JP4362044B2 - Method for producing tartary buckwheat flour, method for producing tartary buckwheat flour, and buckwheat processed food - Google Patents
Method for producing tartary buckwheat flour, method for producing tartary buckwheat flour, and buckwheat processed food Download PDFInfo
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【０００１】
【発明の属する技術分野】
本発明は、ダッタンそば粉の製造方法、ダッタンそばの製造方法及びダッタンそば粉を用いて製造されたそば粉加工食品に関する。
【０００２】
【従来の技術】
そば種子には、タンパク質、脂質、炭水化物、灰分、ビタミン類などの栄養成分に加えて、穀物の中では特異的な成分であるルチンが含まれている。
ところで、世界で食用として利用されているそばとして、普通種そばとダッタン種そばの二種類が知られている。ダッタン種のそば種子から製粉したダッタンそば粉には、普通種のそば種子から製粉したそば粉と比較して、およそ１００倍ほどのルチンが含まれていることが報告されている。
ルチンは、ビタミンの１種で、毛細血管強化作用、血圧降下作用、膵臓機能の活性化作用などを持ち、高血圧や糖尿病などの疾病に有効であるといわれている。よって、このルチンの含有量が普通種のそばに比べて非常に高いダッタン種のそばが注目されてきている。
【０００３】
ダッタン種そばからのそば粉が普通種そばからのそば粉と比較して多量のルチンを含む反面、ルチンを分解してしまうルチン分解酵素の活性も強く、普通種そばからのそば粉の約６００倍存在するともいわれている。従って、通常の製麺工程で製造したダッタンそば麺にルチンがほとんど含まれていない、といった現象も見出されている。より詳しくは、多量のルチンを含んでいるダッタンそば粉においては、該そば粉への加水と同時に急速にルチンの分解が起こり、多量のケルセチンの生成が起こる。
ルチンのアグリコンであるケルセチンは、最も多く植物に分布するフラボノイドで、苦そばとして知られるダッタンそばの苦味の主成分としても明らかにされている。
このようなルチンの分解現象は、ダッタンそば粉を利用したダッタンそばを始めとする加工食品において、栄養的価値のあるルチンの含有量及び食味という観点から大きな問題である。
【０００４】
そこで、ルチン含有量の高いダッタンそば粉を得るために、ダッタン種そば原料に対してルチン分解酵素を失活させる技術が提案されてきている。例えば、ダッタン種そば原料（ダッタン種そば種子又はそば粉）に熱処理を施して、そばに含まれるルチン分解酵素を失活させて、そば粉を得ることが提案されている（特許文献１参照。）。また、ダッタン種のそば種子に水蒸気を用いた湿熱処理を施し、該そば種子中に含まれているルチン分解酵素を失活させた後、そば種子を製粉する、ダッタンそば粉の製造方法が提案され、ここでは大気圧下で湿熱処理を施すことが開示されている（例えば、特許文献２参照。）。
しかしながら、近年、ダッタンそばへの注目が集まる中、ダッタン種そば原料からルチン分解酵素をよりよく失活させる手段が求められている。
【０００５】
【特許文献１】
特公平５−６３１３３号公報
【特許文献２】
特許第２７６６２５９号明細書
【０００６】
【発明が解決しようとする課題】
本発明の目的は、ダッタン種そば原料からルチン分解酵素をよりよく失活させることができる、タッダンそば粉の製造方法を提供することである。本発明はさらに、ルチン分解酵素がよりよく失活しているダッタンそばの製造方法、及びダッタンそば粉を用いて製造されたそば粉加工食品を提供することである。
【０００７】
【課題を解決するための手段】
本発明者らは上記課題を達成するために鋭意研究を重ねた結果、ダッタン種そば原料（ダッタン種そば種子及びそば粉を包含する。）に加圧水蒸気処理を施すことによって、ルチン分解酵素をよりよく失活できることを見出し、本発明を完成させるに至った。
従って本発明は、ダッタン種そば原料に加圧水蒸気処理を施す工程を含むことを特徴とする、ダッタンそば粉の製造方法である。本発明は具体的に、ダッタン種そば種子に加圧水蒸気処理を施し、その種子から製粉することを特徴とするダッタンそば粉の製造方法である。ここで、加圧水蒸気処理を施すダッタン種そば種子は、いわゆる玄そばの状態であっても、抜きそば実の状態であってもよい。本発明はまた、ダッタン種そば種子から製粉して得られたそば粉に加圧水蒸気処理を施すことを特徴とするダッタンそば粉の製造方法である。
本発明はさらに、上記方法で製造されたダッタンそば粉を用いて製麺することを特徴とするダッタンそばの製造方法に向けられている。本発明はさらにまた、上記の方法で製造されたダッタンそば粉を用いて製造されたそば粉加工食品に向けられる。
【０００８】
【発明の実施の形態】
本発明において、ダッタンそば粉の原料となるダッタン種（Fagopyrum tataricum）そば種子は、その産地などが特に制限されるものではなく、シベリア、中国東北区および南部、モンゴル、インド、ネパール、ブータン、韓国、北朝鮮、カナダ、アメリカ北部などの各地で栽培されているものを包含する。
本発明の一実施態様として、ダッタン種そば種子に加圧水蒸気処理を施し、その種子から製粉することを特徴とするダッタンそば粉の製造方法がある。
そば粉は一般的に、玄そばと称されるそば殻のついたそば粒を精選し、その玄そばからそば殻などの非胚乳部分を分離除去して胚乳部分から主としてなるそば実（抜きそば実と称する。）を得て、該抜きそば実を粉砕してそば粉を製造する製粉工程を経て、製造される。
本発明の上記態様において、加圧水蒸気処理を施すダッタン種そば種子は、玄そばであっても、抜きそば実であってもよい。玄そば及び抜きそば実は従来の方法で得たものでよい。
【０００９】
本発明で採用する加圧水蒸気処理の条件は、加圧条件は０．０１〜０．３０ＭＰａが適当であり、好ましくは０．０３〜０．１８ＭＰａである。
また、加熱温度は１０１〜１５０℃が適当であり、好ましくは１１５〜１３５℃である。
処理時間は一般に１秒〜４０秒、好ましくは８秒〜１５秒である。
上記の加圧水蒸気処理を実施するための装置として、例えば流動型蒸気殺菌装置があり、該装置にダッタン種そば種子を供給して加圧水蒸気処理を実施することができる。そのような流動型蒸気殺菌装置の具体例として、カワサキ機工製の加圧殺菌装置（商品名 HTST-A600）がある。
【００１０】
加圧水蒸気処理を終えた玄そばあるいは抜きそば実は、玄そばであれば脱殻し抜きそば実とし、これら抜きそば実を必要に応じて乾燥してから、常法により製粉してそば粉を製造する。製粉法及び製粉装置は特に制限されず、そばの製粉において通常採用されている製粉法及び製粉装置を使用することができる。製粉装置の例としては、ロール製粉機、石臼、衝撃式粉砕機などがある。
【００１１】
本発明の別の実施態様として、ダッタン種そば種子から製粉して得られたそば粉に加圧水蒸気処理を施すことを特徴とするダッタンそば粉の製造方法がある。
ここでダッタン種そば種子からそば粉を得るための製粉工程は、常法に則ったものでよく、例えば玄そばを精選し、該玄そばを脱殻し、得られた抜きそば実を用いて、上記のように常法に従って製粉することができる。
こうして得られたそば粉を加圧水蒸気処置に施す。この加圧水蒸気処理の実施にあたって、上記で説明したダッタン種そば種子に施す処理と同様の条件で、また、同様の装置を使用することができる。
【００１２】
本発明に従って、ダッタン種そば種子への加圧水蒸気処理、あるいはそば粉への加圧水蒸気処理を経て得られたダッタンそば粉は、そばの製麺工程を経てダッタンそばとすることができる。ダッタンそばは、生麺、半生麺、乾麺、油揚げ麺、押し出し麺などのいずれの形態にすることもできる。
製麺工程は特に制限されるものでなく、例えば、得られたダッタンそば粉に、必要に応じて普通そば粉、小麦粉、食塩、バイタルグルテン、天然ガム等を配合し、これらの原料の合計１００質量部に対して、３０〜６０質量部の水を加えて混練し、常法に従ってロール機又は手打ち方法で麺帯を形成し、圧延した後、切り刃、包丁などで麺線とする。
【００１３】
本発明の製造方法によって得られたダッタンそば粉はまた、ダッタンそばの他、各種のそば粉加工食品の製造に使用することができる。本発明の製造方法によって得られたダッタンそば粉を用いて製造されるそば粉加工食品の例としては、そば類、パン類、ケーキ類、ビスケット、和菓子類、そば掻き、そば粥、そばクレープ、そばすいとん、ピロシキ及びそばプディングなどがある。
このようなそば粉加工食品は、常法に従って製造することができる。例えばそばクレープであれば、そば粉と必要に応じて小麦粉を配合し、卵、水、牛乳などと混ぜ合わせ、フライパンなどで良く焼き上げて作ることができる。
【００１４】
【発明の効果】
本発明のダッタンそば粉の製造方法によれば、ルチン分解酵素の失活率が高いそば粉を得ることができ、且つ該そば粉の色調もダッタンそば粉特有のきれいな黄緑色がよく保持されている。本発明の方法により得られたそば粉に加水したとき、多くのルチン成分を保持することができ、また、ケルセチン成分の生成も適量に抑えることになる。
よって、このようなそば粉から得られた、ダッタンそばを始めとするそば粉加工食品は、ルチン成分の含有量が高く栄養的価値が高いものであり、その食味も良好なものである。
【００１５】
【実施例】
［実施例１］
ダッタン種そばの玄そばに加圧水蒸気処理を施し、この玄そばをレッチミルで粉砕し、ダッタンそば全粒粉を得て、ルチン含有量などを試験した。
まず、コントロールとして、加圧水蒸気処理を施さない玄そばをレッチミルで粉砕し、得られた全粒粉のルチン初期含有値（mg％）を測定した。また、この全粒粉の一般生菌数（個/ｇ）、大腸菌群（個/ｇ）、耐熱菌（個/ｇ）を測定した。
各測定法は次のとおりである。
一般生菌数（個/ｇ）の測定法：標準寒天平板培地法
大腸菌群（個/ｇ）の測定法：デスオキシコレート寒天培地法
耐熱菌（個/ｇ）の測定法：加熱後標準寒天培地法
ルチンの測定法：全粒粉を一定量メタノールでソックスレー抽出（７０℃、６０分）し、高速液体クロマトグラフィーで定量分析を行った。
高速液体クロマトグラフィーの測定条件は以下のとおりである。
ディテクター：紫外吸収
波長：350nm
ガラム：C18、５×180mm
【００１６】
一方、全粒粉においてルチン分解酵素を働かせるため、水中に該全粒粉を拡散して３０℃にて１時間放置した後、該全粒粉を−２０℃で急速凍結、真空凍結乾燥しサンプルとした。
該サンプルのルチン含有量を測定し、水中放置後のルチン含有量（mg％）を測定した。なお、このルチン含有量の測定法は上記と同様である。
【００１７】
また、コントロールに採用したのと同様の玄そばを、流動型蒸気殺菌装置（カワサキ機工製の加圧殺菌装置（商品名 HTST-A600））を用いて、本発明の方法により以下の条件にて加圧水蒸気処理した。
例▲１▼（加圧条件：０．０５ＭＰａ、加熱温度：１２０℃、処理時間：約１０秒）、及び例▲２▼（加圧条件：０．１５ＭＰａ、加熱温度：１３０℃、処理時間：約１０秒）。
こうして処理した玄そばを上記のコントロールと同様に粉砕し、得られた全粒粉のルチン初期含有値（mg％）、一般生菌数（個/ｇ）、大腸菌群（個/ｇ）、耐熱菌（個/ｇ）を、コントロールと同様に測定した。
さらに、全粒粉においてルチン分解酵素を働かせるため、コントロールと同様に、水中に該全粒粉を拡散して３０℃にて１時間放置した後、該全粒粉を急速凍結、凍結乾燥しサンプルとし、該サンプルのルチン含有量を測定し、水中放置後のルチン含有量（mg％）を測定した。
【００１８】
得られた結果を以下の表１に示す。
【表１】
【００１９】
［実施例２］
ダッタン種そば種子から製粉して得られたそば粉に加圧水蒸気処理を施し、ダッタンそば粉を得た。
まず、コントロールとして、ダッタン種そば種子から常法にて製粉して得られたそば粉のルチン初期含有値（mg％）を測定した。また、このそば粉の一般生菌数（個/ｇ）、大腸菌群（個/ｇ）、耐熱菌（個/ｇ）を測定した。各測定法は実施例１と同様である。
また、色差計（NIPPON DENSHOKU社製、商品名 ZE 2000）を使用して、このそば粉の色調を調べた。
【００２０】
一方、そば粉においてルチン分解酵素を働かせるため、実施例１と同様に、水中に該そば粉を拡散して３０℃にて１時間放置した後、該そば粉を急速凍結、凍結乾燥しサンプルとした。実施例１と同様に、該サンプルのルチン含有量を測定し、水中放置後のルチン含有量（mg％）を測定した。
【００２１】
また、上記の流動型蒸気殺菌装置を用いて、上記コントロールに採用したダッタン種そば種子からのそば粉と同様のそば粉を、本発明の方法により以下の条件にて加圧水蒸気処理した。
例▲３▼（加圧条件：０．０５ＭＰａ、加熱温度：１２０℃、処理時間：約１０秒）、及び例▲４▼（加圧条件：０．１５ＭＰａ、加熱温度：１３０℃、処理時間：約１０秒）。
こうして処理したそば粉のルチン初期含有値（mg％）、一般生菌数（個/ｇ）、大腸菌群（個/ｇ）、耐熱菌（個/ｇ）を、コントロールと同様に測定した。また、上記の色差計を使用して、このそば粉の色調を調べた。
さらに、そば粉においてルチン分解酵素を働かせるため、コントロールと同様に、水中に該そば粉を拡散して３０℃にて１時間放置した後、該そば粉を急速凍結、凍結乾燥しサンプルとし、該サンプルのルチン含有量を測定し、水中放置後のルチン含有量（mg％）を測定した。
結果を表２及び表３（そば粉の色調）に示す。
【００２２】
［比較例］
上記実施例２で採用したのと同様のダッタン種そば種子を、蒸し器で大気圧下、湿り飽和蒸気を２分間ほど当てた後、室温まで冷却、乾燥し、その後、脱殻、製粉してダッタンそば粉を得た。
このダッタンそば粉の色調を、上記の色差計にて調べた。結果を表３に示す。
【００２３】
【表２】
【００２４】
【表３】
Ｌ（明るさ）は数値が大きいほど、色調が明るいことを意味する。
ａ(+赤 -緑)は、プラスの方向に赤味が増し、マイナスの方向に緑味が増すことを意味する。ｂ(+黄 -青)は、プラスの方向に黄味が増し、マイナスの方向に青味が増すことを意味する。
【００２５】
［実施例３］
そばの製造
上記実施例２の例▲４▼で得られたダッタンそば粉を用いて、以下のの組成と操作により、機械製麺と手打ち製麺によりそばを製造した。
手打ち製麺：上記配合に水を４５質量部加え、手で攪拌、混捏を行い、得られた混捏物を常法に従って麺棒で圧延し、麺帯を作成し、圧延後包丁にて麺線とした。
【００２６】
［実施例４］
そば以外のそば粉加工食品の製造例：そばクレープの製造
原料：薄力小麦粉 ５０ｇ、例▲４▼で得られたダッタンそば粉 ３０ｇ、卵 ２個、牛乳 １カップ、砂糖 ３０ｇ、バター １５ｇ。
手順：
１．ふるった小麦粉とそば粉をボウルに入れてよくかき混ぜた。
２．牛乳に卵を入れ泡立て器でよくかき混ぜ、粉に３回くらいに分けて混ぜた。
３．砂糖に溶かしたバターを上記２．へ加え、生地だねを作った。
４．フライパンにバターを少量溶かして、たねを20cmくらいに薄くのばして焼いた。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing tartary buckwheat flour, a method for producing tartary buckwheat flour, and a buckwheat flour processed food produced using tartary buckwheat flour.
[0002]
[Prior art]
Buckwheat seeds contain rutin, a unique ingredient in cereals, in addition to nutrients such as proteins, lipids, carbohydrates, ash, and vitamins.
By the way, there are two types of buckwheat that are used for food in the world: ordinary soba and tartane soba. It has been reported that tartary buckwheat flour milled from tartary buckwheat seeds contains about 100 times more rutin than buckwheat flour milled from regular buckwheat seeds.
Rutin is a kind of vitamin and has a capillary strengthening action, a blood pressure lowering action, an activation action of pancreatic function, etc., and is said to be effective for diseases such as hypertension and diabetes. Accordingly, attention has been paid to tartary buckwheat, which has a very high rutin content compared to ordinary buckwheat.
[0003]
Compared to buckwheat from normal seed buckwheat, buckwheat from tartane seed buckwheat contains a large amount of rutin, but the activity of rutin-degrading enzyme that decomposes rutin is also strong, about 600 buckwheat flour from ordinary seed buckwheat. It is said that it exists twice. Therefore, the phenomenon that rutin is hardly contained in the tartary soba noodles produced in the normal noodle making process has also been found. More specifically, in tartary buckwheat flour containing a large amount of rutin, rutin is rapidly decomposed simultaneously with the addition of the buckwheat flour, and a large amount of quercetin is produced.
Quercetin, an aglycon of rutin, is the most flavonoid distributed in plants, and has been clarified as the main component of bitterness of tartary buckwheat known as bitter buckwheat.
Such a degradation phenomenon of rutin is a big problem from the viewpoint of the content and taste of rutin having nutritional value in processed foods such as tartoba soba using tartary buckwheat flour.
[0004]
Thus, in order to obtain a tartary buckwheat flour having a high rutin content, a technique for inactivating a rutin degrading enzyme from a tartane seed buckwheat raw material has been proposed. For example, it has been proposed to obtain a buckwheat flour by heat-treating a tartary buckwheat raw material (daffan seed buckwheat seed or buckwheat flour) to inactivate a rutin-degrading enzyme contained in the buckwheat (see Patent Document 1). ). Also proposed is a method for producing tartary buckwheat flour, which is made by subjecting tartary buckwheat seeds to wet heat treatment using water vapor to inactivate the rutin-degrading enzyme contained in the buckwheat seeds and then mill the buckwheat seeds. Here, it is disclosed that wet heat treatment is performed under atmospheric pressure (see, for example, Patent Document 2).
However, in recent years, as attention has been paid to tartary buckwheat noodles, means for better deactivating rutin-degrading enzyme from tartane buckwheat raw materials has been demanded.
[0005]
[Patent Document 1]
Japanese Patent Publication No. 5-63133 [Patent Document 2]
Japanese Patent No. 2766259 Specification [0006]
[Problems to be solved by the invention]
An object of the present invention is to provide a method for producing taddan buckwheat flour, which can inactivate a rutin-degrading enzyme better from a tartane seed buckwheat raw material. The present invention further provides a method for producing tartary buckwheat in which the rutin degrading enzyme is inactivated, and a buckwheat processed food produced using tartary buckwheat.
[0007]
[Means for Solving the Problems]
As a result of intensive studies to achieve the above-mentioned problems, the inventors of the present invention obtained a rutin-degrading enzyme by applying pressurized steam treatment to tartary seed buckwheat raw materials (including tartary seeds and buckwheat flour). The inventors have found that they can be deactivated well and have completed the present invention.
Therefore, this invention is a manufacturing method of a tartary buckwheat flour characterized by including the process of performing a pressurized steam process to a tartary seed buckwheat raw material. Specifically, the present invention is a method for producing tartary buckwheat flour, which comprises subjecting tartary seed buckwheat seed to pressurized steam treatment and milling from the seed. Here, the tartary buckwheat seed to be subjected to the pressurized steam treatment may be in a so-called brown buckwheat state or a soba seed. The present invention is also a method for producing tartane buckwheat flour characterized by subjecting buckwheat flour obtained by milling from tartary seed buckwheat seed to pressurized steam treatment.
The present invention is further directed to a method for producing tartoba buckwheat, characterized in that noodles are made using the tartary buckwheat flour produced by the above method. The present invention is further directed to a buckwheat processed food produced using the tartane buckwheat produced by the above method.
[0008]
DETAILED DESCRIPTION OF THE INVENTION
In the present invention, the tartary seed (Fagopyrum tataricum) buckwheat seed used as a raw material for tartary buckwheat flour is not particularly limited in its production area, such as Siberia, Northeast China and the South, Mongolia, India, Nepal, Bhutan, Korea , Including those cultivated in various places such as North Korea, Canada, North America.
As an embodiment of the present invention, there is a method for producing tartary buckwheat flour, which comprises subjecting tartary seed buckwheat seed to pressurized steam treatment and milling from the seed.
In general, buckwheat flour is carefully selected from buckwheat grains with buckwheat husk, called genba soba, and the non-endosperm portion such as buckwheat husk is separated and removed from the buckwheat noodles. It is manufactured through a milling process in which buckwheat seeds are pulverized to produce buckwheat flour.
In the above aspect of the present invention, the tartary buckwheat seed to be subjected to the pressurized steam treatment may be brown buckwheat or unsucked buckwheat. Gen buckwheat noodles and extracted buckwheat noodles may be obtained by conventional methods.
[0009]
The conditions for the pressurized steam treatment employed in the present invention are suitably 0.01 to 0.30 MPa, preferably 0.03 to 0.18 MPa.
Moreover, 101-150 degreeC is suitable for heating temperature, Preferably it is 115-135 degreeC.
The treatment time is generally 1 second to 40 seconds, preferably 8 seconds to 15 seconds.
As an apparatus for performing the above-mentioned pressurized steam treatment, there is, for example, a fluidized steam sterilizer, and the pressurized steam treatment can be performed by supplying tartane seeds to the apparatus. As a specific example of such a fluid steam sterilizer, there is a pressure sterilizer (trade name HTST-A600) manufactured by Kawasaki Kiko.
[0010]
Genba buckwheat or extracted buckwheat berries that have been subjected to pressurized steam treatment are unshelled and removed if they are genba buckwheat, and these dried buckwheat seeds are dried as necessary and then milled in the usual manner to produce buckwheat flour. . The milling method and the milling apparatus are not particularly limited, and a milling method and a milling apparatus that are usually employed in buckwheat milling can be used. Examples of the milling apparatus include a roll mill, a stone mill, and an impact pulverizer.
[0011]
As another embodiment of the present invention, there is a method for producing tartary buckwheat flour characterized by subjecting buckwheat flour obtained by milling from tartary seed buckwheat seed to pressurized steam treatment.
Here, the milling process for obtaining buckwheat from the seeds of tartane seeds may be in accordance with a conventional method, for example, carefully selecting the soba, unshelling the soba, and using the obtained noodles, Milling can be carried out according to a conventional method as described above.
The buckwheat flour thus obtained is subjected to pressurized steam treatment. In carrying out this pressurized steam treatment, the same apparatus can be used under the same conditions as the treatment applied to the tartary buckwheat seed described above.
[0012]
According to the present invention, the tartary buckwheat flour obtained by subjecting the tartary seed buckwheat seed to pressurized steam treatment or the buckwheat flour to pressurized steam treatment can be made into a tart buckwheat noodle making process. Tart soba can be in any form such as raw noodles, semi-raw noodles, dry noodles, fried noodles, and extruded noodles.
The noodle making process is not particularly limited. For example, ordinary buckwheat flour, wheat flour, salt, vital gluten, natural gum and the like are blended with the obtained tartane buckwheat as necessary, and a total of 100 of these raw materials 30 to 60 parts by mass of water is added to and kneaded with respect to parts by mass, and a noodle band is formed by a rolling machine or a hand-made method according to a conventional method.
[0013]
The tartary buckwheat flour obtained by the production method of the present invention can also be used for the production of various buckwheat processed foods in addition to tartane buckwheat. Examples of buckwheat processed foods produced using the tartary buckwheat flour obtained by the production method of the present invention include buckwheat, breads, cakes, biscuits, Japanese confectionery, buckwheat scraps, buckwheat, buckwheat crepes, There are soba noodles, piroshki and soba pudding.
Such a buckwheat processed food can be produced according to a conventional method. For example, buckwheat crepes can be made by blending buckwheat flour and flour as necessary, mixing with eggs, water, milk, etc., and baking well with a frying pan.
[0014]
【The invention's effect】
According to the method for producing tartary buckwheat of the present invention, buckwheat flour having a high inactivation rate of rutin degrading enzyme can be obtained, and the color tone of the buckwheat flour is well maintained in the beautiful yellow green color characteristic of tartary buckwheat flour. Yes. When added to the buckwheat flour obtained by the method of the present invention, many rutin components can be retained, and the production of quercetin components is suppressed to an appropriate amount.
Therefore, buckwheat processed foods such as tartane soba obtained from such buckwheat have a high rutin component content and high nutritional value, and have a good taste.
[0015]
【Example】
[Example 1]
The soba noodles with tartane seeds were subjected to pressurized steam treatment, and the soba noodles were pulverized with a letch mill to obtain a whole grain noodles with buckwheat noodles, and the rutin content and the like were tested.
First, as a control, Xuan buckwheat that was not subjected to pressurized steam treatment was pulverized with a Letch mill, and the rutin initial content value (mg%) of the obtained whole grain powder was measured. In addition, the general viable count (cells / g), coliforms (cells / g), and heat-resistant bacteria (cells / g) of the whole grain powder were measured.
Each measurement method is as follows.
General viable count (cells / g): Standard agar plate method Escherichia coli group (cells / g): Desoxycholate agar medium Thermophilic bacteria (cells / g): Standard agar after heating Medium Method Rutin Measurement Method: Whole grain powder was Soxhlet extracted (70 ° C., 60 minutes) with a fixed amount of methanol, and quantitative analysis was performed by high performance liquid chromatography.
The measurement conditions of high performance liquid chromatography are as follows.
Detector: UV absorption wavelength: 350nm
Garam: C18, 5 × 180mm
[0016]
On the other hand, in order to make the rutin-degrading enzyme work in the whole grain powder, the whole grain powder was diffused in water and allowed to stand at 30 ° C. for 1 hour, and then the whole grain powder was rapidly frozen at −20 ° C. and vacuum freeze-dried to prepare a sample.
The rutin content of the sample was measured, and the rutin content (mg%) after standing in water was measured. The rutin content is measured in the same manner as described above.
[0017]
In addition, using the same type of soba noodles as those used for the control, using the fluidized steam sterilizer (pressure sterilizer manufactured by Kawasaki Kiko (trade name: HTST-A600)) according to the method of the present invention under the following conditions: Pressurized steam treatment was performed.
Example (1) (Pressure condition: 0.05 MPa, Heating temperature: 120 ° C., Treatment time: about 10 seconds) and Example (2) (Pressure condition: 0.15 MPa, Heating temperature: 130 ° C., Treatment time: About 10 seconds).
The processed soba noodles were pulverized in the same manner as the above control, and the initial content of rutin (mg%), the general viable count (number / g), coliform group (number / g), heat-resistant bacteria ( Pieces / g) were measured in the same manner as the control.
Further, in order to make the rutin-degrading enzyme work in the whole grain powder, the whole grain powder is diffused in water and left at 30 ° C. for 1 hour, and then the whole grain powder is rapidly frozen and freeze-dried to obtain a sample. The content was measured, and the rutin content (mg%) after standing in water was measured.
[0018]
The results obtained are shown in Table 1 below.
[Table 1]
[0019]
[Example 2]
Pressurized steam treatment was performed on buckwheat flour obtained from milling tartary buckwheat seeds to obtain tartane buckwheat flour.
First, as a control, the rutin initial content value (mg%) of buckwheat flour obtained by milling from a tartary seed buckwheat seed was measured. In addition, the number of live bacteria (number / g), coliform group (number / g), and heat-resistant bacteria (number / g) of this buckwheat flour were measured. Each measurement method is the same as in Example 1.
In addition, the color tone of the buckwheat flour was examined using a color difference meter (trade name: ZE 2000, manufactured by NIPPON DENSHOKU).
[0020]
On the other hand, in order to make rutin-degrading enzyme work in buckwheat flour, the buckwheat flour was diffused in water and allowed to stand at 30 ° C. for 1 hour in the same manner as in Example 1. did. In the same manner as in Example 1, the rutin content of the sample was measured, and the rutin content (mg%) after standing in water was measured.
[0021]
In addition, by using the above-described fluidized steam sterilizer, buckwheat flour similar to buckwheat flour from tartane seed buckwheat seeds adopted for the control was subjected to pressurized steam treatment under the following conditions by the method of the present invention.
Example (3) (pressurizing condition: 0.05 MPa, heating temperature: 120 ° C., processing time: about 10 seconds) and example (4) (pressurizing condition: 0.15 MPa, heating temperature: 130 ° C., processing time: About 10 seconds).
The rutin initial content (mg%), the number of general viable bacteria (cells / g), the coliform group (cells / g), and the heat-resistant bacteria (cells / g) were measured in the same manner as the control. Further, the color tone of this buckwheat flour was examined using the above color difference meter.
Furthermore, in order to make the rutin-degrading enzyme work in buckwheat flour, the buckwheat flour is diffused in water and allowed to stand at 30 ° C. for 1 hour in the same manner as in the control. The rutin content of the sample was measured, and the rutin content (mg%) after standing in water was measured.
The results are shown in Tables 2 and 3 (color tone of buckwheat flour).
[0022]
[Comparative example]
Tartary buckwheat seeds similar to those employed in Example 2 above were applied to a steamed steamer under atmospheric pressure and wet saturated steam for about 2 minutes, then cooled to room temperature, dried, then dehulled and milled, then tart buckwheat I got a powder.
The color tone of this tartary buckwheat flour was examined with the above color difference meter. The results are shown in Table 3.
[0023]
[Table 2]
[0024]
[Table 3]
L (brightness) means that the larger the value, the brighter the color tone.
a (+ red-green) means that redness increases in the positive direction and greenness increases in the negative direction. b (+ yellow-blue) means that yellowness increases in the positive direction and blueness increases in the negative direction.
[0025]
[Example 3]
Production of buckwheat Using the tartary buckwheat flour obtained in Example 4 of Example 2 above, buckwheat was produced by mechanical noodles and hand-made noodles according to the following composition and operation.
Hand-made noodles: Add 45 parts by weight of water to the above composition, stir and knead by hand, roll the resulting kneaded material with a rolling pin according to a conventional method, create a noodle band, and after rolling, did.
[0026]
[Example 4]
Production examples of buckwheat processed foods other than buckwheat: Raw material for buckwheat crepe: 50 g of weak wheat flour, 30 g of tartane buckwheat flour obtained in Example (4), 2 eggs, 1 cup of milk, 30 g of sugar, 15 g of butter.
procedure:
1. Sifted flour and buckwheat in a bowl and mixed well.
2. Eggs were put in milk and mixed well with a whisk, and mixed into powder about 3 times.
3. 2. Add the butter dissolved in sugar to the above 2. In addition, I made dough.
4). A small amount of butter was melted in a frying pan and the seeds were thinned to about 20 cm and baked.
Claims (6)
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| JP4677521B2 (en) * | 2006-05-10 | 2011-04-27 | 株式会社メイティア | Tartary buckwheat-containing solid food, method for producing the same, and binder |
| JP2010094034A (en) * | 2008-10-14 | 2010-04-30 | Gunze Ltd | Buckwheat red yeast and method for producing the same |
| JP5887070B2 (en) * | 2011-05-26 | 2016-03-16 | 東洋水産株式会社 | Buckwheat flour, how to use buckwheat flour, noodles, and processed noodle strip food |
| JP5950431B2 (en) * | 2011-10-12 | 2016-07-13 | 国立研究開発法人農業・食品産業技術総合研究機構 | Bread or confectionery |
| JP5734923B2 (en) * | 2012-07-06 | 2015-06-17 | 日穀製粉株式会社 | Soba mix powder for instant galette and manufacturing method thereof |
| CN109965205B (en) * | 2019-04-02 | 2022-05-03 | 成都大学 | Buckwheat noodles rich in rutin and quercetin and preparation method thereof |
| CN112493398A (en) * | 2020-08-26 | 2021-03-16 | 云南省农业科学院农产品加工研究所 | Method for efficiently keeping stability of rutin in tartary buckwheat food processing |
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