smoothness of noodles and tend to be good buckwheat noodles as a sensuality. . Furthermore, it was confirmed that buckwheat noodles containing a large amount of fine buckwheat flour with a small average particle size were better in terms of taste strength and aroma as taste sensation. The sensory evaluation method is the same as that shown in Examples 2 and 4.

[Comparison of high protein fine buckwheat flour and full-layer buckwheat flour (average particle size 45 μm)]
Common buckwheat flour with a protein content of 13.50% by mass is pulverized with a high-speed pulverizer (Nihon Seiki Seisakusho Co., Ltd.) until the average particle size becomes 45 μm. A fine buckwheat flour in the whole layer flour was obtained. Of these buckwheat flour and fine protein buckwheat flour containing high protein obtained in Example 1, 15 μm and 45 μm buckwheat flour are used, and buckwheat flour 30%, wheat flour 70% (wheat flour “Fuji” cereal flour for buckwheat Co., Ltd.) was used to make buckwheat noodles with machine-made noodles, and boiled noodles (warm buckwheat and boiled buckwheat) and raw noodles (cold buckwheat and buckwheat) were sampled. The buckwheat noodles made with 15 μm and 45 μm fine buckwheat noodles obtained in Example 1 were evaluated based on the buckwheat noodles made with the fine flour buckwheat flour of a general full-layer powder. The results of sensory evaluation are shown in Table 7 (Tables 7.1 to 7.4). As shown in the table, no significant difference was found between the fine powdered buckwheat flour of Example 1 and the powdered buckwheat flour of Example 1 in terms of texture. It was revealed that the flour was much stronger in terms of taste strength and aroma strength than the general fine powder of buckwheat flour with average particle sizes of 15 μm and 45 μm. The sensory evaluation method is the same as that shown in Examples 2 and 4.

[Comparison of blended buckwheat flour containing high protein fine buckwheat flour and full-layer flour buckwheat flour (average particle size 90 μm)]
Using the fine buckwheat flour in the general full-layer buckwheat flour obtained in Example 5 and the high protein-containing fine buckwheat flour obtained in Example 1, 15 μm and 45 μm buckwheat flour are used. Experiments were conducted to determine what effect can be obtained by blending buckwheat flour with a protein content of 13.50 mass% and an average particle size of 90 μm, which is buckwheat flour of all layers. For each fine buckwheat flour, the blended buckwheat flour in which the blending ratio of the fine buckwheat flour and the common all layer flour buckwheat flour is 3: 7, 6: 4, buckwheat flour 30%, wheat flour 70% (Soba buckwheat flour "Fuji" Nisshin Flour Milling Co., Ltd.) Noodles are made with machine-made noodles, and boiled noodles (warm buckwheat and boiled buckwheat) and raw noodles (cold buckwheat and buckwheat) are sampled. It was. Made with buckwheat flour blended with fine full-powder fine buckwheat flour for the ratios of fine powder buckwheat flour and common full-powder buckwheat flour to 3: 7 and 6: 4 respectively. Using the buckwheat noodles as a standard, buckwheat noodles made with buckwheat flour containing 15 μm and 45 μm fine buckwheat flour obtained in Example 1 were evaluated. The results of sensory evaluation are shown in Table 8 (Tables 8.1 to 8.4). As shown in the table, no significant difference was found in the texture when any fine buckwheat flour was added, but the taste was determined by the fine buckwheat flour of the present invention no matter which fine buckwheat was added. It became clear that the thing was much stronger in terms of the strength of the taste and the strength of the fragrance than the general full-powder fine buckwheat flour. The sensory evaluation method is the same as that shown in Examples 2 and 4.

Claims (10)

The buckwheat is pulverized, and the outer layer fraction having a protein content of 16% by mass or more is separated by sieving with a total yield of 20% or more of the buckwheat so that the outer layer fraction has an average particle size of 10 to 60 μm. A method for producing a high protein fine buckwheat flour, characterized by being finely pulverized. 2. The method for producing high protein fine buckwheat flour according to claim 1, wherein the protein content is 20 to 35% by mass. The method for producing a high protein fine buckwheat flour according to claim 1 or 2, wherein the average particle size of the buckwheat flour is finely pulverized to 15 to 50 µm. High protein fine buckwheat flour obtained by the production method according to any one of claims 1 to 3. A high protein fine buckwheat flour having a protein content of 20 to 35% by mass and an average particle size of 15 to 50 μm. A blended buckwheat flour, wherein the weight ratio of the high protein fine buckwheat flour according to claim 4 or 5 and other buckwheat flour is a ratio of 10: 0 to 2: 8. The blended buckwheat flour according to claim 6, wherein the weight ratio of fine buckwheat flour to other buckwheat flour is a ratio of 10: 0 to 6: 4. A buckwheat raw material for hand making using the mixed buckwheat flour according to claim 6 or 7. Buckwheat noodles made by using the blended buckwheat flour according to claim 6 or 7 and blended with soba flour alone or a so-called buckwheat binder such as wheat flour, yam, egg white, and funori. The buckwheat noodle according to claim 9, wherein the high protein fine buckwheat flour according to claim 4 or 5 is blended to produce 20% by mass or more in terms of dry weight.