JP4607812B2 - Production method of buckwheat - Google Patents

Description

  TECHNICAL FIELD The present invention relates to a method for producing buckwheat, and more specifically, a buckwheat with rich buckwheat flavor, a clear appearance and a unique appearance due to coarse buckwheat flour, and a crisp texture can be obtained. It relates to a method for producing buckwheat.

In general, buckwheat flour is obtained by milling buckwheat grains (nuclus) with a stone mortar or roll, and the average particle size is usually about 90 to 120 μm or smaller than this range.
Conventionally, as an example of a method for producing buckwheat, a method for producing boiled buckwheat, characterized by using buckwheat flour that passes through a sieve having an aperture of 106 μm (Patent Document 1); (a) buckwheat flour having a particle size of 106 μm or less, (B) A method for producing frozen buckwheat noodles, wherein starch and (c) gluten are used to produce gelatinized buckwheat and then frozen (Patent Document 2); 50% fine powder having a particle size of 51 μm or less Steamed buckwheat noodles with excellent preservability, characterized by steaming treatment and pH adjustment treatment to raw buckwheat prepared from raw materials containing buckwheat flour and flour other than buckwheat flour (Patent Document 3): A method for producing polyhydro soba using a buckwheat flour having a particle size of 25 to 45% by weight (Patent Document 4) is known. .
However, all of the methods described in the above-mentioned documents are intended to improve the texture of buckwheat by using a lot of fine buckwheat flour (buckwheat with a grain size of about 120 μm or less). The lack of transparency and lack of transparency and a satisfactory and crisp texture cannot be obtained.
JP-A-11-32713 Japanese Patent Laid-Open No. 11-69950 JP 2002-153226 A JP 2005-237346 A

  The present invention has been made in view of the above-described conventional situation, and is rich in buckwheat flavor, has a transparent appearance and a unique appearance due to coarse buckwheat flour, and has a crisp texture. It is an issue to provide.

  As a result of repeating various studies to solve the problem, the present inventor has rich buckwheat flavor, transparency and coarse-grained buckwheat using a buckwheat flour containing a specific amount of coarse-grained buckwheat having a particle size of 200 μm or more It has been found that buckwheat having a unique appearance with powder and having a crisp texture is obtained, and the present invention has been completed.

That is, the present invention adds 28 to 33% by mass of water to 100% by mass of raw material powder containing 30 to 70% by mass of buckwheat flour containing 30 to 50% by mass of coarse buckwheat having a particle size of 500 μm or more. The above-mentioned problems are solved by a method for producing buckwheat.

  According to the present invention, buckwheat can be obtained that is rich in the natural flavor of buckwheat, has a transparent appearance and a unique appearance due to coarse buckwheat flour, and has a crisp texture.

Embodiments according to the present invention will be described below.
In general, buckwheat, such as Japanese buckwheat, is manufactured by adding water and kneading raw material powder containing buckwheat flour and, if necessary, flour other than buckwheat flour, but in the present invention In addition, it is essential to use buckwheat flour having a specific composition called buckwheat flour containing 25% or more coarse buckwheat flour having a particle size of 200 μm or more.

The particle size of the coarse buckwheat flour used in the present invention is 200 μm or more, preferably 200 μm or more and 700 μm or less, particularly preferably 300 μm or more and 650 μm or less. If the grain size of the coarse buckwheat flour is smaller than 200 μm, it is difficult to obtain the transparency and unique appearance of buckwheat.
In buckwheat flour, the content of coarse buckwheat flour having a particle size of 200 μm or more is 25% by mass or more, preferably 25 to 70% by mass, particularly preferably 40 to 70% by mass. When the content of the coarse buckwheat flour is less than 25% by mass, the obtained buckwheat is poor in transparency and rough grind and tends to have a rough and crisp texture.

In addition, in the present invention, by using buckwheat flour containing 30-50% by mass of coarse buckwheat flour having a particle size of 500 μm or more, buckwheat with a more original flavor can be obtained. The particle size of coarse buckwheat flour having a particle size of 500 μm or more is preferably 500 μm or more and 700 μm or less, and particularly preferably 500 μm or more and 650 μm or less. Further, the content of coarse buckwheat flour having a particle size of 500 μm or more in buckwheat flour is particularly preferably 30 to 40% by mass. When the amount is less than 30% by mass, it is difficult to obtain a sufficient flavor of the buckwheat. On the other hand, when the amount is more than 50% by weight, the surface smoothness of the obtained buckwheat is reduced, and especially when producing buckwheat And this leads to a decrease in workability in the rolling process.
The particle size of buckwheat flour and the like can be measured by using a known particle size measuring device. For example, particle size distribution measurement using a known laser diffraction scattering method can be exemplified using “Microtrack” (manufactured by Nikkiso Co., Ltd.).

Examples of the raw material for the coarse buckwheat flour used in the present invention include ordinary buckwheat and so on, regardless of the production area such as domestic, Chinese and North American.
Although it does not restrict | limit especially as a manufacturing method of coarse-grain buckwheat flour, For example, it has a particle size of 200 micrometers or more by adjusting the degree of grinding | pulverization, such as a mortar or a roll, with the buckwheat noodle or the threshed buckwheat grain (Nuki) Method for obtaining coarse buckwheat flour (1); or using millstone or roll, etc., adjusting the mixing ratio of fractions divided by particle size after milling buckwheat or threshed buckwheat Examples thereof include a method (2) for obtaining coarse buckwheat flour having a particle size of 200 μm or more.

In the present invention, buckwheat flour other than the coarse-grained buckwheat flour of the above-mentioned particle size is also blended, but the buckwheat flour can be obtained using the same raw materials and production methods as the coarse-grained buckwheat flour, and only the particle size Are different.
In the buckwheat raw material powder containing buckwheat flour, the content of buckwheat flour is preferably 30 to 70 mass%, particularly preferably 30 to 50 mass%. When the amount is less than 30% by mass, it is difficult to obtain a sufficient flavor of the buckwheat. On the other hand, when the amount is more than 70% by weight, the surface smoothness of the obtained buckwheat is reduced, and especially when the buckwheat is produced, it is particularly complex. And this leads to a decrease in workability in the rolling process.

In the present invention, ingredients other than the buckwheat flour can be blended with the buckwheat raw material powder containing the buckwheat flour as necessary. For example, wheat flour, rice flour, barley flour, yam flour, various starches conventionally used in the production of buckwheat (for example, wheat starch, potato starch, tapioca starch, corn starch, waxy corn starch, rice starch, sweet potato starch, These modified starches, etc.) can be used, and one or two or more of these can be appropriately combined and added.
Among these, wheat flour is suitably used as the binder flour. As wheat flour, any of weak wheat flour, medium wheat flour, strong wheat flour, and mixed powders of two or more thereof can be used, and strong wheat flour is particularly preferred.

  In addition to the above-mentioned components, auxiliary ingredients and additives conventionally used for buckwheat, such as wheat gluten, salt, egg white, noodle quality improver, pigment, emulsifier, alcohol, gelling agent, colorant, antiseptic One or two or more kinds of agents, vitamins, minerals, amino acid and other nutrient fortifiers, tea powder, seaweed powder and the like can be added and mixed as appropriate.

  The buckwheat of the present invention can be produced according to a conventional method using the above raw material powder. For example, raw buckwheat is prepared by adding water, kneading (mixing), combining, rolling, and cutting. Moreover, if necessary, this raw buckwheat may be dried to prepare dried buckwheat. In addition, as for the addition amount of water, it is preferable to add 28 to 33% of water with respect to 100 mass% of raw material powder | flour. If the amount of water added is less than 28%, the connection of the noodle band is poor, and the workability tends to be difficult.

  Examples of the buckwheat of the present invention include Japanese soba, udon, Chinese noodles and the like.

  Next, in order to describe the present invention more specifically, examples and comparative examples will be described. However, the present invention is not limited to the following examples.

Example 1
A raw material powder containing 30% by weight of buckwheat flour and 70% by weight of wheat flour was prepared. The buckwheat flour used is a buckwheat flour containing 26% by mass of coarse buckwheat flour. This coarse buckwheat flour is milled using a stone mortar and then mixed into fractions divided by particle size. And was obtained by adjusting the particle diameter of 200 μm or more. In addition, “Aution” (made by Nisshin Flour Milling) was used as the flour.
31% by mass of water was added to 100% by mass of the raw material powder prepared above, and mixing was performed for 10 minutes with a pin mixer. Thereafter, in accordance with a conventional method, compounding, rolling (final noodle strip thickness 1.30 mm), cutting (cutting) Blade # 22). The prepared soba was boiled for 1 minute and exposed to cold water to obtain raw soba.

Example 2
Raw buckwheat was obtained in the same manner as in Example 1 except that the raw material powder containing 50% by weight of buckwheat flour and 50% by weight of wheat flour was used.

Example 3
Raw buckwheat noodles in the same manner as in Example 1 except that 70% by weight of buckwheat flour and 30% by weight of wheat flour and 6% by weight of wheat gluten were added to 100% by weight of raw material flour. Got.

Example 4
After milling Gen soba using a stone mortar, coarse buckwheat flour having a particle size of 500 μm or more was obtained by adjusting the mixing ratio of the fractions classified by particle size.
Raw buckwheat noodles in the same manner as in Example 1 above, except that the raw material powder containing 30% by weight of buckwheat flour containing 41% by weight of coarse buckwheat flour having a particle size of 500 μm or more and 70% by weight of wheat flour was used. Got.

Example 5
50% by weight of buckwheat flour containing 41% by weight of coarse buckwheat flour having a particle size of 500 μm or more obtained in Example 4 above, 50% by weight of wheat flour, and 100% by weight of raw material flour, wheat gluten Noodles were obtained in the same manner as in Example 1 except that the raw material powder added with 3% by mass was used.

Example 6
Using millstone, milled buckwheat noodles, and then adjusted the mixing ratio of the fractions divided by particle size, to obtain coarse buckwheat flour having a particle size of 200 μm or more.
Raw buckwheat noodles in the same manner as in Example 1 above, except that the raw material powder containing 30% by weight of buckwheat flour containing 75% by weight of coarse buckwheat flour having a particle size of 200 μm or more and 70% by weight of wheat flour was used. Got.

Example 7
The raw buckwheat obtained in Example 1 was dried to obtain dry noodles, and the dry noodles were boiled for 3 minutes 30 seconds and exposed to cold water to obtain buckwheat noodles.

Example 8
The raw buckwheat obtained in Example 2 was dried to obtain dry noodles, and the dry noodles were boiled for 3 minutes 30 seconds and exposed to cold water to obtain buckwheat noodles.

Example 9
The raw buckwheat obtained in Example 3 was dried to make dry noodles, which were boiled for 3 minutes and 30 seconds and exposed to cold water to obtain buckwheat noodles.

Example 10
The raw buckwheat obtained in Example 4 was dried to make dry noodles, and the dry noodles were boiled for 3 minutes 30 seconds and exposed to cold water to obtain buckwheat noodles.

Example 11
The raw buckwheat obtained in Example 5 was dried to make dry noodles, and the dry noodles were boiled for 3 minutes 30 seconds and exposed to cold water to obtain buckwheat noodles.

Example 12
The raw buckwheat obtained in Example 6 was dried to make dry noodles, and the dry noodles were boiled for 3 minutes 30 seconds and exposed to cold water to obtain buckwheat noodles.

Comparative Example 1
Raw buckwheat was obtained in the same manner as in Example 1, except that 30% by weight of buckwheat flour containing 3% by weight of coarse grain buckwheat flour and raw material powder containing 70% by weight of wheat flour were used.

Comparative Example 2
Raw buckwheat was obtained in the same manner as in Example 1, except that 50% by mass of buckwheat flour containing 3% by mass of coarse buckwheat flour and raw material powder containing 50% by mass of wheat flour were used.

Comparative Example 3
Except for using raw material powder containing 70% by weight of buckwheat flour containing 3% by weight of coarse buckwheat flour and 30% by weight of wheat flour and adding 6% by weight of wheat gluten to 100% by weight of raw material flour. Raw buckwheat noodles were obtained in the same manner as in Example 1 above.

Comparative Example 4
The raw buckwheat obtained in Comparative Example 1 was dried to obtain dry noodles, and the dry noodles were boiled for 3 minutes 30 seconds and exposed to cold water to obtain buckwheat noodles.

Comparative Example 5
The raw buckwheat obtained in Comparative Example 2 was dried to obtain dry noodles, and the dry noodles were boiled for 3 minutes and 30 seconds and exposed to cold water to obtain buckwheat noodles.

Comparative Example 6
The raw buckwheat obtained in Comparative Example 3 was dried to obtain dry noodles, and the dry noodles were boiled for 3 minutes and 30 seconds and exposed to cold water to obtain buckwheat noodles.

Comparative Example 7
Raw buckwheat was obtained in the same manner as in Example 1 except that the raw material powder containing 30% by mass of buckwheat flour containing 20% by mass of coarse grain buckwheat and 70% by mass of wheat flour was used.

Comparative Example 8
Raw buckwheat was obtained in the same manner as in Example 1 except that raw material powder containing 30% by weight of buckwheat flour having a particle size of less than 200 μm and 70% by weight of wheat flour was used.

Test example 1
About the appearance of each buckwheat obtained in Examples 1-12 and Comparative Examples 1-8, and workability in the composite and rolling process, while evaluating with 5 panelists according to the following evaluation criteria, each soba was eaten, The texture was evaluated according to the evaluation criteria. As for workability, the combination of noodle strips during the noodle making and rolling process was evaluated. The average value of the results is shown in Table 1.
In each example and comparative example, the particle size of buckwheat flour was measured using a known laser diffraction scattering method using Microtrac FRA9220 (dry type) (manufactured by Nikkiso Co., Ltd.).

◎ Appearance Evaluation Criteria 5: Transparency, coarseness, very strong.
4: Transparent feeling, coarse grind feeling, strong.
3: There is a feeling of transparency and rough grinding.
2: Transparency, coarse grind, poor
1: Transparency, coarse grinding feeling, very poor.

◎ Evaluation criteria 5 for crispness: Very crisp.
4: Good crispness.
3: Slightly crisp.
2: Slightly crisp.
1: Bad crispness.

◎ Smoothness evaluation standard 5: Smooth.
4: Slightly smooth.
3: Normal.
2: Slightly rough.
1: It is rough.

◎ Flavor Evaluation Criteria 5: The original flavor of buckwheat is very strong.
4: The original flavor of buckwheat is strong.
3: The original flavor of buckwheat can be felt.
2: The original flavor of buckwheat is slightly weak.
1: The original flavor of buckwheat is weak.

◎ Evaluation criteria for workability in compounding and rolling processes 5: Very good.
4: Good.
3: Normal.
2: Slightly bad.
1: Very bad.

Claims (2)

Buckwheat characterized by adding 28 to 33% by mass of water to 100% by mass of raw material powder containing 30 to 70% by mass of buckwheat flour containing 30 to 50% by mass of coarse grain buckwheat having a particle size of 500 μm or more. Manufacturing method. The method for producing buckwheat according to claim 1, wherein the buckwheat flour is buckwheat flour containing 41 to 50% by mass of the coarse buckwheat flour.