JPH0557204A - Production of powder - Google Patents

Abstract

PURPOSE:To obtain a method for producing powder which is capable of being sufficiently sterilized without deteriorating taste or the like by removing the husk of grain and irradiating the husked grain with ultraviolet rays while giving vibration to the husked grain to rotate it and milling the husked grain. CONSTITUTION:Buckwheat grains for which careful selection and grading have been performed are husked by a stone grist mill type husking machine. The husked grains whose surfaces are covered with a cuticle are placed on a vibrating tray provided with a vibratior. While vibration of 3450rpm is given to the husked grains, these are irradiated with ultraviolet rays of 3000mW.sec/ cm<2> emitted from an ultraviolet lamp for 5 minutes. Then the husked grains irradiated with ultraviolet rays are milled by using a roll type flour mill and a sifter. Thereby the microbial number is practically reduced without changing the quality of powder. Tasty raw buckwheat and raw noodles are produced which are very flavorful and improved in storage life.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a method for producing powder,
More specifically, it relates to a method for producing powder such as buckwheat.

[0002]

2. Description of the Related Art In recent years, raw buckwheat, raw noodles, etc. have been marketed.
Since it may be referred to as "deterioration", it is necessary to strictly control the quality. In order to prevent such deterioration, it is most effective to minimize the number of microorganisms attached to the powder used as a raw material for raw noodles and the like and brought in. For this reason, an overheated steam sterilization method has been attempted, in which superheated steam is sprayed on powder such as buckwheat.

[0003]

According to such a superheated steam sterilization method, effective sterilization can be performed by sufficiently contacting the powder with the superheated steam. However, since heat is applied to the powder by the superheated steam, the starch and protein of the powder are deteriorated to cause deterioration of the hue, flavor, etc. of the powder, and the powder may clot or contain moisture. This causes non-uniformity of the amount. For this reason, the superheated steam sterilization method cannot be adopted as a sterilization method for buckwheat flour whose hue, flavor and the like are easily deteriorated by heating. Therefore, an object of the present invention is to provide a method for producing a powder which can be sufficiently sterilized without deteriorating the flavor and the like of the powder.

[0004]

Means for Solving the Problems The inventors of the present invention have conducted extensive studies to achieve the above-mentioned object, and as a result, they are obtained by irradiating naked grains from which shells have been removed with ultraviolet rays and then milling. The inventors have found that the amount of microorganisms in the powder can be extremely reduced, and have reached the present invention. That is, the present invention, when producing a powder by milling shell grains such as buckwheat etc., after removing the shell of the grain to make a bare grain, the naked grain is vibrated while being irradiated with ultraviolet rays. And then milling the powder.

[0005]

[Function] A large amount of microorganisms are present in the shell grains, not only in the shell but also in the cuticle that removes the shell and covers the surface of the naked grain, but in the normal milling process, the shell is removed from the shell grain. After that, the naked grains covered with cuticles, to which a large amount of microorganisms are attached, are directly subjected to milling. In this respect, according to the present invention, since the shells are removed and the naked grains covered with cuticles are irradiated with ultraviolet rays while rotating, it is possible to sterilize the microorganisms adhering to the cuticles and then subject the naked grains to milling. it can. Therefore, the microorganisms in the obtained powder can be reduced as much as possible.
Furthermore, since the sterilization is performed by irradiation with ultraviolet rays, heat is not substantially applied to the bare particles or powder, so that deterioration of starch and protein of the resulting powder and deterioration of hue and flavor can be avoided. it can.

[0006]

According to the present invention, it is important to irradiate the naked particles from which the shells have been removed with ultraviolet rays while applying vibration to the naked particles and rotating them. Here, even if the shell grains are directly irradiated with ultraviolet rays without removing the shells, the ultraviolet rays cannot pass through the shells, so the sterilization of microorganisms on the surface of the shell is stopped and the microorganisms present in the cuticle covering the surface of the naked grain are sterilized. I can't. Therefore, it is not possible to sufficiently reduce the microorganisms in the obtained powder.

It is also important to irradiate ultraviolet rays while rotating the naked grains. By rotating the naked grains in this way, it is possible to prevent overlapping of the naked grains and to irradiate the cuticle portion covering the surface of the naked grains with ultraviolet light evenly. Here, the irradiation of the ultraviolet rays has an intensity of the ultraviolet rays of 1000 to 3
The irradiation time is 5 to 5 mWsec / cm ²
It is preferably about 15 minutes. Further, in order to irradiate ultraviolet rays while rotating the naked particles, for example, a vibrator provided with an ultraviolet irradiator such as an ultraviolet lamp above and equipped with a vibration tray equipped with a vibration generator such as a vibrator is provided. It can be done by using. Thus, in order to impart vibration to the bare particles and give them sufficient rotation, it is preferable that the bare particles have 20 mesh or more. At this time, it is preferable to experimentally determine in advance the frequency at which the bare particles can rotate sufficiently.

The naked particles sterilized by UV irradiation can be milled in a usual process, and a powder having an extremely small number of microorganisms can be obtained. By the way, as in the present invention, it is extremely difficult to uniformly irradiate the powder with ultraviolet rays when the powder is milled into powder and then irradiated with ultraviolet rays without subjecting the naked particles to ultraviolet irradiation. Since powder is likely to adhere to the irradiator, it is necessary to repair it again. In this respect, the present invention is to sterilize by irradiating ultraviolet rays to the cuticle portion where a large amount of microorganisms are attached,
The object of ultraviolet irradiation is a particle. Therefore, it is possible to irradiate the naked particles with ultraviolet rays extremely easily and uniformly as compared with the case of irradiating the powder with ultraviolet rays. Moreover, since the endosperm and germ parts located inside the naked cuticle part are extremely low in microorganisms, the number of microbes in the powder obtained without irradiating these parts with ultraviolet rays can be reduced as much as possible. can do. The present invention described above can be applied to the milling of cereals such as buckwheat, wheat and rice, and is particularly suitable for the milling of buckwheat flour whose flavor and the like are easily deteriorated by heating.

[0009]

EXAMPLES The present invention will be described in more detail with reference to Examples. Example 1 10 kg of buckwheat particles that had been subjected to careful selection and sizing were subjected to shell removal with a stone mill type removing machine, and the surface was covered with cuticles to form naked particles.
6 kg was obtained. 1 Kg of the naked particles was placed on a vibrating tray provided with a vibrator, and while being vibrated at 3450 rpm, it was irradiated with ultraviolet rays of 3000 mW · sec / cm ² from an ultraviolet lamp for 5 minutes. Next, 1 Kg of naked particles irradiated with ultraviolet rays were milled using a roll mill and a sieve machine to obtain 950 g of buckwheat flour. The hue of the obtained buckwheat flour was measured by a reflection type spectrophotometer, and the numbers of general bacteria and coliforms in the buckwheat flour were investigated. The results are shown below.
For comparison, the buckwheat flour obtained by milling without irradiating ultraviolet rays was also measured for hue and bacterial count in the same manner, and the results are also shown below. (1) Number of bacteria General number of bacteria Escherichia coli group (cells / g) (cells / g) UV irradiation 2.5 × 10 ² negative No UV irradiation 3.5 × 10 ⁵ 2.6 × 10 ⁴ (2) Hue L ab UV irradiation 84.34 -0.18 9.12 No UV irradiation 85.67 -0.25 9.06 L: Lightness (the higher the value, the stronger the whiteness, the lower the value, the stronger the blackness) a: Chromaticity (The higher the value, the stronger the redness, the numerical value) Is smaller, the greener is stronger) b: Chromaticity (the higher the value, the stronger the yellowishness, the smaller the value, the stronger the blueness) As is clear from the above results, irradiating naked particles with ultraviolet rays The number of bacteria in the obtained buckwheat flour can be remarkably reduced, and the hue of buckwheat flour is not deteriorated.

Comparative Examples 1 and 2 Comparative Example 1 Buckwheat flour obtained by milling without irradiating ultraviolet rays in Example 1 was irradiated with ultraviolet rays of 3000 mW · sec / cm ² for 20 minutes. Comparative Example 2 In Example 1, 300 was applied without giving vibration to the bare particles.
After irradiating with ultraviolet rays of 0 mW · sec / cm ² for 20 minutes, it was milled. In Comparative Examples 1 and 2, the number of bacteria in the buckwheat flour obtained was examined, and the results are shown below.
As a reference example, the number of bacteria in buckwheat flour (without UV irradiation) obtained by milling the buckwheat particles used in Example 1 without removing the shell was also shown. General number of bacteria Number of coliforms (cells / g) (cells / g) Comparative Example 1 6.4 × 10 ⁴ 5.8 × 10 ³ Comparative Example 2 5.7 × 10 ⁴ 6.4 × 10 ³ Reference Example 6.8 × 10 ⁶ 4.3 × 10 ⁵ Above From the results, in any of the buckwheat flours of Comparative Examples, the number of bacteria in buckwheat flour was large as compared with the level in Example 1 where the naked grains were irradiated with ultraviolet rays while being vibrated.

Example 2 10 kg of carefully selected buckwheat particles was removed from the shell by an impact-type removing machine to obtain 8 kg of naked grains covered with cuticles. Place 1 kg of these naked particles on a vibrating tray equipped with a vibrator,
10 from UV lamp while applying vibration of 3450 rpm
Ultraviolet rays of 00 mW · sec / cm ² were irradiated for 15 minutes. Next, 1 Kg of naked particles irradiated with ultraviolet rays were milled using a roll mill and a sieve machine to obtain 950 g of buckwheat flour.
The hue of the obtained buckwheat flour was measured by a reflection type spectrophotometer, and the numbers of general bacteria and coliforms in the buckwheat flour were investigated. The results are shown below. For comparison, in Example 2, buckwheat flour obtained by milling without UV irradiation was sterilized by injecting superheated steam. The results of measuring the hue of buckwheat flour after sterilization are also shown. (1) Number of bacteria General number of bacteria Number of coliform bacteria (cells / g) (cells / g) UV irradiation 2.8 × 10 ² negative (2) Hue Lab UV irradiation 84.27 -0.16 9.27 Superheated steam sterilization 75.88 2.00 10.96 Above results As is clear from the above, superheated steam sterilization darkens the hue of buckwheat flour, but it does not deteriorate the hue of buckwheat flour by exposing the naked grains to UV irradiation, and significantly reduces the number of bacteria in buckwheat flour. You can

[0012]

EFFECTS OF THE INVENTION According to the present invention, since the grain can be sterilized without being overheated, the number of bacteria can be reduced as much as possible without degrading the obtained powder, and the flavor is rich. It is possible to produce delicious raw buckwheat noodles and raw noodles with improved shelf life.

Claims (1)

[Claims] 1. When milling shell grains such as buckwheat etc. to produce a powder, after removing the shell of the grain to make a bare grain, the naked grain is vibrated to rotate and emit ultraviolet rays. A method for producing a powder, which comprises irradiating and then milling.