JPH07112410B2 - Anti-blackening agent for buckwheat - Google Patents

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to an agent for preventing blackening of buckwheat , more specifically, exudation of water content on the surface of noodles without impairing whiteness and texture immediately after noodle production (so-called water around). The present invention relates to an anti-blackening agent for production of new buckwheat , which prevents a change in color tone (blackening) with time due to.

[0002]

[Prior art and its problems] Soba, which is also called Japanese soba or Japanese soba, has been popular as a nutritional food unique to Japan since ancient times.
It is manufactured by appropriately adding additives such as salt, kneading, rolling, shaping into noodle strings, and packaging. However, the quality of the above buckwheat depends on the amount and grade of the buckwheat flour used as the raw material powder, especially the type of genus buckwheat, the ash content, etc. It is said that it has a transparent feeling when boiled, is crisp and elastic, has an excellent texture, and is of a high quality. However, even with buckwheat noodles finished with white using such high-grade buckwheat flour, the water content inside the noodles gradually exudes over time to the noodle surface, causing the color tone of the noodle surface to turn black relatively quickly. This phenomenon not only significantly reduces the commercial value of the product, but also promotes the growth of various bacteria and the development of mold, which results in the faster spoilage of buckwheat, which originally has a short shelf life. The blackening phenomenon of the soba noodles is well known in the past, but as a preventive or suppressing measure thereof, the amount of water is slightly reduced, the surface water is removed by drying, or the raw noodles are sterilized by heating. Only the means are known, and the measures against the above-mentioned black discoloration by improving the compounding agent of the noodles themselves are not even considered at all. Moreover, there is a serious drawback that the reduction in the amount of water added not only lowers the workability of noodle making (it becomes difficult for the noodles to connect), but also reduces the texture of the obtained noodles,
In addition, there is a fatal drawback in that the texture of noodles becomes so-called "hossotsuki" when the raw noodles are heated.

The object of the present invention is not to reduce the original texture of buckwheat, but rather to improve this texture and to prevent the peculiar black discoloration phenomenon seen in the buckwheat. The present invention is to provide a new additive compound for buckwheat for buckwheat and a new buckwheat compound containing the same to prevent black discoloration.

As a result of intensive studies conducted by the present inventors for the purpose described above, thickening polysaccharides such as xanthan gum and alginic acid, which have hitherto been known as sizing agents in the food field,
The present invention was found to be effective as an anti-blackening agent for buckwheat that meets the above object, and the present invention has been completed based on this finding.

[0005]

Means for Solving the Problems That is, the present invention is a buckwheat anti-blackening agent characterized by containing a thickening polysaccharide as an active ingredient, particularly the thickening polysaccharide is selected from alginic acid, xanthan gum and cassia gum. The above-mentioned anti-blackening agent .

The buckwheat anti-blackening agent of the present invention exhibits the excellent effect of preventing blackening of the present invention by adding it as an additive compounding agent for raw material powder in the conventional buckwheat manufacturing process. It has the characteristics to obtain. However, there have been no studies on buckwheat additives for preventing black discoloration. Moreover, the buckwheat mixed with the anti-blackening agent of the present invention has not only the original effect of preventing blackening for a long period of time, but also the quality itself is very excellent. That is, buckwheat added with the anti-blackening agent of the present invention, no black discoloration is observed for a long period of time, its storage stability is improved, and the noodle strings are easily separated (not sticking). Workability has also been improved, and boiled and fat are seen,
It has a transparent feeling after boiling, and the texture after boiling is smooth and crisp, and it is elastic and very good quality. Further, when the buckwheat of the present invention is used in combination with sodium acetate or the like which is usually used as a preservative, it is recognized that the preservative has a further preservative effect.

In the present invention, the buckwheat may be any of various kinds conventionally known as Japanese buckwheat noodles or Japanese buckwheat noodles, and not only raw buckwheat but also half-baked buckwheat noodles, dried buckwheat noodles, dried buckwheat noodles, etc. All of the boiled products (boiled buckwheat) of are included.

The black discoloration preventing agent for buckwheat of the present invention essentially contains a thickening polysaccharide as an active ingredient. The thickening polysaccharide includes various compounds belonging to known pastes. Specific examples thereof include alginic acid, xanthan gum, cassia gum, guar gum, tara gum, tamarind gum and the like. Among them, alginic acid, xanthan gum, cassia gum and the like are preferable. The viscosity-increasing polysaccharide used in the present invention has a viscosity of 1% aqueous solution thereof at 20 ° C. (by a B-type viscometer) of 50 cp.
Those of s or more are preferable. The above-mentioned various thickening polysaccharides,
One of them may be used alone as the blackening inhibitor of the present invention, or two or more of them may be combined to form a blackening inhibitor. Especially when two or more kinds are used, it is suitable to select the above-mentioned suitable alginic acid, xanthan gum and cassia gum as at least one kind.

The above-mentioned anti-blackening agent of the present invention is slightly different depending on the kind of the active ingredient compound, but it is usually 0.1 to 3% by weight, preferably 0% with respect to buckwheat (total raw material solid content). 0.5-2% by weight, more preferably 0.8-1.2
It can be added and blended in the range of wt%, whereby the excellent effect of preventing black discoloration expected in the present invention can be exhibited. However, if the amount of the blackening inhibitor added is too large, exceeding the above range, the resulting thickened buckwheat noodle tends to have a hard texture, which is not preferable. On the contrary, when the amount is less than the above range, the effect of the addition and blending becomes unnoticeable, which is also not preferable.

The production of the soba using the above-described buckwheat anti-blackening agent of the present invention, except that the inhibitor is added to the raw material powder in the step of mixing the buckwheat raw material. Can follow the usual methods. That is, buckwheat flour milled according to a general method is used as a main raw material, and wheat flour as a split flour and other various additives, for example, yam flour, salt, alcohol, food additives such as propylene glycol, etc. are used as auxiliary raw materials. And the like and the anti-blackening agent of the present invention are kneaded (kneaded) with water, and the obtained kneaded product is rolled and then molded (cut out) into noodle strings. The mixing ratio of the above-mentioned various raw materials may be the same as that of general buckwheat, and the operation in each step can be performed in accordance with a conventional method. In particular, in the present invention, the buckwheat obtained by adding and blending the above-mentioned anti-blackening agent maintains a white-finished color tone that does not substantially turn black for a long period of time immediately after production without blackening. Therefore, if high-grade buckwheat flour is used as the main buckwheat flour, it is possible to produce very high-quality buckwheat that retains its white color for a long period of time. Even if a low grade mixed with is used, there is an advantage that the commercial value can be maintained due to the effect of preventing blackening.

[0011]

EXAMPLES In order to explain the present invention in more detail, examples of the production of buckwheat using the anti-blackening agent for buckwheat of the present invention will be given as examples.

[0012]

EXAMPLE 1 near the following materials basic formulation, a predetermined amount of blackening inhibitor of the present invention beside acids (wt%, based on the starting total weight) were prepared adding compounded Teso place such a.

Basic mix (parts by weight) Buckwheat flour 30 Semi-strong flour 70 Water 26 Propylene glycol 2 For the production of buckwheat, the above components (other than water and propylene glycol) are mixed in a powder form, and water and propylene glycol are added thereto. It was kneaded and rolled to form a noodle strip, formed into a noodle strip (using the cutting edge No. 20 corner), and then packaged.

Table 1 shows the type and amount of the blackening inhibitor of the present invention used.

Further, each its place such obtained above, 20 ° C.
After storing for 5 days, the quality and texture after boiling were evaluated by examining the following evaluation items.

1. Black discoloration state: 5 without black discoloration, 1 with large black discoloration
Is evaluated as 5 levels.

2. Noodle's stickiness: No stickiness (good handling) is set to 5, and a large stickiness is set to 1 and is evaluated in 5 levels.

3. After-boiled texture: 5 grades are given, with 5 being good (smooth) and 1 (bad).

4. Comprehensive evaluation ... Item 1. ~ 3. Evaluation is made with the total of the evaluation points.

The above test results are also shown in Table 1.

[0021]

[Table 1]

From the above Table 1, buckwheat added with the anti-blackening agent of the present invention is capable of preventing blackening for a long period of time, has good handling property, and noodles after boiling have a smooth texture. The soba noodles are highly evaluated and are highly valued.
On the other hand, in the case where the above-mentioned inhibitor was not added, blackening (wrinkling) and sticking were remarkable, and the texture after boiling was not satisfactory at all.

Claims (2)

[Claims] 1. An agent for preventing blackening of buckwheat, which comprises a thickening polysaccharide as an active ingredient. 2. The anti-blackening agent according to claim 1, wherein the thickening polysaccharide is selected from alginic acid, xanthan gum and cassia gum.