JPH01235554A - Production of buckwheat noodle - Google Patents

Abstract

PURPOSE:To obtain raw and dried buckwheat noodles giving very good appearance, texture and taste after made into noodles and boiled, by adding rough buckwheat flour which is obtained by husking and collecting the outer layer of endosperm remaining after removal of the inner layer, epidermis and germ to a cereal flour such as wheat flour. CONSTITUTION:As described above, the inner layer of endosperm which is poor in flavor is removed. Then, the remaining outer layer, epidermis and germ are roughly ground to 40-80 mesh to prepare rough buckwheat flour in which protein bonds to starch in each particle. The rough flour is mixed with a cereal flour such as wheat flour in an amount of 5-50pts.wt. When needed, a binder and salt are added and the mixture is made into noodles in a usual manner. The resultant noodles have good flavor and excellent appearance, because the buckwheat flour and the wheat flour become separately glue to give a clear appearance.

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a method for producing soba noodles, and more specifically, to raw soba noodles that have extremely good appearance, texture, taste, etc. after boiling. This invention relates to a method for producing noodles and dried soba noodles.

[Conventional technology]

Traditionally, buckwheat flour, the raw material for soba noodles, is produced by removing the buckwheat a (also called pericarp) from brown buckwheat noodles (also called buckwheat seeds) and grinding them in a stone mill or rolling them. Grind it and add it to flour etc. from 30 to 8
Soba noodles were manufactured after mixing 0%.

All of the above buckwheat flours have a particle size of 80 to 250 mesh, but stone-ground buckwheat flour accounts for about 25% of the particle size, and roll-ground buckwheat flour accounts for about 25% of the grain size, and roll-ground buckwheat flour has a particle size of about 17
Approximately 30% of the particles have a particle size of 0 mesh, and this is described in detail in Nagano Food Industry Research Report 13:154 (1985). Further, during the milling process, three types of powder are obtained: powder for the center of the endosperm, powder for the middle layer of the endosperm, and mixed powder of the outer layer, cuticle, and germ of the endosperm. Conventional soba noodles are made from buckwheat flour using a binder such as wheat flour. In addition, the production of dried soba noodles is the same as that for soba noodles, or a drying process is performed with or without the use of saline.

[Problem to be solved by the invention]

As mentioned above, conventional soba noodles are made by using buckwheat flour by mixing or not mixing flour from the inner layer of the endosperm, the outer layer of the endosperm, the dermis, and the endosperm. smoothness,
It was unsatisfactory in terms of transparency and flavor.

The present invention focused on the fact that using buckwheat flour coarsely ground to a particle size of 40 to 80 mesh slows down the flow of protein, and as a result of various studies, we developed a method that uses buckwheat flour that has been coarsely ground to a particle size of 40 to 80 mesh. Although a good appearance and texture were obtained by coarsely grinding, the flavor was significantly degraded, so by removing the inner layer of the endosperm and coarsely grinding the outer layer, cuticle, and germ of the endosperm, the appearance was improved. 1) It was established that soba noodles with good texture and flavor could be obtained.

[Means to solve the problem]

The method for manufacturing buckwheat noodles according to the present invention involves first removing the inner layer of endosperm from the inner kernel from which the buckwheat husk has been removed, and grinding the cuticle, outer layer of endosperm, and germ of the inner kernel into 40 to 80 m2 pieces. to obtain coarsely ground buckwheat flour. 5 to 50 parts by weight of this coarsely ground buckwheat flour is mixed into grain flour such as wheat flour. After that, the noodles are made by a conventional method.

[Action of the invention]

The buckwheat flour used in the method of the present invention does not contain the inner layer of the endosperm, which is rich in starch and lacks aroma, but contains the cuticle, outer layer of the endosperm, and germ, which are rich in protein and have a strong aroma. It consists of two parts. The cuticle, the outer layer of the endosperm, and the germ are coarsely ground into 40 to 80 mesh pieces, so each grain of buckwheat flour has protein and starch combined, making it water-soluble. The protein does not dissolve into the boiled noodles, and the buckwheat starch and wheat starch form a separate lake. In addition, in the boiling wire, the part with coarse grain size remains hard and a gradient of hardness occurs between the part with fine grain size, and the change between the soft part and the hard part produces different contact stimulation. Moreover, if the buckwheat flour is coarse, the surface of the boiled noodles will be a collection of large buckwheat flour surfaces, resulting in a smooth texture.

〔Example〕

In the present invention, brown soba is carefully selected using a conventional method, and any impurities present therein are removed. The buckwheat husks are removed from this brown soba using a milling roll to obtain the inner grain. First, the inner kernel is lightly ground using a roll, and the inner layer of the endosperm is removed using a sieve.

This inner layer has a high content of starch, low protein and low ash content, is white in color, and lacks the flavor of buckwheat.

Next, the outer layer of the endosperm remaining after removing the inner layer, the cuticle part, and the germ part are further passed through a roll and sieved to obtain coarsely ground buckwheat flour of 40 to 80 mesh.

In this case, the cuticle part, the outer layer part of the endosperm, and the germ part may be ground into 40 to 80 meshes as a whole, for example, the cuticle part is 40 to 50 meshes, the outer layer part of the endosperm is 50 to 60 meshes, The germ part may be ground to 65 to 75 mesh and mixed. The cuticle part, the outer layer of the endosperm, and the germ part are rich in protein and have a strong aroma. If these parts are coarsely ground, the protein and starch will be bound together in each grain of buckwheat flour, and the protein will not dissolve and the buckwheat starch and wheat starch will form a separate lake. . In addition, in the boiling wire, the part with coarse grain size maintains its hardness, and a different contact stimulation occurs due to the change from the part with fine grain size. Furthermore, the surface of the boiled noodles is a collection of large areas of buckwheat flour. Incidentally, if the mesh is coarse (less than 40 meshes), the noodle-manufacturing properties will be extremely poor.

Furthermore, 5 to 5 % of the coarsely ground buckwheat flour is added to grain flour such as wheat flour.
Mix 0 parts by weight. In some cases, binders (thickening materials such as carboxymethyl cellulose, alginic acid, propylene glycol ester, locust bean gum, proteins such as egg white, casein, carob jam, and gluten, emulsifying materials such as lecithin and glycerin fatty acid ester), Add salt, etc., and mix in the usual manner. If the amount of coarsely ground buckwheat flour is less than 5 parts by weight, it will not have any effect on flavor or crispness, and if it exceeds 50 parts by weight, the noodle-manufacturability will deteriorate.
It is not possible to obtain soba noodles that take advantage of the characteristics of coarsely ground buckwheat flour.

Example 1 Coarsely ground buckwheat flour was obtained by grinding the outer layer, cuticle, and germ of the endosperm into 40 to 80 mesh pieces, and 30 parts of water was added to 30 parts of this coarsely ground buckwheat flour and 70 parts of wheat flour, and the mixture was mixed in a mixer. The mixture was thoroughly stirred and kneaded. This was rolled with a rolling roller to a thickness of 1.3 mm, and then a green wire was obtained using a No. 20 toothed blade.

Example 2 30 parts of water was added to 40 parts of coarsely ground buckwheat flour and 60 parts of wheat flour obtained in the same manner as in Example 1, and green wire was obtained in the same manner as in Example 1.

Example 3 20 parts of coarsely ground buckwheat flour obtained in the same manner as in Example 1.

Using a mixed raw material of brown soba 5 from Hokkaido and brown soba 5 from Canada, buckwheat flour (hereinafter referred to as "buckwheat flour") is made by removing the buckwheat husks from the brown soba, roll-grinding the inner grain to make the whole grain 80 to 250 mesh. A raw noodle wire was obtained in the same manner as in Example 1 by adding 30 parts of water to 20 parts of buckwheat flour and 60 parts of wheat flour.

Example 4 To 20 parts of coarsely ground buckwheat flour obtained in the same manner as in Example 1, 40 parts of coarse buckwheat flour obtained in the same manner as in Example 3, and 40 parts of wheat flour,
30 parts of water was added, and a green wire was obtained in the same manner as in Example 1.

Example 5 Raw noodle strips were prepared in the same manner as in Example 1 by adding 1.5 parts of common salt to the same operation and raw material composition as in Example 1, and dried according to a conventional method to obtain dried soba noodles.

Example 6 Dried buckwheat noodles were obtained in the same manner as in Examples 1 and 5 except that 1.5 parts of dietary TFI was added to the same operation and raw material composition as in Example 2.

Example 7 Dried soba noodles were obtained in the same manner as in Examples 1 and 5, except that 1.5 parts of common salt was added to the same operation and raw material combination as in Example 3.

In order to compare with the separate product obtained in Section L, the following comparative product was obtained.

Comparative Example 1 30 parts of regular buckwheat flour and 70 parts of wheat flour obtained in the same manner as in Example 3
A green wire was obtained in the same manner as in Example 1 by adding 30 parts of water to the mixture.

Comparative Example 2 40 parts of regular buckwheat flour and 60 parts of wheat flour obtained in the same manner as in Example 3
A green wire was obtained in the same manner as in Example 1 by adding 30 parts of water to the mixture.

Comparative Example 3 A mixed raw material of brown soba 5 from Hokkaido and brown soba 5 from Canada was used, and the inner grain obtained by removing the buckwheat husks from the brown soba was rolled and ground to remove the outer layer, cuticle, and germ of the endosperm. 80 to 250
30 parts of ground buckwheat flour, 70 parts of wheat flour and 3 parts of water
A green drawn wire was obtained in the same manner as in Example 1 by adding 0 parts.

Comparative Example 4 1.5 parts of common salt was added to the same formulation as Comparative Example 1, and Example 1
Dried soba noodles were obtained in the same manner as in 5.

Comparative Example 5 Example 1 was prepared by adding 1.5 parts of salt to the same formulation as Comparative Example 2.
Dried soba noodles were obtained in the same manner as in 5.

Comparative Example 6 The same operation and formulation as in Comparative Example 3, with addition of 1.5 parts of common salt,
Dried soba noodles were obtained in the same manner as in Examples 1 and 5.

The Example 7 products and Comparative Example 6 products obtained as above were heated at 95°C.
The fresh soba noodles were boiled in boiling water for 4 minutes, and the dried soba noodles for 6 minutes.After cooling and washing with water, the 20 adults on the panel ate them. The fragrance, smoothness, crispness, transparency, and overall evaluation were evaluated on a scale of 1 to 5 points. The average values were as shown in Table 1 (raw soba noodles) and Table 2 (dried soba noodles).

Table 1 (Raw Soba Noodles) Table 2 (Dried Soba Noodles) Book 5: Very good 4: Good 3: Fair 2: Poor l: Extremely poor Four items were observed and evaluated, including the condition of the rolled dough, the connection of the strips during rolling, the condition of the surface of the strips (roughness), and the condition of the strips (surface of the cutting edge, etc.). As a result, all the products tested were "normal".

〔Effect of the invention〕

As mentioned above, the coarsely ground buckwheat flour used in the present invention is
The inner layer of the endosperm, which has a weak aroma, is not included, and the outer layer, cuticle, and germ of the endosperm, which have a strong aroma, are coarsely ground into 40 to 80 mesh pieces. Since the starch and the starch of the wheat flour are gelatinized separately, the product becomes transparent and has a good appearance. Furthermore, the texture is extremely good, as different contact stimuli are created by the change between the soft and hard parts during boiling, and the texture is crisp, and the surface becomes a collection of large buckwheat flour surfaces, resulting in smoothness. Soba noodles are obtained.

Claims (1)

[Claims] Remove the center of the endosperm and the middle layer of the endosperm (hereinafter these two will be referred to as the inner layer of the endosperm) from the inner kernel from which the buckwheat husk has been removed,
The outer layer, cuticle, and germ of the endosperm are ground to a size of 40 to 80 mesh to obtain coarsely ground buckwheat flour. After mixing 5 to 50 parts by weight of this coarsely ground buckwheat flour with grain flour such as wheat flour, A method for producing soba noodles, which is characterized in that the noodles are made by: