JP2014217321A - Buckwheat-like food and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a buckwheat-like food having an appearance (the color tone and texture of noodles) and similar to buckwheat using grain flour other than buckwheat flour, and a method for producing the same.SOLUTION: The buckwheat-like food is produced by performing noodle-making using grain flour other than buckwheat flour and a workpiece not subjected to sour persimmon as the material for noodles.

Description

  The present invention relates to an oat-like food having an appearance similar to that of buckwheat (color and texture of noodles) and texture using flours other than buckwheat flour, and a method for producing the same. In particular, the present invention relates to a buckwheat-like food containing no buckwheat flour and a method for producing the same.

  There are currently 35,000 soba allergy patients in Japan. Allergies due to buckwheat cause anaphylactic shock and are more severe than other food allergies. For this reason, patients who are allergic to buckwheat cannot eat soba even in small quantities.

  In recent years, alternative foods for allergic patients have been developed, but since buckwheat has a unique texture and texture, it is difficult to produce alternative foods for buckwheat and its development is delayed. Although buckwheat substitute foods made with millet and tapioca starch are commercially available, the texture and texture are far from those of real buckwheat. It is also conceivable to color wheat flour or rice flour with squid, etc., but in this case, there are drawbacks such as black elution from the noodles and black juice in the boil.

JP 2005-143480 A JP 2004-166509 A Japanese Patent No. 3671175 JP 2000-175639 Japanese Patent No. 3086679

Allentown (Socom Co., Ltd. mail order site) Internet <URL: http://allentown.co.jp/SHOP/FMS002.html>

  The object of the present invention is to solve the above-mentioned problems of the prior art, specifically, buckwheat having an appearance similar to buckwheat (color and texture of noodles) and texture using flour other than buckwheat flour. And providing a method for producing the same. The object of the present invention is to provide a soba-like food having an appearance similar to that of buckwheat (color and texture of noodles) and texture without using buckwheat flour, and a method for producing the same.

  The present inventor has been intensively studied to achieve the above object, and instead of buckwheat flour, an astringent juice or paste (non-depleted astringent processed product) that has not been removed from wheat flour or rice flour has been added. Noodles made with noodles using the same method as buckwheat flour have been found to be very similar in appearance (texture, chromaticity), texture, and texture of authentic soba noodles and noodles. It was. In addition, the present inventor, in place of the above-mentioned non-depleted astringent processed product, when the noodles are made using the de-concentrated astringent juice or paste (de-concentrated processed product), the appearance different from the soba noodles and Confirm that only noodles with a texture can be obtained, and the effect that the soba-like food can be obtained is a unique effect obtained by using an astringent processed product that has not been de-consumed (a processed product of non-dehydrated astringent) It was confirmed.

  The present invention has been completed based on these findings and includes the following embodiments.

(I) Buckwheat-like food (I-1) Buckwheat- like food manufactured by making noodles using flour other than buckwheat flour and processed astringent strawberries that have not been removed (unleavened astringent processed foods).
(I-2) The buckwheat-like food according to (I-1), which does not contain buckwheat flour.
(I-3) The buckwheat-like food according to (I-1) or (I-2), wherein the flour other than buckwheat flour is at least one flour selected from wheat flour and rice flour.
(I-4) The non-depleted astringent processed product is at least one selected from the group consisting of dried astringent powder, juice, paste, and dried powder of juice and paste, The soba-like food according to any one of (I-1) to (I-3).
(I-5) Any of (I-1) to (I-4), characterized in that the ratio of the undepleted astringent processed product to 100 parts by weight of flour is 0.5 to 20 parts by weight in dry weight The buckwheat food described in 1.
(I-6) The soba-like food according to any one of (I-1) to (I-5), which is a soba substitute food.

(II) Production method of buckwheat-like food (II-1) In the production method of buckwheat, it has a step of producing noodles using flour other than buckwheat flour and processed astringency of non-removed astringent (unremoved astringent processed product) , Production method of soba-like food.
(II-2) The method for producing a buckwheat-like food according to (II-1), wherein the flour other than buckwheat flour is at least one flour selected from wheat flour and rice flour.
(II-3) The above-mentioned non-depleted astringent processed product is at least one selected from the group consisting of dry powder of unremoved astringency, juice, paste, and dried powder of juice and paste. A method for producing a soba-like food described in II-1) or (II-2).
(II-4) The ratio of the undepleted astringent processed product to 100 parts by weight of flour is 0.5 to 20 parts by weight in terms of dry weight (II-1) to (II-3) A method for producing a soba-like food according to any one of the above.
(II-5) The production method according to any one of (II-1) to (II-4), wherein no oat flour is used.
(II-6) The method for producing a buckwheat-like food according to any one of (II-1) to (II-5), which is a method for producing a buckwheat substitute food.

  The buckwheat-like food of the present invention is characterized by using an undehydrated astringent processed product as a raw material. By using such an undehydrated astringent processed product, even when flour other than oat flour such as wheat flour or rice flour is used, It is possible to produce a soba-like food (noodle) having an appearance (color tone, texture) and texture similar to those of the above. For this reason, according to the production method of the present invention, noodles similar to buckwheat can be produced without using buckwheat flour, so that it is provided as a buckwheat-like food (buckwheat substitute food) free of buckwheat flour for patients with buckwheat allergy. be able to.

  In addition, since the present invention uses processed fruit of astringent fruit (dried fruit powder, juice squeezed from fruit, paste crushed fruit, etc.), according to the present invention, effective utilization of nonstandard astringent Can be planned.

In Experimental Example 1, control noodles (first stage), test noodles A (second stage: mixed with astringent juice), test noodles B (third stage: with astringent paste), test noodles C (fourth stage: astringent) It is an image showing the state (mixing 10 minutes, mixing 20 minutes, Nekashi (ripening)) and the noodle state after boiled in each manufacturing process of paste formulation. (A) Raw noodles produced in Experimental Example 1 [from top to control noodle (first stage), test noodle A (second stage: astringent juice blended), test noodle B (third stage: astringent paste blended) , Test noodle C (4th stage: astringent paste blend)] is an image showing the appearance. (B) Boiled raw noodle produced in Experimental Example 1 [control noodle (upper left), test noodle A (lower left: astringent juice blended), test noodle B (upper right: astringent paste blended), It is an image which shows the external appearance of the test noodle C (lower stage right: astringent paste combination)]. (A) Raw noodles produced in Experimental Example 1 [control noodle (Cont (water)), test noodle A (addition of astringent juice), test noodle B (addition of astringent paste), test noodle C (addition of astringent paste) ] Shows the results of comparing the color tone (lightness L ^* , chromaticity b ^* ) with the color tone of a commercially available buckwheat noodle (a soba noodle market: raw noodles). (B) After boiling the noodles compared in the above (A), the color tone (lightness L ^* , chromaticity b ^* ) is compared with the color tone of a commercially available buckwheat noodle (buckwheat market: boiled noodles). Raw noodle boiled noodles produced in Experimental Example 1 [control noodle (Cont (water)), test noodle A (addition of astringent juice), test noodle B (addition of astringent paste), test noodle C (addition of astringent paste) ] Shows the result of comparing the elastic modulus (Pa) with the elastic modulus of commercially available buckwheat noodles (boiled noodles). In Experiment 2, the mixing process of test noodle a (25 g of shibutake juice), test noodle b (50 g of shibutake juice), test noodle c (75 g of shibutake juice), and test noodle d (100 g of shibutake juice) It is an image which shows the state in (mixing 10 minutes, mixing 20 minutes). (A) Dried noodles produced in Experimental Example 2 [control noodles, test noodles a (25 g of shibutake juice), test noodles b (50 g of shibutake juice), test noodles c (75 g of shibutake juice), test noodles d (buckle) The results are shown in which the color tone (lightness L) of squeezed juice 100 g), test noodle e (de-astringent paste 50 g), and test noodle f (astringent paste 50 g)] is compared with the color tone of commercially available soba noodles (dry noodles). (B) Dry noodles produced in Experimental Example 2 [control noodles, test noodles a (25 g of shibutake squeezed juice), test noodles b (50 g of shibutake squeezed juice), test noodles c (75 g of shibutake squeezed juice), test noodles d (soybean paste) The results are shown in which the color tone (color b) of squeezed juice 100 g), test noodle e (de-astringent paste 50 g), and test noodle f (astringent paste 50 g)] is compared with the color tone of commercially available soba noodles (dry noodles). Dry noodle boiled noodles produced in Experimental Example 2 [control noodles, test noodles a (25 g shibutake juice), test noodles b (50 g shibutake juice), test noodles c (75 g shibutake juice), test noodles d (shibu Results of comparison of elastic modulus (Pa) of test juice noodles 100 g), test noodles e (removed astringent paste 50 g), and test noodles f (astringent mushroom paste 50 g) with those of commercially available buckwheat noodles (boiled noodles of dried noodles) Indicates. Dry noodle boiled noodles produced in Experimental Example 2 [control noodles, test noodles a (25 g shibutake juice), test noodles b (50 g shibutake juice), test noodles c (75 g shibutake juice), test noodles d (shibu Result of comparison of breaking load (N) of test juice noodles (boiled noodles of dried noodles) with test noodles e (de-astringent paste 50 g), and test noodles f (buckle paste 50 g)] Indicates. Dry noodle boiled noodles produced in Experimental Example 2 [control noodles, test noodles a (25 g shibutake juice), test noodles b (50 g shibutake juice), test noodles c (75 g shibutake juice), test noodles d (shibu Squeezed juice 100 g), test noodles e (de-astringent paste 50 g), and test noodles f (astringent paste 50 g)] appearance (noodle color), commercial soba noodles (boiled noodles boiled noodles) appearance (noodle color) The result compared with) is shown. Dry noodle boiled noodles produced in Experimental Example 2 [control noodles, test noodles a (25 g shibutake juice), test noodles b (50 g shibutake juice), test noodles c (75 g shibutake juice), test noodles d (shibu Squeezed juice 100 g), test noodles e (de-astringent paste 50 g), and test noodles f (astringency paste 50 g)) appearance (noodle texture), commercial soba noodles (dried noodles boiled noodles) appearance (noodle texture) The result compared with) is shown. Dry noodle boiled noodles produced in Experimental Example 2 [control noodles, test noodles a (25 g shibutake juice), test noodles b (50 g shibutake juice), test noodles c (75 g shibutake juice), test noodles d (shibu The results of comparing the texture of squeezed juice (100 g), test noodle e (50 g), and test noodle f (50 g of astringent paste) with the texture of commercially available soba noodles (boiled noodles of dried noodles) are shown. In Experimental Example 3, raw noodles manufactured from a mixed powder of wheat flour and rice flour (from left, (A) control noodles [no shibu-jiru squeezed], (B) test noodles D [shibu-jitsu squeezed]] It is an image which shows an external appearance. (A) The result which contrasted the color tone (lightness L ^* , chromaticity b ^* ) of the raw noodles manufactured in Experimental Example 3 (control noodles (without astringent squeezed juice), test noodles D (with astringent squeezed juice)) is shown. . (B) The results of comparing the color tone (lightness L ^* , chromaticity b ^* ) after boiling the noodles compared in (A) above.

(I) Buckwheat-like food The buckwheat-like food of the present invention is a food produced using flours other than buckwheat flour and processed non-dehydrated strawberries, and has an appearance (color and texture) and texture similar to buckwheat. It is characterized by.

(1) Flour Here, flour and rice flour can be mentioned as flour other than buckwheat flour. These may be used alone or in any combination of two or more. Preferably, wheat flour is used alone or mixed use of wheat flour and rice flour.

  Wheat flour can be broadly classified into strong flour, quasi-strong flour, medium-strength flour, and thin flour. In the present invention, it is preferably quasi-strong flour, medium-strength flour, and weak flour, more preferably medium-strength flour and weak flour. Especially preferred is medium flour. These various flours may be used alone or in any combination of two or more.

  In addition, when using the mixture of wheat flour and rice flour as flour, although the ratio of both is not particularly limited, the ratio of flour: rice flour is usually 5: 1 to 1: 5, preferably 5: 1 to 1 by weight ratio. A ratio of 1: 2 can be mentioned.

  The particle size of these flours is not limited as long as it is usually used for manufacturing noodle products, but the total amount of flour passing through a 60 mesh sieve (JIS sieve) is 95% or more, preferably 100 mesh. It is preferable that the total amount of flour passing through the sieve (JIS sieve) is 95% or more.

  In the buckwheat-like food of the present invention, the flour other than the above buckwheat flour is 90% by weight or more, preferably 95% by weight or more, more preferably 98% by weight or more, more preferably 100% by weight of the total amount of flour (100% by weight). % Is included. The buckwheat-like food of the present invention particularly preferably does not contain buckwheat flour, and the total amount of flour is composed of flour other than buckwheat flour.

(2) Undehydrated Astringent Processed Product The soba-like food of the present invention is characterized by containing an undehydrated astringent processed product in addition to the above flour.

  In the present invention, the “unremoved astringent processed product” means a processed product of astringent not yet removed.

  The persimmon here is the fruit of the oyster mushroom belonging to the genus Oyster, and the astringent persimmon is the persimmon that remains astringent in the flesh even when the fruit ripens. Well-known astringents include Saijoen, Koshu Hyakume, Beeya, Fuji, Edoen, Heirokumu, Toneen (Tonene Hayaoen), Ichida Atsushi, Yotsumizo, Aizu Uninformed, Ehime, Nishimurau However, the present invention is not limited to these examples.

  With respect to astringent persimmon, “de-astringency” means that the astringent taste disappears when the soluble tannin (oyster tannin) that makes astringent feel in the astringent flesh completely insolubilizes. Therefore, the “de-astringency” means an astringency in which astringency disappears due to insolubilization of oyster tannin. On the other hand, “undeprived astringent” (an unaffected astringent) is astringent that has astringent taste because soluble tannin (oyster tannin) that makes it feel astringent in the astringent flesh is not insolubilized. It is. For this reason, the “non-depleted astringents” targeted by the present invention include the astringents that have been harvested, the astringents that have not been subjected to the astringent treatment after harvesting, and soluble tannins that have been subjected to the astringent treatment after harvesting. Astringents that are not sufficiently insolubilized and remain astringent (astringents with soluble tannin remaining) are included. The de-astringency treatment is a treatment for insolubilizing soluble tannin (oyster tannin) in the flesh of astringency. In general, examples of the astringent removal processing for astringent can include carbon dioxide treatment, dry ice treatment, alcohol treatment, hot water treatment, packaging sealing treatment, and drying treatment, but are not limited thereto. The carbon dioxide gas treatment is a method in which carbon dioxide gas is filled in an airtight container containing a target bottle to be removed, and the bottle is exposed to the carbon dioxide gas. The dry ice treatment is a method in which an astringent to be removed is placed in a sealed container (bag) together with the dry ice, and the astringent is exposed to carbon dioxide gas generated from the dry ice. In this sense, it can be said to be a kind of carbon dioxide treatment. Alcohol treatment is a method of removing astringency by immersing the astringency to be removed in alcohol or spraying alcohol on the astringent and sealing it. Hot water treatment is a method of removing astringency by immersing the astringent in hot water at around 40 ° C. for about 15 hours. The packaging sealing process is a method in which astringents are sealed in a highly airtight film bag, and the astringent is removed using carbon dioxide gas discharged by respiration of fruits. The drying process is a method of drying astringency to dry it.

  As described above, the “undeprived astringency” targeted by the present invention is preferably an astringency that has not been subjected to such astringency treatment, but even if it has been subjected to the astringency treatment, it is completely removed. If not, it may be astringent with astringency remaining (astringency with soluble tannin remaining).

  The `` processed non-depleted amber cake '' targeted by the present invention is a processed product of the above-mentioned non-depleted astringent fruit pulp, for example, a dried powder of the unde-altered astringent fruit pulp, a squeezed juice of a non-depleted astringent fruit or its Examples thereof include dry powder, as well as undehydrated astringent pulp paste or dry powder thereof. Preferably, it is squeezed juice of undeprived astringent or dried powder thereof.

  The dry powder of undehydrated astringent pulp can be produced by pulverizing the undehydrated astringent pulp into a powder after drying. The drying and pulverization method may not be a method and conditions in which the undeprived astringent pulp is completely decongested. As long as this is the case, the drying method can be selected from vacuum freeze drying, hot air drying, far-infrared drying, vacuum drying, and microwave vacuum drying. Also, the pulverization method is not particularly limited as long as it is described above, and a normal pulverization method using a pulverizer can be mentioned.

  The squeezed juice is juice squeezed from, for example, squeezed or reverse-skinned pulp from the undepressed astringent pulp, and can be conveniently prepared using a squeezer or a squeezer. Examples of the squeezer include a chopper barber type, an inline type, a brown type, a belt type, and a caterpillar type squeezer. In addition, the juice may be stored frozen until it is used as long as it is not completely dehydrated. The dried powder of squeezed juice can be produced by pulverizing the squeezed juice of undehydrated astringent pulp into a powder form. The drying and pulverization method may be a method and a condition in which the squeezed fruit juice of the undeprived astringent can be completely deconsumed, and as long as it is used, the above-described method can be used in the same manner.

  The paste is a paste obtained by grinding undehydrated astringent pulp and can be conveniently prepared using a mixer. In addition, in grinding, water may be added up to about 5 times the weight of undehydrated astringent pulp, and thus the hardness and viscosity of the paste can be adjusted.

  The paste may be stored frozen until it is used as long as it is not completely dehydrated. The dry paste powder can be produced by drying the undehydrated astringent pulp paste and then grinding it into a powder. The drying and pulverization method may be any method and condition that completely removes the unde-altered astringent fruit paste, and as long as it is used, the above-described method can be used in the same manner.

  In the buckwheat-like food of the present invention, the ratio of the undehydrated anther processed product relative to the total weight (100 parts by weight) of the flour is not particularly limited as long as the effect of the present invention is exhibited. When squeezed non-depleted astringent juice is used as the processed non-dehydrated astringent, 5-30 parts by weight (wet weight, the same shall apply hereinafter), preferably 10-30, with respect to 100 parts by weight (dry weight) of the flour. Part by weight, more preferably 15 to 25 parts by weight can be mentioned. Moreover, when using a paste of non-depleted astringent as a processed product of non-depleted astringent, 5-30 parts by weight (wet weight, the same shall apply hereinafter), preferably 10-30, relative to a total weight of 100 parts by weight (dry weight) of flour. Part by weight, more preferably 15 to 25 parts by weight can be mentioned.

  In addition, when using a dry powder of non-depleted persimmon fruit pulp, a dry powder of unde-altered persimmon fruit pulp juice, or a dry powder of non-depleted persimmon fruit paste, 100 weight of the total flour weight 0.5 to 20 parts by weight (dry weight) with respect to parts (dry weight), preferably 1 to 5 parts by weight, more preferably 1.5 to 4.5 parts by weight, particularly preferably 2 to 4 parts by weight. The ratio of parts can be mentioned. Therefore, when the ratio of the squeezed juice and the paste described above is also converted into the dry weight, the above ratio (0.5 to 20, preferably 1 to 5 parts by weight, more preferably 1.5 to 100 parts by weight of the total weight of flour). To 4.5 parts by weight, particularly preferably 2 to 4 parts by weight.

(3) Other auxiliary raw materials In the buckwheat-like food of the present invention, other than the aforementioned flour and processed non-dehydrated strawberries (hereinafter also referred to as “main raw material” of the buckwheat-like food of the present invention) as production raw materials In addition, as long as it does not impair the effects of the present invention, it is connected to yam, chicken eggs and seaweeds (all including those in dry powder form); salt; starch (potato starch, corn starch, tapioca starch, bracken powder) Food additives such as water activity reducing agents such as propylene glycol and sorbit, sequestering agents such as polymerized phosphates, emulsifiers, thickening stabilizers, pH adjusters, etc., and instant noodles In the case of, as is the case with instant noodles of buckwheat noodles, the locust bean gum, calcium carbonate, baking soda, yeast, guar gum, sorbit, dibasic sodium phosphate, amylase, Cytin, CMC, etc. can also be added. Hereinafter, these are collectively referred to as “sub-materials” of the soba-like food of the present invention.

(4) Types and characteristics of buckwheat-like foods The buckwheat-like foods of the present invention have a form of noodles, and the above-mentioned flour and undehydrated astringent processed products (main raw materials), and, if necessary, the above-mentioned auxiliary foods. It can be produced by noodle making a raw material for noodles containing the raw material. Noodle making can be performed according to (or according to) a normal noodle making process, and the details will be described in the following (II). The soba-like food of the present invention is produced as raw noodles, semi-noodles, dry noodles, instant noodles (non-fried noodles, fried noodles, raw noodles type), boiled noodles, steamed noodles, and frozen noodles according to the production method. Both are included in the soba-like food of the present invention.

  The soba-like food of the present invention thus produced has an appearance similar to that of buckwheat and has a texture similar to that of buckwheat.

  Here, examples of the appearance include the color tone and texture of noodles. The texture of the noodles can be measured visually, and the color of the noodles can be measured visually and by a chromaticity meter, and real soba noodles manufactured using buckwheat flour are used as control products (hereinafter simply referred to as “control products”). It can be evaluated based on the similarity to it.

  Visual evaluation (color tone and texture) can be carried out by performing a two-point test method (two-point identification method) on the panel using the soba-like food of the present invention to be tested and a control product as test samples. In a simple manner, the control product and the soba-like food of the present invention can be presented on the panel, and the degree of similarity with the control product can be evaluated in 3 to 5 stages. The evaluation (color tone) by the chromaticity meter indicates the value of L * and chromaticity (hue and saturation), for example, when using CIE1976 (L * a * b *) color system (JIS Z 8729). It can be evaluated from the value of a * or b *. In particular, the black color of noodles peculiar to buckwheat can be evaluated by whether the L * value and b * value are similar to the L * value and b * value of the control product.

  The texture of buckwheat is obtained by eating the panel using the buckwheat-like food of the present invention to be tested and a control product as a test sample in the same manner as in the above visual test, and using the two-point test method (two-point identification method). Although it can be carried out by simply, by having the panel eat the control product and the buckwheat-like food of the present invention, it is possible to evaluate the degree of texture similar to the control product in 3 to 5 stages Can be implemented. As another method, as shown in the experimental examples described later, the physical properties (maximum load, breaking load) of the soba-like food of the present invention are measured, and the similarity to the physical properties of the control product is evaluated. You can also

(II) Production method of buckwheat-like food The buckwheat-like food of the present invention is a raw material for noodles containing flour and non-depleted astringent soy sauce (main raw material) and, if necessary, auxiliary ingredients in the same manner as ordinary buckwheat. It can be manufactured by the process of making noodles.

  The noodle making process consists of four main steps: kneading, noodle band formation, rolling, and noodle strip cutting.

(1) Mixing process The mixing process is a process of mixing and kneading the raw material for noodles with water (hereinafter referred to as “boiled water”). The raw materials for noodles include auxiliary raw materials in addition to the flour and undehydrated astringent processed products (main raw materials) described in (I).

  The drinking water may be drinking water. Usually, drinking water having a pH in the range of 5.8 to 8.6, an alkalinity of 20 ppm or less, and a hardness of 150 ppm or less is used. Alkalinity is the content of alkali such as bicarbonate, carbonate, and hydroxide contained in water expressed in ppm of calcium carbonate, and preferably has a lower alkalinity in the range of 0 to 20 ppm. It is preferably drinking water. Hardness is the amount of calcium and magnesium ions dissolved in water expressed in ppm of calcium carbonate. As described above, it may be 150 ppm or less, but soft water of 150 ppm or less is preferable.

  When salt is used as an auxiliary material, it is dissolved in brine and used. Usually, salt can be used in a ratio of about 0 to 8 parts by weight with respect to 100 parts by weight of flour used as a main raw material. Preferably it mix | blends so that it may become a ratio of 2-5 weight part with respect to 100 weight part of flour.

  The kneading step is a step of kneading raw materials for noodles (main raw material, auxiliary raw material) with the above-mentioned brine, and the ratio of the brine used here is the ratio of the undehydrated astringent processed product used as the main raw material. Depending on the water content, it can be appropriately selected and set from the range of 20 to 50 parts by weight with respect to 100 parts by weight (dry weight) of the total flour. Although the temperature of the brine is not limited, it can be about 20 to 30 ° C.

  The kneading method may be either a method of kneading by hand (hand kneading) or a method of kneading using a machine such as a kneading machine (mixer) (mechanical kneading). In the case of using a machine, usually, the mixer rotation speed can be about 65 to 85 rpm. Although the mixing time differs between manual kneading and mechanical kneading, it is preferable that the kneading time is about 15 to 30 minutes in the case of mechanical kneading and within 45 minutes even in the case of manual kneading. In addition, it is preferable to hold | maintain dough temperature at 30 degrees C or less during a mixing process, Preferably it is 20-30 degreeC.

(2) Noodle band forming process The noodle band forming process is a process of forming the dough (dough) prepared in the mixing step into a sheet-like noodle band (coarse noodle band). When using a machine, two sheets of rolls each consisting of two rolls are used to make one sheet from the dough (two sheets), and each of these sheets is stacked to 1 Make noodle strips. When performing by hand, it can replace with a rolling roll and can shape | mold a sheet-like noodle strip (coarse noodle strip) by using a rolling pin. If necessary, before the noodle band forming step, the dough (dough) prepared in the mixing step is allowed to stand at 20 to 35 ° C. for about 0.5 to 20 hours and aged. May be.

  Also during this step, the temperature of the dough and the noodle band (crude noodle band) is preferably kept at 30 ° C. or lower, preferably 20-30 ° C.

(3) Rolling process The rolling process is a process in which the noodle band (coarse noodle band) produced in the noodle band forming process is thinly stretched to a desired thickness while applying pressure. When using a machine, the noodle strips (coarse noodle strips) prepared above are applied to an apparatus in which about 3 to 5 sets of rolling rolls composed of a set of two rolls are combined. To do. When performing by hand, a noodle strip (coarse noodle strip) can be thinly stretched by using a rolling pin instead of a rolling roll. In this step, the thickness of the noodle band finally prepared is usually about 1 to 3 mm, more preferably about 1.5 mm.

  Also during this step, the temperature of the noodle band is preferably kept at 30 ° C. or lower, preferably 20-30 ° C.

(4) Noodle string cutting process The noodle string cutting process is a process of cutting a noodle strip having a desired thickness produced in the rolling process to produce a noodle string. When using a machine, a noodle string having a desired thickness can be produced using a cutting machine equipped with a cutting blade. Although the thickness of the noodle strings is not limited, it can be prepared so as to have a thickness of 18th (1.67 mm diameter) to 24th (1.25 mm diameter) based on JIS regulations, as with ordinary soba noodles. preferable. More preferably, it is 20th to 22nd. When performing by hand, a noodle string having a desired thickness can be produced by using a knife instead of the cutting machine.

  Also during this step, the temperature of the noodle band is preferably kept at 30 ° C. or lower, preferably 20-30 ° C.

(5) Of commercialized soba-like foods, raw noodles can be produced by the above-described process, and are used for cooking as they are, or packaged and provided as raw noodle products to the market.

  Among soba-like foods, boiled noodles can be produced by boiling raw noodles produced in the above process with hot water, and after being washed with water or warm, boiled noodles are directly served to consumers. Or after washing with water and cooling, they are packaged and offered to the market as boiled noodle products. The boiled time is not particularly limited as long as the starch in the noodles is pregelatinized, but can usually be about 3 to 15 minutes.

  Among soba-like foods, steamed noodles can be produced by steaming raw noodles produced in the above process with steam of about 100 ° C. (steaming) using a steamer, after washing with water or warm. As it is, steamed noodles are directly served to consumers, or after cooling with water and packaged, they are marketed as steamed noodle products. The steaming time is not particularly limited as long as the starch in the noodles is pregelatinized, but can usually be about 1 to 5 minutes with steam at 100 ° C.

  Among the soba-like foods, the raw noodles can be produced by drying the raw noodles produced in the above process until the water content is about 20% by weight to 24% by weight. The drying method is not particularly limited, and examples thereof include sun drying, a method of drying while controlling the temperature and humidity in a drying chamber in which the temperature and humidity can be adjusted, and a hot air drying method. Thereafter, the semi-noodles are packaged and provided to the market.

  Among the soba-like foods, dry noodles can be produced by drying the raw noodles produced in the above process until the water content is about 14% by weight or less. The drying method is not particularly limited, and examples thereof include sun drying, a method of drying while controlling the temperature and humidity in a drying chamber in which the temperature and humidity can be adjusted, and a hot air drying method. The dried noodles are then packaged and provided to the market.

  Among the soba-like foods, frozen noodles are boiled noodles or steamed noodles produced by the above-described method and further frozen in a freezing step, and are packaged in a frozen state and provided to the market.

  Among the soba-like foods, instant noodles can be classified into three types: fried noodles, non-fried noodles, and raw-type noodles.

  Instant noodles can be produced by subjecting the raw noodles produced in the above-described process to a steaming process, a cutting or mold filling process, and, if necessary, a drying process. The steaming step is a step of steaming raw noodles with steam using a steamer, and is usually carried out by steaming with steam at 100 ° C. for about 1 to 5 minutes. Here, the starch in the noodles is made alpha. In the cutting or mold filling process, the noodles are cut to a desired length, and in the case of instant noodles (bag noodles, cup noodles) within the rod-like instant noodles, round or square shapes are further used depending on the packaging form or packaging container. Molded in a metal frame one by one. The drying process differs depending on the type of instant noodles. In the case of fried noodles, it is possible to adopt a method (frying method) in which the noodles are put in a fried oil of 140 to 160 ° C. while being put in a metal frame and allowed to pass for 1 to 2 minutes. It can be reduced to about 3 to 6%. In the case of non-fried noodles, it can be dried by hot air drying, and the moisture content can be lowered by putting it in a hot air dryer while being put in a metal frame and drying it with hot air at around 80 ° C. for 30 minutes or more. . Raw instant noodles can be produced by subjecting steam-heated noodles to an organic acid and then sterilizing them without subjecting them to such a drying step. The noodles thus produced are cooled and packaged with seasonings and soft as needed, and are provided to the market as instant noodles.

  Even when the buckwheat-like food of the present invention thus manufactured is manufactured without blending buckwheat flour as cereal flour, the appearance (color tone, texture of noodles) and texture are as described above, and the authentic buckwheat noodle It is similar and can be supplied to the market as a soba substitute.

  Hereinafter, the present invention and its effects will be described more clearly using experimental examples and examples. However, the present invention is not limited to such experimental examples and examples. In the following experimental examples and examples, unless otherwise specified, “parts” means parts by weight, and “%” means percent by weight.

Reference Example Preparation of processed astringent persimmon
(1) Preparation of astringent juice <br/> Remove the flesh and seeds from the astringent that has not been subjected to astringency treatment, crushed the resulting pulp roughly with a mixer (manufactured by Panasonic), and then blender (manufactured by SUN BEAM OSTER) ) And stirred until a homogeneous paste was formed. Furthermore, the obtained paste was applied to a squeezer (manufactured by SUS) to obtain an extract. This was used as “buckle extract” (non-depressed juice extract) in Experimental Examples 1 and 2 below.

(2) Preparation of astringent paste <br/> Remove the flesh and seeds from the astringent that has not been subjected to astringency treatment, roughly crush the resulting pulp with a mixer (manufactured by Panasonic), and then blender (manufactured by SUN BEAM OSTER) ) And stirred until a homogeneous paste was formed. This was used as “astringent paste” (undehydrated astringent paste) in Experimental Examples 1 and 2 below.

Reference comparative example Preparation of processed astringent candy Astringents were stored in a container containing dry ice and stored in a hermetically sealed state to remove the astringency, and then the seeds and seeds were removed. The thus obtained astringent pulp was roughly crushed with a mixer (manufactured by Panasonic) and then stirred in a blender (manufactured by SUN BEAM OSTER) until a homogeneous paste was formed. This was used as “de-astringent paste” in Experimental Examples 1 and 2 below.

Experimental Example 1 Evaluation of raw noodles (1) Preparation of test noodles

  Control noodles and test noodles A to C (astringent juice-added noodles, noodle-free paste-added noodles, astringent-paste-added noodles) were produced using the materials described in Table 1 according to a conventional method. Specifically, materials other than the dusting powder shown in Table 1 are put into a kneader (PK601, manufactured by Assist V Co., Ltd.). Mixed for ~ 40 minutes (mixing process). The state where the dough was tightly gathered was taken as the end point of the blending. The obtained dough (dough) is aged for 30 minutes at a temperature of about 5 ° C. (aging process), and then the dough is made 1 cm or less in thickness with a bar (noodle band forming process). (NC200, manufactured by Nihon Kneader Co., Ltd.), the dough was rolled back and forth once with the dial 4 and once with the dial 3 (rolling step). The noodle strip was adjusted to a length of 16 cm and cut into a width of 4 mm using a noodle making machine (NC200, manufactured by Nihon Kneader Co., Ltd.). 100 g of the raw noodles thus obtained was poured into 3,000 mL of boiling water and boiled with boiling for 12 minutes (boiled noodles).

(2) Evaluation of test noodles (2-1) Dough unity (gluten formation)
FIG. 1 shows an image showing the state of each of the control noodles and test noodles A to C (mixed 10 minutes, mixed 20 minutes, neglected (aged)) and the boiled noodles. As can be seen from the results of “Mixed 10 minutes” and “Mixed 20 minutes”, the mixture of the astringent juice or astringent paste deteriorates the cohesiveness of the flour, that is, the astringent juice or It was found that gluten formation was inhibited by blending astringent paste (test noodles A and C). On the other hand, the wheat flour (test noodle B) blended with the astringent paste was able to prepare a dough (dough) almost the same as the control noodle.

(2-2) Color of test noodles Fig. 2 (A) shows an image of each raw noodle produced, and Fig. 2 (B) shows an image of boiled noodles. The center image in FIG. 2B is an image of boiled noodles boiled with commercially available Izumo soba (raw noodles).

  As can be seen, test noodles A and C prepared by blending astringent juice or astringent paste with wheat flour showed a black color similar to that of buckwheat. On the other hand, the test noodle B prepared by blending the de-astringent paste with the wheat flour had a slightly yellowish color tone similar to that of the strawberry fruit.

  The results of measuring the color tone (brightness L, chromaticity b) of various raw noodles and boiled noodles with a chromaticity meter are shown in FIGS. 3A and 3B (n = 10).

  From this result, it was found that the test noodles A and C prepared by blending astringent juice or astringent paste with wheat flour were very similar to soba noodles in both lightness L * and chromaticity b *. On the other hand, the test noodle B prepared by blending the non-astringent paste with wheat flour as well as the control noodles without blending the astringent juice and the astringent paste into the wheat flour is the soba noodles with both the lightness L * and the chromaticity b *. Clearly turned out to be different.

(2-3) Elastic Modulus of Test Noodles The results of measuring the elastic modulus (Pa) of various boiled noodles with a creep meter (RE3305 manufactured by YAMADEN) are shown in FIG. 4 (n = 10).

  From this result, test noodles A and C prepared by blending astringent juice or astringent paste with wheat flour were prepared by blending a control noodle that does not blend any of astringent juice and astringent paste with wheat flour and a de-astringent paste. It was found that the modulus of elasticity was similar to that of buckwheat noodles compared to the tested noodles B.

(2-4) Sensory evaluation The panel noodles were presented with the control noodles produced above and the test noodles A to C (noodles with added astringent juice, noodles with added astringent paste, noodles with added astringent paste), and the appearance. (Noodle color and texture), texture, taste, and aroma were each evaluated. The evaluation was performed in a five-step evaluation with “very similar” as “5” and “not similar” as “1” as compared to a commercially available buckwheat noodle as a positive control. In addition, the score of 20 panels was totaled, the average value (average +/- standard deviation) was calculated | required, and it evaluated from the result.

  The results are shown in Table 2.

  As can be seen from these results, the test noodles A and C prepared by blending astringent juice or astringent paste with wheat flour, except for the aroma, are both in appearance (color and texture of the noodle), taste and texture. It was found to be very similar to soba noodles.

Experimental Example 2 Evaluation of dry noodles (1) Preparation of test noodles

  Control noodles and test noodles a to f according to a conventional method using each of the materials shown in Table 3 (25 g added noodles with astringent juice, 50 g added noodles with astringent juice, 75 g added noodles with astringent juice, 100 g added noodles with astringent juice, Noodles added with 50 g of non-astringent paste and noodles added with 50 g of astringent paste) were produced. Specifically, materials other than the dusting powder shown in Table 3 were put into a kneader (PK601, manufactured by Assist V Co., Ltd.) and mixed for 20 to 40 minutes at about 20 ° C. while observing the state of the dough (mixed). Netsu process). The state where the dough was tightly gathered was taken as the end point of the blending. The obtained dough (dough) is aged for 30 minutes at a temperature of about 5 ° C. (aging process), and then the dough is made 1 cm or less in thickness with a bar (noodle band forming process). (NC200, manufactured by Nihon Kneader Co., Ltd.), the dough was rolled back and forth once with the dial 4 and once with the dial 3 (rolling step). The noodle strip was adjusted to a length of 16 cm and cut into a width of 4 mm using a noodle making machine (NC200, manufactured by Nihon Kneader Co., Ltd.). The cut raw noodles were allowed to stand overnight at room temperature and dried (drying process). About 100 g of the obtained dry noodles were put in 3,000 mL of boiling water and boiled for 12 minutes with occasional stirring (boiled noodles).

(2) Evaluation of test noodles (2-1) Dough unity (gluten formation)
The image which shows the state (mixing 10 minutes, mixing 20 minutes) in the mixing process of the said test noodles ad is shown in FIG. As can be seen from the results of “Mixed 10 minutes” and “Mixed 20 minutes”, the more the amount of Shibutsu squeezed juice added, the worse the flour's cohesiveness, that is, the blending of Shibutsu squeezed into the flour. It was found that gluten formation was inhibited as the amount increased.

(2-2) Color Tone The results of measuring the color tone (lightness L *, chromaticity b *) of each dried noodle with a chromaticity meter are shown in FIGS. 6 (A) and 6 (B). From these results, it was found that the chromaticity b * of the test noodles a to d and f prepared by blending wheat flour with astringent juice or astringent paste was very similar to the noodle noodles. In addition, the brightness L * of the test noodles b, c, and f, excluding the test noodles a and d, was found to be very similar to the soba noodles. On the other hand, the test noodles e prepared by blending the astringent paste into the flour as well as the control noodles not blended with the astringent juice and the astringent paste in the wheat flour, both the lightness L * and the chromaticity b * Was clearly different.

(2-3) Elastic Modulus of Test Noodles FIG. 7 shows the results of measuring the elastic modulus (Pa) of boiled and boiled various dry noodles with a creep meter (RE3305 manufactured by YAMADEN).

  From this result, the test noodles a to c prepared by blending 25 g to 75 g of astringent juice into wheat flour have a modulus of elasticity that is commercially available as compared to a control noodle that does not blend any of astringent juice and astringent paste into the flour. It was found to be similar to soba noodles.

(2-4) Breaking load and maximum load In order to evaluate the hardness of noodles boiled with various dry noodles, the breaking load (N) and maximum load (N) of the boiled noodles were measured using a creep meter (manufactured by YAMADEN). The results measured with RE3305) are shown in FIGS. 8A and 8B, respectively. From these results, test noodles a to d prepared by blending astringent juice into wheat flour and test noodles f prepared by blending astringent paste are control noodles containing neither astringent juice nor astringent paste in flour. It was found that the breaking load and the maximum load, that is, the hardness of boiled noodles, is similar to that of commercially available buckwheat noodles, as compared to test surface e prepared by blending a de-astringent paste with wheat flour.

(2-5) Sensory evaluation The control noodles produced above for 20 panels and each test noodle a to f (noodles with 25 g of shibutake extract, noodles with 50 g of shibutake extract, noodles with 75 g of shibutake extract, 100 g of shibutake extract Boiled noodles with added noodles, noodle removal paste 50 g added noodles, noodle paste 50 g added noodles) were presented, and the appearance (color and texture of the noodles) and texture were evaluated respectively. The evaluation was performed in a five-step evaluation with “very similar” as “5” and “not similar” as “1” as compared to a commercially available buckwheat noodle as a positive control. In addition, the score of 20 panels was totaled, the average value (average +/- standard deviation) was calculated | required, and it evaluated from the result.

  The results are shown in FIG. Specifically, FIG. 9A shows the similarity of noodle color, (B) the texture of noodles, and (C) the texture of real noodles.

  As can be seen from these results, the test noodles a to d prepared by blending astringent juice (25 g to 100 g) with wheat flour are extremely different from soba noodles in appearance (color and texture of the noodles) and texture. It turned out to be similar. Moreover, it was found that the test noodles f prepared by blending the astringent paste were very similar in appearance, particularly the color of the noodles, to the soba noodles. On the other hand, the test noodles e prepared by blending with the astringent paste had a low similarity in appearance (noodle color and texture) and texture to soba noodles.

Experimental Example 3 Use of rice flour (1) Preparation of test noodles

  Control noodles and test noodles D (noodles with astringent squeezed juice) were produced using the materials described in Table 4 according to a conventional method. Specifically, put the materials listed in Table 2 into a kneader (PK601, manufactured by Assist V Co., Ltd.). Mixed for 20-40 minutes (mixing process). The state where the dough was tightly gathered was taken as the end point of the blending. The obtained dough (dough) is aged for 30 minutes at a temperature of about 5 ° C. (aging process), and then the dough is made 1 cm or less in thickness with a bar (noodle band forming process). (NC200, manufactured by Nihon Kneader Co., Ltd.), the dough was rolled back and forth once with the dial 4 and once with the dial 3 (rolling step). The noodle strip was adjusted to a length of 16 cm and cut into a width of 4 mm using a noodle making machine (NC200, manufactured by Nihon Kneader Co., Ltd.). 100 g of the raw noodles thus obtained was poured into 3,000 mL of boiling water and boiled with boiling for 12 minutes (boiled noodles).

(2) Evaluation of test noodle (2-1) Color tone of test noodle An image of each raw noodle produced is shown in FIG. As can be seen from this, the test noodle D prepared by blending the mixed flour of wheat flour and rice flour with the astringent juice showed a black color similar to that of buckwheat. On the other hand, the control noodle prepared with the mixed flour of wheat flour and rice flour without addition of astringent juice had a light yellow color of wheat flour and rice flour itself. The color tone did not change after boiled, and boiled noodles had the same color tone. 13A and 13B show the results of measuring the color tone (brightness L, chromaticity b) of the raw noodles and boiled noodles of the control noodle and the test noodle D with a chromaticity meter, respectively.

(2-2) Sensory evaluation Boiled noodles of the control noodles and test noodles D (noodles with added shibutsu squeezed juice) produced above were presented to 6 panelists, and the appearance (color and texture of the noodles), texture, taste, and Each scent was evaluated. The evaluation was performed in a five-step evaluation with “very similar” as “5” and “not similar” as “1” as compared to a commercially available buckwheat noodle as a positive control. In addition, the score of six panelists was totaled, the average value (average +/- standard deviation) was calculated | required, and it evaluated from the result.

  The results are shown in Table 5.

  As can be seen from the results shown in FIGS. 12 and 13 and Table 5, the test noodles D prepared by blending a mixture of wheat flour and rice flour with astringent juice were all the appearances (color and texture of the noodles) except for the aroma. ), And the taste and texture were found to be very similar to soba noodles.

Claims (9)

A buckwheat-like food produced by making noodles using cereal flour other than buckwheat flour and a processed non-dehydrated strawberries. The buckwheat-like food according to claim 1, wherein the flour other than buckwheat flour is at least one flour selected from wheat flour and rice flour. The processed product of non-depleted astringent is at least one selected from the group consisting of dry powder, juice, paste, and dried powder of juice and paste, which has not been removed. Soba-like food. 4. The buckwheat food according to any one of claims 1 to 3, wherein the ratio of the processed non-depressed astringent per 100 parts by weight of flour is 0.5 to 20 parts by weight in terms of dry weight. The buckwheat-like food according to any one of claims 1 to 4, which is a buckwheat substitute food. A method for producing a buckwheat-like food, comprising a step of making noodles using a flour other than buckwheat flour and a processed product of non-dehydrated astringent straw in the method for producing buckwheat. The method for producing a buckwheat-like food according to claim 6, wherein the flour other than buckwheat flour is at least one flour selected from wheat flour and rice flour. The processed product of non-depleted astringent is at least one selected from the group consisting of dry powder, juice, paste, and dried powder of juice and paste, which has not been removed. To make soba-like food. The method for producing a buckwheat-like food according to any one of claims 6 to 8, wherein the ratio of the processed product of undepleted astringent per 100 parts by weight of flour is 0.5 to 20 parts by weight in terms of dry weight. .

Images