JPH1169950A - Production of frozen soba - Google Patents

Abstract

PROBLEM TO BE SOLVED: To produce frozen soba capable of being untied and scarcely losing viscidity by boiling even when it is slowly thawed, and capable of being cooked into soba excellent in viscoelasticity and smoothness, and having good palatability and taste by preparing preglutinized soba using buckwheat powder of specific particle size, starch and gluten, and then freezing it. SOLUTION: This frozen soba is produced by preparing preglutinized soba using buckwheat powder having particle sizes of <=106 μm, starch and gluten, and then freezing it. Alternatively, this frozen soba can be produced by preparing preglutinized soba using buckwheat powder having particle sizes of <=106 μm, starch and gluten; and egg white and/or whey protein, and then freezing it. Further, it is preferable to use buckwheat powder having particle sizes of <=82 μm.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a method for producing frozen Japanese buckwheat (hereinafter referred to simply as "buckwheat"), a frozen buckwheat obtained thereby, and a flour composition for buckwheat used therefor. More specifically, the present invention is easy to loosen even when performing slow thawing such as natural thawing at room temperature or thawing at refrigeration temperature, less boiling, elasticity,
The present invention relates to a frozen buckwheat capable of obtaining high-quality buckwheat having excellent properties such as smoothness, a method for producing the buckwheat, and a flour composition for buckwheat used therefor.

[0002]

2. Description of the Related Art In recent years, frozen noodles which have been pregelatinized by a boiling treatment or a steaming treatment are frozen because they can be stored for a long time and can be easily consumed only by thawing when necessary. Demand for noodles is growing, and their production tends to increase. Examples of the method of thawing frozen noodles include a rapid thawing method using a heating means such as a microwave oven, hot water, and heated steam, and a slow thawing method such as natural thawing at room temperature or thawing at a refrigerated temperature.
In the case of slow thawing, although it takes time to thaw, it can be thawed just by leaving frozen soba at room temperature or leaving it in the refrigerator, so it does not take much time to thaw,
In addition, there is an advantage that it is economical in terms of equipment and thermal efficiency because no heating means is used. However, in the case of slow thawing, the noodles are less likely to be loosened, and furthermore, during thawing, the boiling gradually progresses and loses viscoelasticity, smoothness, and the like. In particular, in frozen soba (Japanese soba), if slow thawing such as natural thawing or refrigerated thawing is performed, the noodles will not be easily loosened, and the texture will be like eating a wax, the original flavor, texture, There is a disadvantage that the taste is significantly impaired. On the other hand, when using rapid thawing, the quality of buckwheat is less deteriorated than when using slow thawing, but it requires the use of heating means such as a microwave oven, hot water, and heated steam. There is a problem that costs are high in terms of thermal efficiency and the like.

[0003] Therefore, even when slowly defrosted at room temperature or at a refrigerated temperature, frozen buckwheat noodles that can be easily unraveled, have a small boiling point, and have a good texture with excellent elasticity and smoothness can be obtained. Although desirable, frozen buckwheat that can sufficiently satisfy such demands has not yet been developed.

[0004]

The object of the present invention is not only when rapid thawing under heating, but also when slow thawing such as spontaneous thawing at room temperature or thawing at refrigerated temperature. Another object of the present invention is to provide a frozen buckwheat noodle which is easy to loosen, has a small boiling point, is excellent in viscoelasticity and smoothness, and has good texture and flavor. Then, the present invention is to provide a method for producing a frozen buckwheat having the above-mentioned excellent characteristics, and a buckwheat flour composition used for the method.

[0005]

Means for Solving the Problems In order to achieve the above-mentioned object, the present inventors have conducted various studies on raw materials, noodle making processes and the like. As a result, buckwheat flour having a specific particle size different from ordinary buckwheat flour conventionally used in general, that is, buckwheat flour having a particle size of 106 μm or less, preferably 82 μm or less, is combined with starch and further gluten. When using frozen buckwheat noodles, the resulting frozen buckwheat noodles are easily unraveled and slowly boiled, even if they are slowly thawed at room temperature or when thawing at refrigerated temperature. It has been found that the viscoelasticity and smoothness are excellent and the texture is extremely good. Further, the present inventors have found that using buckwheat flour having a particle size of 106 μm or less, preferably 82 μm or less, starch and gluten together with egg white and / or whey protein to produce frozen buckwheat, In addition, the present inventors have found that buckwheat with more excellent properties such as ease of loosening, resistance to elongation, viscoelasticity, and smoothness can be obtained, and completed the present invention based on these findings.

[0006] That is, the present invention relates to (a) a method of producing a powder having a particle size of 106 μm.
(b) Starch; and (c) gluten, which is used to produce pre-gelatinized buckwheat, followed by freezing.

Further, the present invention relates to (a) a method of preparing a powder having a particle size of 106 μm
(B) starch; (c) gluten; and (d) using an egg white and / or whey protein to produce pre-gelatinized buckwheat, followed by freezing. Is the way.

Further, the present invention relates to (a) a method of preparing a powder having a particle size of 106 μm.
A buckwheat flour composition comprising the following buckwheat flour; (b) starch; and (c) gluten.

Further, the present invention relates to (a) a method of preparing a powder having a particle size of 106 μm.
A buckwheat flour composition comprising the following buckwheat flour; (b) starch; (c) gluten; and (d) egg white and / or whey protein.

In the above-described method for producing frozen buckwheat and the buckwheat flour composition of the present invention, the buckwheat flour has a particle size of 8
Those having a size of 2 μm or less are preferably used.

The above-mentioned buckwheat flour composition is particularly preferably used for frozen buckwheat, and among them, buckwheat flour for frozen buckwheat that performs slow thawing such as natural thawing at room temperature or thawing at refrigerated temperature. It is particularly preferably used as a composition. Further, the present invention encompasses frozen buckwheat produced by the above method.

[0012]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below in detail. In the present invention, it is necessary to use buckwheat flour having a particle size of 106 μm or less (hereinafter, this may be referred to as “buckwheat flour (a)”). By using buckwheat flour (a) having a particle size of 106 μm, it is easy to loosen even when slowly defrosted,
Frozen buckwheat can be obtained which is not boiled and thawed in a state excellent in elasticity and smoothness. Here, the term “buckwheat flour having a particle size of 106 μm or less” as used in the present invention refers to a sieve with a mesh size of 1
This refers to buckwheat flour that has passed through a sieve when classified by a 06 μm sieve. That is, the particle size contained in the buckwheat flour is 106μ.
m is a buckwheat flour from which coarse particles exceeding m have been classified and removed with a sieve having an opening of 106 μm. In the present invention, buckwheat flour having a particle size of 82 μm or less, that is, buckwheat flour that has passed through a sieve having an aperture of 82 μm is more preferably used as buckwheat flour (a). Boiling resistance,
It is possible to obtain frozen buckwheat that is thawed in a more excellent state of elasticity and smoothness.

Conventionally used buckwheat flour has a particle size of 10
5% by weight or more (generally 5 to 3
Buckwheat flour used in the present invention is distinguished from conventional buckwheat flour.
When frozen buckwheat is manufactured using such conventional buckwheat flour containing coarse particles having a particle size of more than 106 μm, loosening, slow-boiling resistance, elasticity, smoothness, etc. when slowly thawed Frozen buckwheat that is thawed in an excellent condition cannot be obtained.

In the present invention, it is necessary to use starch (hereinafter sometimes referred to as “starch (b)”) together with buckwheat (a) having a particle size of 106 μm or less. The type of starch is not particularly limited, and any starch that can be used in foods can be used. Examples of starch that can be used in the present invention include, for example,
Examples include untreated tapioca starch, potato starch, corn starch (including waxy corn starch), potato starch, wheat starch, rice starch, and modified starches thereof. In the present invention, one or two of the above-mentioned starches can be used. The above can be used.

There are no particular restrictions on the type of modified starch or the modified method that can be used as the starch (b), and any modified starch that can be used in foods can be used. The modified starch usable in the present invention includes, for example, etherified starch, acetylated starch, etherified / diestered starch, oxidized starch,
Oxidized acetylated starch, dialdehyde starch, carboxymethylated starch, hydroxymethylated starch, phosphoric acid-crosslinked starch, phosphoric acid-crosslinked acetylated starch, and other esterified starch can be mentioned. Acetylated starch, etherified starch, etherified
One or two of diesterified starch and oxidized acetylated starch
More than one species is preferably used.

In particular, in the present invention, one or two types of tapioca starch, potato starch and waxy corn starch, which have not been treated or have been subjected to the various chemical treatments described above, are more preferably used as the starch (b). Although there is no particular limitation, for example, various types of modified tapioca starch are commercially available, but any of them can be used in the present invention, and the preparation method and the like are not particularly limited. Among them, tapioca starch having a degree of acetylation of 0.01 or more, a degree of etherification of 0.023 or more and / or a degree of esterification of 0.03 or more is preferably used from the viewpoint of preventing aging of noodles. In addition, in the case of tapioca starch, one obtained by simply de-cyanating is generally included in the category of untreated tapioca starch.

Further, in the present invention, it is necessary to use gluten together with the buckwheat flour (a) and the starch (b). Gluten is a protein derived from wheat,
Therefore, gluten is also contained in flour which may be used in combination with buckwheat flour during the manufacture of buckwheat. The gluten used as the component (c) in the present invention is gluten originally contained in such flour. It does not mean, but refers to gluten that has been separated and recovered from flour in advance and is separately used to achieve the object of the present invention [hereinafter, this may be referred to as “gluten (c)”]. In the present invention, as gluten (c), both dry gluten (gluten powder) and wet gluten can be used, and either one of them or both may be used. The type and preparation method of gluten (c) are not particularly limited, and any of them can be used. For example, active gluten, freeze-dried gluten and the like can be used.

The amount of each ingredient is generally determined by the total weight of the flour used in the manufacture of buckwheat [ie buckwheat (a), starch (b), gluten (c), and optionally other flour such as flour. Buckwheat flour (a) at a rate of 30 to 60% by weight, starch (b) at a rate of 25 to 55% by weight, and gluten (c) at a rate of 2 to 13% by weight (in terms of dry matter). It is preferable to use buckwheat flour (a)
It is more preferable to use 0 to 50% by weight, 35 to 45% by weight of starch (b), and 3 to 10% by weight (in terms of dry matter) of gluten (c). If the ratio of the buckwheat flour (a), the starch (b) and the gluten (c) is out of the above range, when the frozen buckwheat is slowly thawed at room temperature or refrigerated temperature, it becomes difficult to loosen, and it is easy for boiling to occur. This makes it difficult to obtain buckwheat with excellent viscoelasticity and smoothness.

In the present invention, it is preferable to use egg white and / or whey protein (hereinafter, these may be collectively referred to as “egg white etc. (d))” together with the above-mentioned components. By combining egg white and / or whey protein, even when slowly defrosted,
It is possible to obtain frozen soba which is more excellent in boiling elongation resistance, elasticity and smoothness, and excellent in flavor and the like.

As the egg white, any of dried egg white, liquid egg white, frozen egg white and the like can be used, and among them, dried egg white powder is preferred from the viewpoints of handleability, uniform mixing with other components, storage stability and the like. Used. When egg white is used alone as egg white or the like (d), the total weight of flour used in the production of buckwheat [ie, buckwheat (a), starch (b), gluten (c), and optionally flour etc. (Total weight of flours) (dry weight), it is preferably used at a ratio of about 1 to 5% by weight. In addition, whey protein is usually available in the form of a dry powder in many cases. Therefore, in the present invention, dry whey protein powder is preferably used, in which case, handleability and uniform mixing with other components are used. Good storage stability. When whey protein is used alone as egg white or the like (d), the total weight of flour used in the production of buckwheat [that is, buckwheat (a), starch (b), gluten (c), and optionally flour, etc. (Total weight of other flours) (dry weight), it is preferably used at a ratio of about 1 to 5% by weight. When egg white and whey protein are used in combination as egg white (d), the total weight of both is
Based on the total weight of flour used in the manufacture of buckwheat [ie the total weight of other flours such as buckwheat (a), starch (b), gluten (c) and optionally used flour] (dry weight) Preferably, it is about 1 to 5% by weight.

In the present invention, the above-mentioned buckwheat flour (a), starch (b) and gluten (c) are used as essential raw materials as flour, and if necessary, wheat flour conventionally used for the production of buckwheat is used. , Flour, rice flour, barley flour, yam flour and the like.

In particular, in the present invention, together with buckwheat flour (a),
It is preferable to use wheat flour as the binder. As the flour, any of flour, medium flour, strong flour, and a mixture of two or more flours can be used. Among them, strong flour is preferably used. In particular, when using strong flour having a crude protein content of 12% by weight or more,
Even when slowly defrosted, it is possible to obtain a frozen buckwheat that is more excellent in looseness, boiling resistance, elasticity and smoothness. Among them, as flour, strong flour having a crude protein content of 12% by weight or more is classified to have a particle size of 106%.
Particle size of 106μ obtained by removing coarse particles exceeding μm
When a strong wheat flour of m or less is used, frozen buckwheat that is extremely excellent in loosening, boiling resistance, elasticity, and smoothness when slowly thawed can be obtained. The amount of the flour is in the range of 10 to 230 parts by weight based on 100 parts by weight of the buckwheat flour (a) from the viewpoints of workability during noodle making, texture of the obtained buckwheat, taste, flavor, color tone, and the like. Preferably, there is.

In the present invention, in addition to the above components,
Auxiliary materials and additives commonly used in buckwheat noodles, for example, salt, emulsifier, alcohol, gelling agent, coloring agent, preservative, vitamins, minerals, nutrient enhancers such as amino acids, tea powder, seaweed powder One or more of these can be used.

Then, using the above-mentioned buckwheat flour (a), starch (b) and gluten (c), preferably further egg white and the like (d), and if necessary, flour and other flours, as described above. A dough is manufactured by using other auxiliary materials and additives, a noodle string is manufactured from the dough, and after it is pregelatinized, it is frozen to manufacture frozen buckwheat.

In the production of the noodle dough, (i) buckwheat flour (a), starch (b), dried gluten (c), and optionally dried egg white (d) and / or flour,
Further, if necessary, one or more (but a dried product) of other flours and the above-mentioned other auxiliary materials and additives are preliminarily mixed to prepare a flour composition for buckwheat (mixed flour for buckwheat). A method in which water is added to the buckwheat flour composition, and if necessary, other additives are added to the buckwheat flour composition and kneaded according to a conventional method to produce a dough; or (ii) buckwheat flour (a), starch (B), dry or wet gluten (c), water, and optionally egg whites (d) and / or flour, and optionally other flours and other sub-materials and additives mentioned above. A method of producing dough by mixing and kneading at the time of noodles.

In the above (i), buckwheat flour (a), starch (b), dried gluten (c), optionally dried egg white and the like (d) and / or flour, and if necessary, further A flour composition for buckwheat obtained by previously mixing one or more (but a dry substance) of dry substances among flours, other auxiliary materials and additives described above is generally a dry powder having a low moisture content. Because it is in the state of
It can be stored at room temperature for a long period of time and can be stored, distributed and sold as it is as a so-called buckwheat mixed powder. Therefore, the present invention relates to such buckwheat flour composition (buckwheat mixed powder) of the present invention. Included in the range. Buckwheat flour composition of the present invention, buy it, add water,
Other ingredients are added as needed, noodles are made according to the usual frozen buckwheat noodle making, pre-gelatinized, and freeze-treated.Even when slowly thawed at room temperature or refrigerated temperature, it is easy to loosen and boil. It is very convenient because it can easily produce high-quality frozen buckwheat that can be thawed into noodles with low elongation and excellent elasticity and smoothness.

In the above (ii), buckwheat flour (a), starch (b), dried or wet gluten (c), water, egg white or the like (d) if necessary, and other flour if necessary. And the above-mentioned other auxiliary materials and additives may be mixed in an appropriate method and in an appropriate order, and kneaded.

In any of the above methods (i) and (ii), the conditions and methods (eg, water content, kneading conditions, etc.) during the production of the dough are not particularly limited. Can be carried out in accordance with the method and conditions employed from Further, the noodle-making process and conditions for producing soba from the noodle dough are not particularly limited, and can be appropriately selected and performed. Furthermore, the method for pregelatinizing buckwheat is not particularly limited, and pregelatinization can be performed by boiling, steaming, or a combination of boiling and steaming, and boiling is particularly preferably employed.

In the freezing of pregelatinized buckwheat, pregelatinized buckwheat is filled into a mold container for one or more servings at that time, and at that time, it is preferably filled in a flat state to facilitate freezing and thawing. Generally, it freezes rapidly until it reaches a temperature below about -30 ° C. As a mold container used for freezing, a tray used for packaging and distributing frozen buckwheat may be used as it is as a mold container, or a mold container dedicated to frozen noodles may be used. The frozen buckwheat of the present invention obtained as described above can be packaged using a packaging material such as a plastic film, a sheet, or a bag made of the same as a conventional frozen buckwheat, and can be distributed and sold.

Further, according to the present invention, only the frozen buckwheat produced above may be packaged for distribution and sale, or may be distributed and sold together with the frozen buckwheat and soup and / or ingredients. When soup and / or ingredients are attached to frozen soba, as long as the noodles do not spread or impair the texture and taste of the noodles, place in an appropriate place such as above, below, beside, or in the middle of frozen soba. The soup and / or ingredients may be attached in direct contact with the frozen buckwheat, or the soup and / or ingredients may be placed in the packaging separately from the frozen buckwheat,
It may be attached to frozen soba.

The frozen buckwheat obtained according to the present invention can be subjected to natural thawing at room temperature or slow thawing such as refrigeration thawing in a refrigerator, as it is, or taken out of the packaging material. In addition, it is possible to obtain buckwheat with a very good texture, which is easy to loosen, has little boiling and is excellent in viscoelasticity and smoothness. In addition, the frozen buckwheat obtained by the present invention can be defrosted by rapid thawing using a microwave oven, boiling water, heated steam, or the like. Of course, a buckwheat with a good texture can be smoothly obtained.

[0032]

The present invention will be described in more detail with reference to the following examples, but it should not be construed that the invention is limited thereto. In the following examples, “parts” means “parts by weight” and “%” means “% by weight” unless otherwise specified.
Represents In addition, in the following examples, the boiling yield of boiled buckwheat was determined by the following mathematical formula.

[0033]

## EQU1 ## Boiling yield (%) = (Wb / Wa) × 100 [where Wa = weight (g) of flour (flour composition) used for producing raw buckwheat W grams before boiling, Wb = Raw soba W
Indicates the weight (g) of boiled buckwheat obtained by boiling gram. ]

For example, raw soba 138 using 100 g of flour
g is obtained, and when 138 g of the raw buckwheat is boiled and the weight of the buckwheat noodle is 290 g, the boiling yield = (2
(90/100) × 100 = 290%.

Example 1 (1) A commercial buckwheat flour ("Toku-Ebisu" manufactured by Ishimori Flour Milling Co., Ltd.) was classified using a sieve having a mesh size of 106 μm, and the buckwheat flour having a particle size of 106 μm or less passed through the sieve. Fractions were collected. (2) 30 parts of buckwheat flour having a particle size of 106 μm or less obtained in (1) above, 26 parts of strong flour (“Ation” manufactured by Nisshin Flour Milling Co., Ltd .; crude protein containing 13.0%), etherified tapioca starch ( 39 parts of National Starch &Chemical's “National 7”), 5 parts of active gluten (Ogawa Flour Mill's “Ogul”; water content 8%) and 2 parts of egg white powder (Kewpie's “M type”) were mixed. Thus, a flour composition for buckwheat was prepared in advance. (3) Flour composition 102 for buckwheat prepared in (2) above
38 parts of water and kneaded with a horizontal mixer (test mixer manufactured by Tokyo Noodle Machine Co., Ltd.) at a rotation speed of 120 rpm for 2 minutes and then at a rotation speed of 90 rpm for 6 minutes. The noodle dough was manufactured. (4) The noodle dough produced in (3) is rolled according to a conventional method to form a 1.4 mm-thick noodle band, and this is cut with a cutting blade # 2.
The noodle strings were cut out at a zero angle to produce noodle strings.

(5) The noodle strings 450 obtained in the above (4)
g after boiling in 45 liters of boiling water for 2.5 minutes, washing and cooling to produce 260% boiled noodles.
230 g of this was filled flatly into a mold container,
To make frozen buckwheat. (6) The frozen buckwheat obtained in the above (5) is cooled to a temperature of -18 ° C.
After storing in the freezer for 7 days, take out from the freezer,
Thawed slowly in a refrigerator (5 ° C.) for 24 hours (24 hours). After gently washing the thawed buckwheat with water, have 10 panelists eat it with soup soup.
According to the evaluation criteria shown in Table 2, ease of loosening, boiling, elasticity, and smoothness were evaluated, and the average values were obtained. The results are shown in Table 2 below.

Example 2 (1) As the strong flour, the strong flour used in Example 1 (“AUTION” manufactured by Nisshin Flour Milling Co., Ltd.) was classified using a sieve having an opening of 106 μm, and the sieve was screened. Particle size 1
Frozen buckwheat was produced in the same manner as in (1) to (5) of Example 1 except that 26 parts of a flour fraction of 06 μm or less was used. (2) The frozen buckwheat obtained in the above (1) is frozen and stored in the same manner as in (6) of Example 1, and then slowly defrosted.
After lightly washing the thawed buckwheat with water, have 10 panelists eat it with soup and evaluate the ease of loosening, elongation, elasticity and smoothness according to the evaluation criteria shown in Table 1 below. The average value was as shown in Table 2 below.

Example 3 (1) A commercially available buckwheat flour ("Special Ebisu" manufactured by Ishimori Flour Milling Co., Ltd.) was classified using a sieve having an opening of 82 μm, and buckwheat having a particle size of 82 μm or less passed through the sieve. The powder fraction was collected. (2) Particle size 82 μm obtained in the above (1) as buckwheat flour
m of buckwheat flour or less, and otherwise (2)-of Example 1
Frozen buckwheat was produced in the same manner as in (5). (3) The frozen buckwheat obtained in the above (2) is stored frozen and thawed slowly in the same manner as in (6) of Example 1,
After lightly washing the thawed buckwheat with water, have 10 panelists eat it with soup and evaluate the ease of loosening, elongation, elasticity and smoothness according to the evaluation criteria shown in Table 1 below. The average value was as shown in Table 2 below.

Example 4 (1) A buckwheat flour composition was prepared in the same manner as in (1) and (2) of Example 1, except that egg white powder was not used. (3) of Example 1
Frozen buckwheat was produced in the same manner as in (5). (2) The frozen buckwheat obtained in the above (1) is frozen and stored in the same manner as in (6) of Example 1, and then slowly defrosted.
After lightly washing the thawed buckwheat with water, have 10 panelists eat it with soup and evaluate the ease of loosening, elongation, elasticity and smoothness according to the evaluation criteria shown in Table 1 below. The average value was as shown in Table 2 below.

Example 5 (1) A buckwheat flour composition was prepared in the same manner as in (1) and (2) of Example 1, except that the egg white powder was replaced with whey protein powder. Using the flour composition, frozen buckwheat was produced in the same manner as in (3) to (5) of Example 1. (2) The frozen buckwheat obtained in the above (1) is frozen and stored in the same manner as in (6) of Example 1, and then slowly defrosted.
After lightly washing the thawed buckwheat with water, have 10 panelists eat it with soup and evaluate the ease of loosening, elongation, elasticity and smoothness according to the evaluation criteria shown in Table 1 below. The average value was as shown in Table 2 below.

<< Comparative Example 1 >> (1) Commercial buckwheat flour ("Toku Ebisu" manufactured by Ishimori Flour Milling Co., Ltd.) 3
A flour composition for buckwheat was prepared in advance by mixing 0 parts and 70 parts of strong flour (“Ation” manufactured by Nisshin Flour Milling Co., Ltd .; crude protein-containing 13.0%). (2) Frozen buckwheat was produced in the same manner as in (3) to (5) of Example 1 using the buckwheat flour composition prepared in (1) above. (3) The frozen buckwheat obtained in the above (2) is stored frozen and thawed slowly in the same manner as in (6) of Example 1,
After lightly washing the thawed buckwheat with water, have 10 panelists eat it with soup and evaluate the ease of loosening, elongation, elasticity and smoothness according to the evaluation criteria shown in Table 1 below. The average value was as shown in Table 2 below.

Comparative Example 2 (1) Commercial buckwheat flour (“Toku-Ebisu” manufactured by Ishimori Flour Milling Co., Ltd.) was classified using a sieve having a mesh size of 106 μm, and the buckwheat flour having a particle size of 106 μm or less passed through the sieve. Fractions were collected. (2) 30 parts of buckwheat flour having a particle size of 106 μm or less obtained in the above (1) and 70 parts of strong flour (“Ation” manufactured by Nisshin Flour Milling Co., Ltd .; 13.0% containing crude protein) are mixed and used for buckwheat. A flour composition was prepared in advance, and a frozen buckwheat was produced using the buckwheat flour composition in the same manner as in (3) to (5) of Example 1. (3) The frozen buckwheat obtained in the above (2) is stored frozen and thawed slowly in the same manner as in (6) of Example 1,
After lightly washing the thawed buckwheat with water, have 10 panelists eat it with soup and evaluate the ease of loosening, elongation, elasticity and smoothness according to the evaluation criteria shown in Table 1 below. The average value was as shown in Table 2 below.

Comparative Example 3 (1) Flour composition for buckwheat in the same manner as in (2) of Example 1 except that commercially available buckwheat flour ("Ebisu" manufactured by Ishimori Flour Milling Co., Ltd.) was used as it is. Was prepared in advance, and a frozen buckwheat was produced in the same manner as in (3) to (5) of Example 1 using the flour composition for buckwheat. (2) The frozen buckwheat obtained in the above (1) is frozen and stored in the same manner as in (6) of Example 1, and then slowly defrosted.
After lightly washing the thawed buckwheat with water, have 10 panelists eat it with soup and evaluate the ease of loosening, elongation, elasticity and smoothness according to the evaluation criteria shown in Table 1 below. The average value was as shown in Table 2 below.

[0044]

[Table 1] [Evaluation criteria for buckwheat quality] ○ Easy to unravel : 5 points: Very easy to unravel and extremely good. 4 points: fairly easy to loosen and good. 3 points: easy to loosen and almost good. 2 points: Difficult to loosen and defective. 1 point: Very difficult to loosen and extremely poor. ○ Boiling : 5 points: Very little boiling and very good. 4 points: Boiling is fairly small and good. 3 points: Boiling is small and almost good. 2 points: Lots of boiling and poor. 1 point: Boiled very much and extremely poor. ○ series power resistance: 5 points: elasticity is very strong, very good. 4 points: The elasticity is considerable and good. 3 points: elastic and almost good. 2 points: Lack of elasticity, rough and poor. 1 point: There is no elasticity, there is strong looseness, and it is extremely poor. ○ Smoothness : 5 points: Very smooth and extremely good. 4 points: fairly smooth and good. 3 points: Smooth and almost good. 2 points: Slightly poor in smoothness and poor. 1 point: No smoothness at all and extremely poor.

[0045]

[Table 2] [Soba quality] Easiness of unraveling Boiling Elasticity Smoothness Total Example 1 4.7 4.6 4.6 4.7 4.7 18.6 Example 2 4.9 4.9 4.9 4.9 19.6 Example 3 4.8 4.7 4.7 4.7 7 18.9 Example 4 4.2 4.1 4.2 4.3 16.8 Example 5 4.1 4.1 4.2 4.3 16.7 Comparative Example 1 1.1 1.2 1.3 1.3 4.8 Comparative Example 2 2.5 2.3 2.3 2.4 9.5 Comparative Example 3 2.0 2.3 2.7 2.7. 2 9.2

From the results in Table 2 above, the frozen buckwheat of Examples 1 to 4 produced using at least the buckwheat flour (a) having a particle size of 106 μm or less, the etherified starch (b) and the gluten (c) is at least one. Also, it can be seen that when it is slowly thawed, it is easily loosened, does not boil, has excellent elasticity and smoothness, and has high quality. Then, in the case of Examples 1 to 3 in which egg white (d) is used together with buckwheat flour (a) having a particle size of 106 μm or less, etherified starch (b) and gluten (c), Example 4 in which egg white is not used is used. As described above, it is found that when slowly defrosted, a frozen buckwheat that is easy to loosen and has excellent buckling resistance, elasticity and smoothness is obtained. In addition, the particle size 82
In the case of Example 3 using buckwheat flour having a particle diameter of 106 μm or less, it is easier to loosen, slowly elongate, and resilient than those of Examples 1 and 4 using buckwheat flour having a particle diameter of 106 μm or less. It can be seen that a frozen buckwheat, which becomes excellent buckwheat due to its smoothness, is obtained. Further, from the results of Example 2, when producing the frozen buckwheat of the present invention, 1
When a strong flour having a particle size of 106 μm or less is used as the flour used in combination with the buckwheat flour having a particle size of 06 μm or less, it is easy to loosen when slowly defrosted, and becomes a buckwheat with more excellent boiling resistance, elasticity and smoothness. It turns out that soba is obtained.

On the other hand, from the results of Comparative Example 1 shown in Table 2 above, in the case of the conventional buckwheat flour containing coarse particles having a particle size exceeding 106 μm and the frozen buckwheat produced using the strong flour, the slow thawing was performed. When unraveling, it is difficult to loosen, boiling resistance,
It turns out that it is inferior in elasticity and smoothness. Also, from the results of Comparative Example 2 shown in Table 2 above, 1
Even when using buckwheat flour of not more than 06 μm and strong flour, when not using etherified tapioca starch and gluten, the frozen buckwheat obtained by the method is difficult to loosen when slowly thawed, and has resistance to boiling and elasticity. It turns out that it becomes inferior in property and smoothness. Further, from the results of Comparative Example 3 shown in Table 2 above, even when buckwheat flour, etherified tapioca starch, gluten and egg white are used, commercially available buckwheat flour containing coarse particles having a particle size exceeding 106 μm is obtained. It can be seen that the frozen buckwheat obtained by using the buckwheat noodles is not easily loosened when slowly defrosted, and is inferior in boiling resistance, elasticity and smoothness.

Example 6 (1) Untreated tapioca starch (raw tapioca starch) or various modified tapioca starches shown in Table 3 below were used in place of etherified tapioca starch. A buckwheat flour composition was prepared in the same manner as in 1) to (2), and the buckwheat flour composition was used to prepare (3) to (3) in Example 1.
Frozen buckwheat was produced in the same manner as in (5). (2) The frozen buckwheat obtained in the above (1) is frozen and stored in the same manner as in (6) of Example 1, and then slowly defrosted.
After thawing the thawed buckwheat lightly, ten panelists eat it with soup and then evaluate the ease of loosening, elongation, elasticity and smoothness according to the evaluation criteria shown in Table 1 above. The average value was as shown in Table 3 below.

[0049]

[Table 3] [Soba quality] Tapioca starch easy to loosen Boiling elasticity smoothness Total type ¹⁾ A 4.7 4.6 4.6 4.6 18.5 B 4.6 4.6 4.5 4.6 18.3 C 4.4 4.5 4.5 4.5 17.9 D 4.3 4.3 4.3 4.4 4.4 17.4 E 4.2 4.2 4.2 4.2 4.1 16.7 F 4. 1 4.1 4.1 4.0 16.3 G 4.0 4.0 4.1 4.1 16.1 1) Types of tapioca starch: A: acetylated tapioca starch (“A-700” manufactured by Honen Corporation) B: oxidized acetylated tapioca starch (“HCS-1” manufactured by Honen Corporation) C: etherified diesterified tapioca starch (National) D: Phosphoric acid cross-linked acetylated tapioca starch ("ATP-27" manufactured by Honen Corporation) E: Untreated tapioca starch ("Unmodified Tapioca Starch # 1" manufactured by Steely) F: Oxidized tapioca starch ("MKK-100" manufactured by Matsutani Chemical Co., Ltd.) G: phosphorylated tapioca starch ("TP-1" manufactured by Honen Corporation)

From the results shown in Table 3 above, according to the present invention, even when tapioca starch other than etherified tapioca starch was used as starch (b), the starch was easily loosened and slowly boiled when slowly thawed. It can be seen that a frozen buckwheat that is excellent in elasticity and smoothness and can be thawed into high quality buckwheat is obtained.

Example 7 (1) In the same manner as in (1) and (2) of Example 1, except that various potato starches shown in Table 4 below were used instead of the etherified tapioca starch. A flour composition for buckwheat was prepared, and the flour composition for buckwheat was used to prepare (3) to (3) of Example 1.
Frozen buckwheat was produced in the same manner as in (5). (2) The frozen buckwheat obtained in the above (1) is frozen and stored in the same manner as in (6) of Example 1, and then slowly defrosted.
After thawing the thawed buckwheat lightly, ten panelists eat it with soup and then evaluate the ease of loosening, elongation, elasticity and smoothness according to the evaluation criteria shown in Table 1 above. The average value was as shown in Table 4 below.

[0052]

[Table 4] [Soba quality] Potato starch Ease of loosening Boiling Elasticity Smoothness Type of total ¹⁾ A 4.2 4.3 4.2 4.3 17.0 B 4.0 4.1 4.1 4.0 16.2 C 4.0 4.0 4.1 4.1 16.2 D 3.7 3.7 3.8 3.7 14.9 E 3.5 3.5 3.6 3.6 3.5 14.1 F 3. 4 3.4 3.4 3.4 13.6 G 3.3 3.3 3.4 3.4 13.3 1) Types of potato starch: A: Etherified potato starch (“BO-13” manufactured by Honen Corporation) B: Acetylated potato starch (“BA-5” manufactured by Honen Corporation) C: Etherified diesterified potato starch (National Starch) D: Phosphoric acid cross-linked acetylated potato starch (“Perfect Amyl 75” manufactured by Matsutani Chemical Co.) E: Untreated potato starch (Hokren “Nakashari”) F : Oxidized potato starch ("Stabirose 1000" manufactured by Matsutani Chemical Co., Ltd.) G: Phosphorylated potato starch ("BP-100" manufactured by Honen Corporation)

From the results shown in Table 4 above, in the present invention, when various potato starches were used as the starch (b) in place of the etherified tapioca starch, they were easily loosened and slowly boiled when slowly thawed. However, it can be seen that a frozen buckwheat that is excellent in elasticity and smoothness and can be thawed into high quality buckwheat is obtained.

Example 8 (1) Buckwheat was prepared in the same manner as (1) and (2) of Example 1 except that various waxy corn starches shown in Table 5 below were used instead of the etherified tapioca starch. A flour composition for buckwheat was prepared, and a frozen buckwheat was produced in the same manner as in (3) to (5) of Example 1 using the flour composition for buckwheat. (2) The frozen buckwheat obtained in the above (1) is frozen and stored in the same manner as in (6) of Example 1, and then slowly defrosted.
After thawing the thawed buckwheat lightly, ten panelists eat it with soup and then evaluate the ease of loosening, elongation, elasticity and smoothness according to the evaluation criteria shown in Table 1 above. The average value was as shown in Table 5 below.

[0055]

[Table 5] [Soba quality] Waxy corn Easy to loosen Boiling Elasticity Smoothness Type of total starch ¹⁾ A 4.0 4.0 4.1 4.1 16.2 B 3.9 3.9 4.0 4.0 15.8 C 3.4 3.4 3.5 3.4 13.7 D 3.3 3.3 3.3 3.3 13.2 E 3.0 3.0 3.1 3.1 12.2 1) Types of waxy cornstar: A: acetylated waxy cornstarch ("Foodstarch Y-90" manufactured by Matsutani Chemical) B: etherified diesterified waxy cornstarch ("Purity W" manufactured by National Starch & Chemical Company) C: phosphoric acid Crosslinked acetylated waxy corn starch (Matsuya Chemical Co., Ltd. “Food Starch YS”)) D: untreated waxy corn starch (Honen Corporation “Waxy Y”) E: phosphorylated waxy corn starch (Honen Corporation “P-400”)

From the results shown in Table 5 above, in the present invention, when various waxy corn starches were used as the starch (b) instead of the etherified tapioca starch, they were easily loosened and slowly boiled when slowly thawed. However, it can be seen that a frozen buckwheat that is excellent in elasticity and smoothness and can be thawed into high quality buckwheat is obtained.

[0057]

According to the present invention, wherein buckwheat flour (a), starch (b) and (c) gluten having a particle size of 106 μm or less are produced using gluten, when thawing is carried out rapidly under heating, it is of course possible. Even when slow thawing such as natural thawing at room temperature or thawing at refrigerated temperature, it is easy to loosen,
It is possible to obtain a frozen buckwheat that has a small boiling point, is excellent in viscoelasticity and smoothness, and can be thawed into a buckwheat having a good texture and flavor. In the present invention, the buckwheat flour (a) has a particle size of 8
When buckwheat flour having a size of 2 μm or less is used, a frozen buckwheat that is easy to be loosened, has a small boiling point, and is more excellent in viscoelasticity and smoothness when subjected to slow thawing can be obtained. Further, in the present invention, when egg white and / or whey protein is used together with buckwheat flour (a), starch (b), and (c) gluten having a particle size of 106 μm or less, when slow thawing is performed, Easy to loosen, less boil,
Frozen buckwheat can be obtained which is more excellent in viscoelasticity and smoothness and also excellent in flavor.

Further, when the flour composition for buckwheat of the present invention is used, it is possible to prepare a frozen buckwheat having the above-mentioned excellent characteristics without complicated steps such as individually purchasing and blending predetermined raw material components. It can be manufactured in a very short time and easily. And, the frozen buckwheat of the present invention is easy to loosen, has a low boiling point, and has excellent elasticity and smoothness even when performing slow thawing such as natural thawing at room temperature or thawing at refrigeration temperature. As a result, a heating and thawing device such as a microwave oven, a hot water supply device, a heated steam generating device, etc. is not required, so that there is no need to spend expenses in terms of facilities and thermal efficiency, and only a predetermined work schedule is set. Thus, delicious soba can be supplied in a timely manner.

Claims (12)

[Claims] 1. A buckwheat flour having a particle size of 106 μm or less;
(B) A method for producing frozen buckwheat, comprising producing gelatinized buckwheat using starch and (c) gluten, followed by freezing. 2. (a) Buckwheat flour having a particle size of 106 μm or less;
A method for producing a frozen buckwheat, comprising producing a pregelatinized buckwheat using (b) starch; (c) gluten; and (d) egg white and / or whey protein, and then freezing. 3. The method according to claim 1, wherein buckwheat flour having a particle size of 82 μm or less is used. 4. A buckwheat flour (a) having a particle size of 106 μm or less, based on the total weight of flours used for the production of buckwheat,
2. The method according to claim 1, wherein the starch (b) is used in a proportion of 25 to 55% by weight, and the gluten (c) is used in a proportion of 2 to 13% by weight.
The method according to any one of claims 1 to 3. 5. A buckwheat flour having a particle size of 106 μm or less;
A buckwheat flour composition comprising (b) starch; and (c) gluten. 6. A buckwheat flour having a particle size of 106 μm or less;
A buckwheat flour composition comprising: (b) starch; (c) gluten; and (d) egg white and / or whey protein. 7. The buckwheat flour composition according to claim 5, wherein the buckwheat flour (a) has a particle size of 82 μm or less. 8. A buckwheat flour (a) having a particle size of 106 μm or less based on the total weight of flours in the buckwheat flour composition.
The flour composition for buckwheat according to any one of claims 5 to 7, comprising 60% by weight, 25 to 55% by weight of starch (b) and 2 to 13% by weight of gluten (c). 9. The buckwheat flour composition according to claim 5, which is for frozen buckwheat. 10. The flour composition for buckwheat according to claim 9, which is for frozen noodles that are slowly thawed. 11. A frozen buckwheat produced by the method according to claim 1. 12. The frozen buckwheat for slow thawing.
The frozen buckwheat according to 1.