JP7136409B2 - Processing method of brown buckwheat - Google Patents

Description

The present invention relates to a processing method for brown buckwheat, which suppresses the growth of bacteria, enhances the flavor of buckwheat, and prevents quality deterioration.

Since ancient times, kanzarashi soba has been produced by placing brown buckwheat harvested in autumn in a bag, immersing it in cold water during the extremely cold season, pulling it out, draining it, dehydrating it, and drying (ripening) it while exposing it to the cold wind. It is said that kanzarashi soba has a sweet taste and a pleasant texture because the lye is removed.
It has been proposed to soak buckwheat in cold water for 7 to 10 days to remove scum, bury it in natural snow to enhance its flavor, and then dry it in the sun to adjust the water content to around 16%. (Patent document 1)
However, immersing the brown buckwheat in cold water increases the number of germs adhering to the brown buckwheat. In order to prevent this, soba noodles are immersed in an ethanol solution to prevent the growth of germs. (Patent document 2)

Japanese Patent Application Laid-Open No. 2003-189807 JP-A-53-148527

In Patent Document 1, the method is the same as the conventional kanzarashi buckwheat, but the lye (bitter and astringent component), which is a disgusting taste of buckwheat, is not sufficiently removed, and the exposure to cold water causes the propagation of various bacteria, resulting in noodle making. It is necessary to take measures to prevent the deterioration of buckwheat noodles. In addition, germination of buckwheat can be seen by immersion in cold water, but since the period of exposure to cold water during immersion requires a long period of 7 to 10 days, germination proceeds and excessive changes in ingredients occur, resulting in buckwheat. Since it affects taste, it is necessary to suppress germination.
Since the growth of various bacteria occurs during the drying and aging period after immersion in cold water, it may affect the taste and quality of buckwheat. It is necessary to suppress the propagation of germs from immersion in cold water.

The present invention has been made to achieve the above object, and the first invention is
A predetermined amount of brown buckwheat is packed in an air-permeable, water-resistant and durable storage bag, and immersed in cold water of 4 to 5 ° C or less for 48 hours,
Remove from cold water and drain to about 50%,
Immerse in alcoholic liquid (ethanol preparation) for 1 to 2 minutes,
After pulling up and draining,
Forced dehydration with a dehydrator,
It is exposed outdoors to sub-zero conditions, dried, and the water content is 30% or less,
Indoors, dry to about 15% moisture using wind power,
A method for processing brown buckwheat, characterized in that the buckwheat is aged for 60 to 90 days under cold and warm conditions.

The second invention is the method for processing brown buckwheat according to the above item 1, wherein forced dehydration is carried out at 800 rpm for 1 to 2 minutes using a dehydrator.
A third invention is the method for processing brown buckwheat according to the above 1 or 2, characterized in that the aging after drying is carried out at a cold temperature of -1 to -5°C.

The lye can be removed by exposing the brown buckwheat to cold water, but the black water can be removed by forcibly dehydrating it, so the lye can be removed more than the lye is removed by exposing it to cold water.
By immersing the noodles in alcoholic liquid containing ethanol as a main component, it is possible to suppress the growth of bacteria, suppress the growth of bacteria during the drying and aging period, and suppress the deterioration of the noodles after they are made. In addition, by immersing in an ethanol solution, it is possible to suppress enzyme activity and germination. can be held.

Process schematic diagram of the present invention Test report on the number of viable bacteria, etc. of soba noodles

As shown in the schematic process diagram of FIG. 1, the brown buckwheat processing method of the present invention involves immersing brown buckwheat contained in a bag in cold water, pulling it up and draining it, immersing it in alcoholic liquid containing ethanol as a main component, and then pulling it up. This is a method of processing unpolished buckwheat by draining the water, forcibly dehydrating it with a dehydrator, and then drying and maturing it.

The processing method of brown buckwheat will be explained.
1. Packing of brown buckwheat into a bag About 5.5 kg of brown buckwheat was packed in an air-permeable, water-resistant and durable storage bag.
2. Immersion in cold water A bag filled with brown buckwheat was immersed in cold water at 4-5°C or less to remove lye, and after 48 hours, it was taken out of the cold water.
The reason why the immersion in cold water was set to 48 hours is that brown buckwheat starts to germinate when immersed for 24 hours or more. time.

3. Pulling out and draining Draining was performed for 4 to 5 days in a state where the bag containing the brown buckwheat pulled out from the cold water was placed so that the water content became 50% or less.

4. Immersion in alcoholic liquid The bag containing the drained brown buckwheat was immersed in alcoholic liquid containing ethanol as a main component for 4 to 5 minutes.
As a result of examining the alcoholic liquid, the alcoholic liquid is ethanol: 65.2%, glycerin fatty acid ester: 1.0%, water: 33.8% "Food Fresh AR" manufactured by Taisho Technos Co., Ltd. It was used.

5. Forced dehydration A bag containing brown buckwheat immersed in alcoholic liquid was pulled up, water was drained, and forced dehydration was performed using a dehydrator. Dehydration was performed until the water content became around 30%.
A centrifugal dehydrator OKS-18S manufactured by Iwatsuki Kikai Seisakusho was used as the dehydrator.
The rotation speed of the dehydrator was compared and verified in 4 patterns of (1) 500 rpm, (2) 600 rpm, (3) 700 rpm, and (4) 800 rpm. Since it was confirmed that the buckwheat was properly dehydrated without damaging it, the dehydration speed was set to 800 rpm, and the operating time was 1 to 2 minutes.
Black water was removed by forced dehydration, so it is thought that the lye component dissolved in the water was removed.

6. Drying The bag containing the dehydrated brown buckwheat was dried indoors using wind power so that the final moisture content was about 15%.
Indoor wind power is generated by installing a fan on the ceiling of the room, installing a ventilation fan, taking out the buckwheat noodles from the bag, arranging them on the table, blowing the wind from the ceiling, and exhausting it from the ventilation fan. I went to

7. Aging Dried brown buckwheat was aged for 60 to 90 days under cold conditions of -2°C.
A necessary amount of matured brown buckwheat was removed from the shell, milled, and then made into buckwheat noodles.

Next, the analysis values of the number of viable bacteria and content components of brown buckwheat processed according to the present invention are shown.
・ Comparison of the number of general viable bacteria is shown in Table 1. As targets, brown buckwheat without immersion in alcohol and without forced dehydration in the processing treatment, brown buckwheat without immersion in alcohol and with forced dehydration, and after aging Shows the number of viable bacteria in unhusked buckwheat with and without husks.
The viable cell count was measured by the agar culture method.

With or without the shell, the number of viable bacteria was higher in the sample with the shell, and the number of viable bacteria in the sample immersed in alcoholic liquid was lower than in the other samples, indicating that the growth of various bacteria was suppressed.
If the number of viable bacteria is large, the noodles will turn red due to deterioration over time when made into noodles after threshing and milling, and the noodles will not keep for a long time. Noodles made from raw materials can prevent discoloration due to deterioration over time.
Next, FIG. 2 shows the general number of viable bacteria, etc. of buckwheat noodles, which can be kept for a long time when made into noodles, with reference to a test report requested from Koto Microbiological Research Institute Food Analysis Center.
From this result, it can be said that the immersion in alcoholic liquid suppresses the propagation of various germs.

・Comparison of total polyphenol content and amino acid content Table 2 shows the total polyphenol content, and Table 3 shows the comparison of amino acid content after ripening.
Unprocessed unprocessed unprocessed unprocessed unprocessed unprocessed unprocessed unprocessed unprocessed unprocessed unprocessed unprocessed unprocessed unprocessed buckwheat and dehydrated unhusked buckwheat were measured for the component contents.
The total polyphenol amount was determined by the absorbance method. The equipment used was U5100 manufactured by HITACHI.
The amount of amino acids was determined by an absorbance method using U5100 manufactured by HITACHI.

By immersion in cold water, a decrease in the total polyphenol content was observed, and it can be said that the bitterness and harsh taste components caused by polyphenols are reduced.
The amino acid content was increased by immersion in cold water, but decreased by immersion in alcoholic liquid. Immersion in alcoholic fluid decreased the total polyphenol content and the amino acid content, suggesting that the enzymatic activity was suppressed.

According to the present invention, the immersion in alcoholic fluid was able to suppress the enzymatic activity more than the conventional method, and it is thought that excessive changes in the components could be suppressed. In addition, it is thought that the forced dehydration removed the lye component that affects the umami of the buckwheat.

According to the method for processing brown buckwheat of the present invention, by immersing the buckwheat in alcoholic liquid, it is possible to suppress the growth of various bacteria and suppress excessive changes in ingredients. In addition, forced dehydration can remove lye caused by remaining polyphenols.

According to the present invention, it is possible to obtain buckwheat noodles rich in umami components inherent in buckwheat, in which lye is removed in addition to the texture and throat sensation that are said to be present in conventional cold soba noodles. In addition, it is possible to obtain buckwheat noodles that keep for a long time because the propagation of bacteria caused by immersion in cold water is suppressed.

Autumn buckwheat is harvested by harvesting brown buckwheat that remains green, but in the method of processing brown buckwheat of the present invention, it was possible to obtain brown buckwheat that remained green.

Claims (3)

A predetermined amount of brown buckwheat is packed in an air-permeable, water-resistant and durable storage bag, and immersed in cold water of 4 to 5 ° C or less for 48 hours,
Remove from cold water, drain to 50 % ,
Immerse in alcoholic liquid (ethanol preparation) for 4 to 5 minutes,
After pulling up and draining,
It is exposed outdoors to sub-zero conditions, dried, and the water content is 30% or less,
Indoors, after drying to 15% moisture using weathering force,
A method for processing brown buckwheat, characterized in that the buckwheat is aged for 60 to 90 days under cold and warm conditions. 2. The method for processing brown buckwheat according to claim 1, wherein forced dehydration by a dehydrator is performed at 800 rpm for 1 to 2 minutes. The method for processing brown buckwheat according to any one of claims 1 and 2, wherein the aging is performed at -1 to -5°C under cold temperature.

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