JP2001017102A - Buckwheat flour and processed article of buckwheat flour - Google Patents
Buckwheat flour and processed article of buckwheat flourInfo
- Publication number
- JP2001017102A JP2001017102A JP11196314A JP19631499A JP2001017102A JP 2001017102 A JP2001017102 A JP 2001017102A JP 11196314 A JP11196314 A JP 11196314A JP 19631499 A JP19631499 A JP 19631499A JP 2001017102 A JP2001017102 A JP 2001017102A
- Authority
- JP
- Japan
- Prior art keywords
- buckwheat
- buckwheat flour
- particle size
- flour
- size distribution
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Cereal-Derived Products (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Noodles (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明はそば粉及びそば加工
品に関し、更に詳細には食感を改良し得るそば粉及びそ
ば加工品に関する。TECHNICAL FIELD The present invention relates to buckwheat flour and processed buckwheat products, and more particularly to buckwheat flour and processed buckwheat products capable of improving the texture.
【０００２】[0002]
【従来の技術】そば粉には、ポリフェノールの一種であ
るルチン等の種々の有効成分を含むため、そば加工品は
健康食品として注目されている。特に、そば麺は、そば
粉を用いた代表的な加工食品であり、つるつるとした滑
らかさ及び腰の強い歯応えのある食感が好まれている。
一方、近年は、そば弁当等の様に、そば麺を茹でてから
多少の経時後に食される場合も増加しており、多少の経
時後でも、つるつるとした滑らかさ及び腰の強い歯応え
のある食感を呈し得るそば麺、つまり茹で伸びを可及的
に少なくし得るそば麺が求められている。このため、従
来、そば麺の滑らかさを向上すべく、乳化剤や増粘多糖
類等の添加物の添加したり、そば麺の歯応えの向上や茹
で伸びを可及的に少なくすべく、グルテン等の小麦蛋白
や乾燥卵白等を添加することが行われている。BACKGROUND ART Buckwheat flour contains various active ingredients such as rutin, which is a kind of polyphenol, and thus processed buckwheat is attracting attention as a health food. In particular, buckwheat noodles are typical processed foods using buckwheat flour, and are preferred to have smooth smoothness and a chewy texture.
On the other hand, in recent years, the number of cases of eating soba noodles, such as buckwheat noodles, after being boiled for a while, has also been increasing, and even after a little time, a smooth and chewy meal with a smooth texture. There is a need for buckwheat noodles that can give a feeling, that is, buckwheat noodles that can be boiled to minimize elongation. For this reason, conventionally, additives such as emulsifiers and thickening polysaccharides have been added to improve the smoothness of buckwheat noodles, and gluten, etc. have been added to improve the texture of buckwheat noodles and to minimize boiling elongation as much as possible. Of wheat protein, dried egg white and the like.
【０００３】[0003]
【発明が解決しようとする課題】かかる添加物を添加し
たそば麺は、当初目的の滑らかさや歯応えの向上、或い
は茹で伸びを可及的に少なくできる。しかし、添加物を
添加したそば麺は、そば本来の風味を損ね、且つ製造に
手間が掛かるために製造コストも高くなる。このため、
乳化剤等の添加物を添加することなくそば麺の滑らかさ
や歯応えを向上でき、茹で延びを可及的に少ないそば麺
が得られるそば粉が要望されている。また、そば粉はパ
ンやカステラ、クッキーにも使用されるが、そば粉が添
加されたパン等の食感は、そば粉が無添加のパン等に比
較して、パサツキ感やザラツキ感を呈するものである。
従って、パンや菓子等においては、そば粉の添加率を高
くすることができなかった。The buckwheat noodles to which such additives have been added can be initially improved in smoothness and texture, or boil and elongate as little as possible. However, buckwheat noodles to which additives are added impair the original flavor of buckwheat noodles, and the production costs are high because the production takes time and effort. For this reason,
There is a demand for buckwheat flour that can improve the smoothness and texture of buckwheat noodles without adding additives such as emulsifiers, and can provide buckwheat noodles with as little boiling elongation as possible. In addition, buckwheat flour is also used for bread, castella, and cookies, but the texture of bread and the like to which buckwheat is added exhibits a feeling of dryness and roughness compared to bread and the like without buckwheat. Things.
Therefore, the addition rate of buckwheat flour could not be increased in bread and confectionery.
【０００４】一方、そば粉は、前述した様に、ルチン等
の有効成分が多く含まれているため、従来の添加量より
も多量のそば粉が添加された、食感の優れたパンや菓子
等の加工食品を得ることができれば、おいしい健康食品
としても提供できる。そこで、本発明の課題は、そば本
来の風味を損ねることなく食感が良好で且つ茹で延びを
可及的に少ないそば麺等を得ることができるそば粉及び
そば加工品を提供することにある。[0004] On the other hand, buckwheat flour contains a large amount of active ingredients such as rutin, as described above. If processed foods such as can be obtained, they can be provided as delicious health foods. Therefore, an object of the present invention is to provide a buckwheat flour and processed buckwheat product capable of obtaining buckwheat noodles and the like having a good texture without boiling the original flavor of buckwheat and having as little boiling extension as possible. .
【０００５】[0005]
【課題を解決するための手段】本発明者は、前記課題を
解決すべく検討したところ、そば麺の呈する滑らかさや
歯応え等の食感は、そば粉の粒度分布が極めて重要であ
ることを知った。この知見に基づいて、更に本発明者
は、そば粉の粒度分布とそば麺の食感との関係を検討し
た結果、本発明に到達した。すなわち、本発明は、レー
ザ回析法によって測定した粒度分布曲線が、粒径５〜１
５μｍの領域と粒径３０μｍ以上の領域との各々にピー
ク値が出現するそば粉であって、該粒径５〜１５μｍの
範囲に出現するピーク値が、粒径３０μｍ以上の範囲に
出現するピーク値よりも大であることを特徴とするそば
粉にある。更に、本発明は、レーザ回析法によって測定
したそば粉の粒度分布曲線に、粒径１５μｍ以下の領域
のみにピークが出現することを特徴とするそば粉にあ
る。Means for Solving the Problems The present inventor has studied to solve the above problems, and found that the grain size distribution of buckwheat noodles is extremely important for the smoothness and texture of buckwheat noodles. Was. Based on this finding, the present inventors further studied the relationship between the particle size distribution of buckwheat flour and the texture of buckwheat noodles, and as a result, reached the present invention. That is, according to the present invention, the particle size distribution curve measured by the laser diffraction method is as follows.
A buckwheat flour having a peak value in each of a 5 μm region and a region having a particle size of 30 μm or more, and a peak value having a peak value appearing in a range of 5 to 15 μm and a peak value appearing in a range of 30 μm or more. Buckwheat flour characterized by being greater than the value. Furthermore, the present invention provides a buckwheat flour characterized in that a peak appears only in a region having a particle diameter of 15 μm or less in a buckwheat particle size distribution curve measured by a laser diffraction method.
【０００６】また、本発明は、そば粉が用いられて製造
された麺、パン、菓子等のそば加工品において、該そば
粉として、レーザ回析法によって測定した粒度分布曲線
が、粒径５〜１５μｍの領域と粒径３０μｍ以上の領域
との各々にピーク値が出現し、且つ前記粒径５〜１５μ
ｍの範囲に出現するピーク値が、粒径３０μｍ以上の範
囲に出現するピーク値よりも大きいそば粉、或いは実質
的に粒径１５μｍ以下の領域のみにピーク値が出現する
そば粉を用いることを特徴とするそば加工品にある。Further, the present invention relates to a buckwheat processed product such as noodles, bread, confectionery and the like manufactured using buckwheat flour, wherein the buckwheat flour has a particle size distribution curve measured by a laser diffraction method having a particle size of 5 A peak value appears in each of a region having a particle size of 15 to 15 μm and a region having a particle size of 30 μm or more, and the particle size is 5 to 15 μm.
The buckwheat flour having a peak value that appears in the range of m is larger than the peak value that appears in the range of the particle size of 30 μm or more, or the buckwheat flour in which the peak value appears substantially only in the region of the particle size of 15 μm or less. It is a featured buckwheat processed product.
【０００７】かかる本発明において、粒径１０μｍ以下
の粒度が３０％以上となるようなそば粉を用いることに
よって、そば麺等の加工品の滑らかさ及び歯応え等の食
感を更に良好とすることができる。また、そば種実を衝
撃切断式製粉機又はハンマーミルで製粉することより、
所定の粒度分布曲線曲線のそば粉を容易に得ることがで
きる。In the present invention, by using buckwheat flour having a particle size of 10 μm or less and having a particle size of 30% or more, texture such as smoothness and texture of processed products such as buckwheat noodles is further improved. Can be. Also, by milling buckwheat seeds with an impact cutting mill or a hammer mill,
Buckwheat flour having a predetermined particle size distribution curve can be easily obtained.
【０００８】本発明に係るそば粉は、従来のそば粉に比
較して、粒径５〜１５μｍの領域に存在するそば粉の粒
子含有率が著しく高い。かかる本発明に係るそば粉は、
従来のそば粉に比較して、水にそば粉を添加して測定し
た粘度が高い。また、従来のそば粉粉と同一加水率でパ
ン生地を作成すると、本発明に係るそば粉を用いて得た
パン生地は、従来のそば粉を用いて得たパン生地よりも
硬い。従って、本発明に係るそば粉を用い、従来のそば
粉を用いて得たパン生地と同程度の硬さのパン生地を得
るには、従来のそば粉よりも加水率を高くすることを要
する。このことは、本発明に係るそば粉は、従来のそば
粉よりも吸水率が良好であることを示している。一般的
に、吸水率の高い、換言すると多加水のそば粉は滑らか
な食感を与える。また、そば粉には、うどん等に腰や滑
らかさ等を付与する小麦粉中に含まれているグルテンが
実質的に含まれておらず、そば麺の腰や滑らかさは、そ
ば粉に含まれている水溶性蛋白質によって主として付与
される。この点、本発明に係るそば粉を用いたそば麺に
は、従来のそば粉を用いたそば麺よりも腰や滑らかさを
付与できる。本発明に係るそば粉では、粒径５〜１５μ
ｍの領域の粒子含有率が、従来のそば粉に比較して増加
しており、水との接触面積が拡大して従来のそば粉より
も短時間で多量の水溶性蛋白質が水中に溶出されるため
と考えられる。この様に、本発明に係るそば粉は、従来
のそば粉と比較して、多加水で且つ水溶性蛋白質を短時
間で多量に溶出する。このため、本発明に係るそば粉を
用いることによって、そば本来の風味を損ねることなく
食感が良好で且つ茹で延びを可及的に少ないそば麺等の
そば加工品を得ることができる。In the buckwheat flour according to the present invention, the buckwheat flour present in the region having a particle size of 5 to 15 μm has a remarkably higher particle content than the conventional buckwheat flour. Such buckwheat flour according to the present invention,
Compared to conventional buckwheat flour, the viscosity measured by adding buckwheat to water is higher. When bread dough is prepared with the same water content as conventional buckwheat flour, bread dough obtained using the buckwheat flour according to the present invention is harder than bread dough obtained using conventional buckwheat flour. Therefore, in order to obtain bread dough having the same hardness as bread dough obtained using the conventional buckwheat flour using the buckwheat flour according to the present invention, it is necessary to increase the water content of the conventional buckwheat flour. This indicates that the buckwheat flour according to the present invention has a better water absorption than the conventional buckwheat flour. In general, buckwheat flour having a high water absorption, in other words, a polyhydric buckwheat gives a smooth texture. In addition, buckwheat flour does not substantially contain gluten contained in flour that imparts waist and smoothness to udon and the like, and waist and smoothness of buckwheat noodles are included in buckwheat flour. It is mainly provided by water-soluble proteins. In this regard, buckwheat noodles using the buckwheat flour according to the present invention can be given more firmness and smoothness than buckwheat noodles using conventional buckwheat flour. In the buckwheat flour according to the present invention, the particle size is 5 to 15 μm.
The particle content in the area of m is increased compared to conventional buckwheat flour, and the contact area with water is expanded, so that a larger amount of water-soluble protein is eluted into water in a shorter time than conventional buckwheat. It is thought to be. As described above, the buckwheat flour according to the present invention elutes a large amount of water-soluble proteins in a short period of time in comparison with conventional buckwheat flour. For this reason, by using the buckwheat flour according to the present invention, processed buckwheat products such as buckwheat noodles, which have a good texture and can be boiled as little as possible without impairing the original flavor of buckwheat.
【０００９】[0009]
【発明の実施の形態】本発明に係るそば粉の粒度分布曲
線の一例を図１に示す。図１の粒度分布曲線は、レーザ
回析法によって測定したものであり、(株)日本レーザー
製のレーザー回析式粒度測定装置を用いて測定した。こ
の粒度分布曲線において、縦軸には粒子含有率（％）を
示し、横軸には粒径（μｍ）を示す。図１に示す粒度分
布曲線では、粒径５〜１５μｍの領域と粒径３０μｍ以
上の領域との各々にピークＡ、Ｂが出現する。かかるピ
ークＡ、Ｂにおいて、ピークＡの粒径７．５μｍ近傍に
おけるピーク値は、ピークＢの粒径７３μｍ近傍におけ
るピーク値よりも大きい。FIG. 1 shows an example of a particle size distribution curve of buckwheat flour according to the present invention. The particle size distribution curve in FIG. 1 was measured by a laser diffraction method, and was measured using a laser diffraction type particle size analyzer manufactured by Nippon Laser Co., Ltd. In this particle size distribution curve, the vertical axis shows the particle content (%), and the horizontal axis shows the particle size (μm). In the particle size distribution curve shown in FIG. 1, peaks A and B appear in each of a region having a particle size of 5 to 15 μm and a region having a particle size of 30 μm or more. In the peaks A and B, the peak value of the peak A in the vicinity of the particle diameter of 7.5 μm is larger than the peak value of the peak B in the vicinity of the particle diameter of 73 μm.
【００１０】図１に示す粒度分布曲線を呈するそば粉
は、図２に示す製粉機により製粉して得ることができ
る。図２に示す製粉機は、衝撃切断式製粉機であり、ホ
ッパ１０から投入されたそば種実は、回転する回転軸１
２に設けられたスクリュ１４によって、円筒スクリーン
１６の内面側の一端側に供給される。供給されたそば種
実は、回転軸１２と共に高速回転している複数枚のブレ
ード１８、１８・・による衝撃と剪断力とを受けて微粉
体に粉砕される。粉砕された粉体のうち、円筒スクリー
ン１６の目開以下の粒径に粉砕された粉体は円筒スクリ
ーン１６を通過して網下取出口２０から取り出されて製
品となる。一方、円筒スクリーン１６の目開を超える粗
い粉体は、円筒スクリーン１６の他端側に設けられた排
出口２１から排出されて取出口２２から取り出される。
取り出された粗い粉体は、ホッパー１０から再供給し、
再粉砕してもよい。The buckwheat flour having the particle size distribution curve shown in FIG. 1 can be obtained by milling with a mill shown in FIG. The flour mill shown in FIG. 2 is an impact cutting type flour mill, and the buckwheat seeds input from the hopper 10 rotate on the rotating shaft 1.
The screw 14 provided on the inner surface 2 is supplied to one end on the inner surface side of the cylindrical screen 16. The supplied buckwheat seed is pulverized into fine powder by receiving the impact and the shearing force of the plurality of blades 18 rotating at high speed together with the rotating shaft 12. Among the pulverized powders, the powder pulverized to a particle size smaller than the opening of the cylindrical screen 16 passes through the cylindrical screen 16 and is taken out from the net take-out port 20 to be a product. On the other hand, the coarse powder exceeding the opening of the cylindrical screen 16 is discharged from the discharge port 21 provided on the other end side of the cylindrical screen 16 and taken out from the discharge port 22.
The removed coarse powder is re-supplied from the hopper 10,
It may be crushed again.
【００１１】かかる衝撃切断式製粉機では、ブレード１
８、１８・・の回転数が一定である場合、そば種実の供
給量を調整することによって、所望の粒度分布曲線のそ
ば粉を得ることができる。ここで、図１に示す粒度分布
曲線のそば粉を得たそば種実の供給量よりも、供給量を
減少した場合、図３に示す粒度分布曲線［(株)日本レー
ザー製のレーザー回析式粒度測定装置を用いて測定］を
呈するそば粉を得ることができる。図３に示すそば粉の
粒度分布曲線では、粒径５〜１５μｍの領域に出現する
粒径７．５μｍ近傍に位置するピークＡのピーク値は、
図１に示す粒度分布曲線のピークＡのピーク値よりも大
きくなる。一方、粒径３０μｍ以上の領域に出現する粒
径７３μｍ近傍に位置するピークＢのピーク値は、図１
に示す粒度分布曲線のピークＢのピーク値よりも小さく
なる。このことは、大粒径のそば粉粒子は、粉砕されて
小粒径のそば粉粒子となっていることを示す。In such an impact cutting mill, the blade 1
When the number of rotations of 8, 18,... Is constant, buckwheat flour having a desired particle size distribution curve can be obtained by adjusting the supply amount of buckwheat seeds. Here, when the supply amount is smaller than the supply amount of the buckwheat seed obtained from the buckwheat flour having the particle size distribution curve shown in FIG. 1, the particle size distribution curve shown in FIG. 3 [laser diffraction type manufactured by Nippon Laser Co., Ltd. Buckwheat flour exhibiting measurement using a particle size measuring device]. In the particle size distribution curve of the buckwheat flour shown in FIG. 3, the peak value of the peak A located near the particle size of 7.5 μm, which appears in the region of the particle size of 5 to 15 μm,
It becomes larger than the peak value of the peak A of the particle size distribution curve shown in FIG. On the other hand, the peak value of the peak B, which is located in the vicinity of the particle diameter of 73 μm and appears in the region having the particle diameter of 30 μm or more, is shown in FIG.
Is smaller than the peak value of the peak B of the particle size distribution curve shown in FIG. This indicates that the large buckwheat particles are crushed into small buckwheat particles.
【００１２】更に、図２に示す粒度分布曲線のそば粉を
得たそば種実の供給量よりも、供給量を減少した場合、
図４に示す粒度分布曲線［(株)日本レーザー製のレーザ
ー回析式粒度測定装置を用いて測定］のそば粉を得るこ
とができる。図４に示す示すそば粉の粒度分布曲線で
は、粒径５〜１５μｍの領域に出現する粒径７．５μｍ
近傍に位置するピークＡのみが出現し、粒径３０μｍ以
上の領域に出現するピークＢは消滅している。図１、図
３、及び図４に示す粒度分布曲線を呈するそば粉は、多
加水で且つ水溶性蛋白質を短時間で多量に溶出すること
ができる。このため、かかるそば粉を用いることによっ
て、そば本来の風味を損ねることなく食感が良好で且つ
茹で延びを可及的に少ないそば麺等のそば加工品を得る
ことができる。特に、粒径１０μｍ以下の粒子含有率が
３０％以上であるそば粉は、そば麺等の加工品の滑らか
さ及び歯応え等の食感を更に良好とすることができる。
この粒子含有率の上限は、製粉機の製粉量との関係から
６０％以下とすることが，工業的にそば粉を生産するう
えで好ましい。尚、図１に示す粒度分布曲線を呈するそ
ば粉では、粒径１０μｍ以下の粒子含有率は３３％であ
り、図３に示す粒度分布曲線を呈するそば粉では、粒径
１０μｍ以下の粒子含有率は４０％である。Further, when the supply amount is smaller than the supply amount of the buckwheat seeds having the buckwheat flour having the particle size distribution curve shown in FIG.
Buckwheat flour having a particle size distribution curve shown in FIG. 4 [measured using a laser diffraction type particle size measuring device manufactured by Nippon Laser Co., Ltd.] can be obtained. In the particle size distribution curve of the buckwheat flour shown in FIG. 4, the particle size 7.5 μm appearing in the region of the particle size 5 to 15 μm.
Only the peak A located in the vicinity appears, and the peak B appearing in the region having a particle size of 30 μm or more has disappeared. Buckwheat flour having the particle size distribution curves shown in FIG. 1, FIG. 3, and FIG. 4 can elute a large amount of highly water-soluble and water-soluble protein in a short time. For this reason, by using such buckwheat flour, processed buckwheat noodles and the like can be obtained without losing the original flavor of buckwheat and having a good texture and having as little boiling elongation as possible. In particular, buckwheat flour having a particle size of 10 μm or less and having a content of 30% or more can further improve the smoothness and texture of processed products such as buckwheat noodles.
It is preferable that the upper limit of the particle content be 60% or less in view of the relation with the amount of milling of the mill, from the viewpoint of industrially producing buckwheat flour. The buckwheat flour having a particle size distribution curve shown in FIG. 1 has a particle content of 33% or less having a particle size of 10 μm or less, and the buckwheat flour having a particle size distribution curve shown in FIG. 3 has a particle content of 10 μm or less. Is 40%.
【００１３】図１、図３、及び図４に示す粒度分布曲線
を呈するそば粉は、図２に示す衝撃切断式製粉機の他
に、図５に示すハンマーミルによっても得ることができ
る。このハンマーミルは、ケーシング２４内に設けられ
たロータ２６にハンマー２８、２８・・がピン３０、３
０・・によって吊り下げられており、ケーシング２４の
内面にはライナー３２が張られている。このライナー３
２の表面は、ケーシング２４の磨耗防止を図ると共に、
粉砕を繰り返し行えるように凹凸面に形成されている。
かかるハンマーミルによれば、ホッパ３４から供給され
たそば種実は、ハンマー２８、２８・・によって粉砕さ
れて所定粒径以下の粉体はスクリーン３６を通過し製品
となり、所定粒径を超える粗い粉体はケーシング２４内
に滞留して再粉砕される。Buckwheat flour having the particle size distribution curves shown in FIGS. 1, 3 and 4 can be obtained by a hammer mill shown in FIG. 5 in addition to the impact cutting mill shown in FIG. In this hammer mill, hammers 28, 28,...
, And a liner 32 is stretched on the inner surface of the casing 24. This liner 3
The surface 2 prevents wear of the casing 24,
It is formed on an uneven surface so that grinding can be repeated.
According to such a hammer mill, the buckwheat seeds supplied from the hopper 34 are pulverized by the hammers 28, 28, and powder having a predetermined particle size or less passes through the screen 36 to become a product. The body stays in the casing 24 and is crushed again.
【００１４】また、遠心粉砕機を用いても、条件次第で
は図１に示す粒度分布曲線に近似した図６に示す粒度分
布曲線［(株)日本レーザー製のレーザー回析式粒度測定
装置を用いて測定］のそば粉を得ることができる。図６
に示す粒度分布曲線のそば粉は、Retsch製の超遠心粉砕
機を用い、回転数２００００rpm、スクリーンの目開
０．２５ｍｍとし、粉砕を２回繰り返して得らたもので
ある。図６の粒度分布曲線においても、粒径５〜１５μ
ｍの領域と粒径３０μｍ以上の領域との各々にピーク
Ａ、Ｂが出現し、ピークＡの粒径７．５μｍ近傍におけ
るピーク値は、ピークＢの粒径７３μｍ近傍におけるピ
ーク値よりも大きい。In addition, even if a centrifugal crusher is used, the particle size distribution curve shown in FIG. 6 which approximates the particle size distribution curve shown in FIG. 1 depending on the conditions [using a laser diffraction type particle size analyzer manufactured by Nippon Laser Co., Ltd. Buckwheat flour). FIG.
The buckwheat flour of the particle size distribution curve shown in Fig. 1 was obtained by repeating the pulverization twice using a super centrifugal pulverizer manufactured by Retsch at a rotation speed of 20,000 rpm and a screen opening of 0.25 mm. In the particle size distribution curve of FIG.
Peaks A and B appear in each of the region of m and the region having a particle size of 30 μm or more, and the peak value of the peak A near the particle size of 7.5 μm is larger than the peak value of the peak B near the particle size of 73 μm.
【００１５】ところで、従来、そば粉は、そば種実をロ
ール製粉機によって製粉されて得られたものが多い。か
かるそば粉の粒度分布曲線［(株)日本レーザー製のレー
ザー回析式粒度測定装置を用いて測定］は、図７（ａ）
に示す如く、粒径５〜１５μｍの領域と粒径３０μｍ以
上の領域との各々にピークＡ、Ｂが出現し、且つ粒径３
０μｍ以上の範囲に出現するピークＢのピーク値は、粒
径５〜１５μｍの範囲に出現するピークＡのピーク値よ
りも大となるものである。かかるロール製粉機では、そ
ば種実の供給量を減少しても、図７（ｂ）に示す粒度祖
分布曲線［(株)日本レーザー製のレーザー回析式粒度測
定装置を用いて測定］の如く、図７（ａ）の粒度分布曲
線に比較して、ピークＢのピーク値が若干減少してピー
クＡのピーク値が若干増加したものの、依然としてピー
クＢのピーク値は、ピークＡのピーク値よりも大きい。
更に、ロール製粉機に供給するそば種実の供給量を減少
しても、同様に、図７（ｃ）に示す粒度分布曲線［(株)
日本レーザー製のレーザー回析式粒度測定装置を用いて
測定］の如く、図７（ａ）及び図７（ｂ）の粒度分布曲
線に比較して、ピークＢのピーク値が若干減少してピー
クＡのピーク値が若干増加したものの、依然としてピー
クＢのピーク値は、ピークＡのピーク値よりも大きい。
尚、図７（ａ）〜図７（ｃ）に示す粒度分布曲線を呈す
るそば粉の粒径１０μｍ以下の各粒子含有率は、８％
［図７（ａ）］、１５％［図７（ｂ）］、及び１３％
［図７（ｃ）］である。Conventionally, buckwheat flour is often obtained by milling buckwheat seeds with a roll mill. The particle size distribution curve of such buckwheat flour [measured using a laser diffraction type particle size measuring device manufactured by Nippon Laser Co., Ltd.] is shown in FIG.
As shown in the figure, peaks A and B appear in each of a region having a particle size of 5 to 15 μm and a region having a particle size of 30 μm or more, and a particle size of 3
The peak value of the peak B appearing in the range of 0 μm or more is larger than the peak value of the peak A appearing in the range of the particle size of 5 to 15 μm. In such a roll mill, even if the supply amount of buckwheat seeds is reduced, the particle size distribution curve shown in FIG. 7B (measured using a laser diffraction type particle size measuring device manufactured by Nippon Laser Co., Ltd.). 7A, the peak value of peak B slightly decreased and the peak value of peak A slightly increased, but the peak value of peak B was still smaller than the peak value of peak A. Is also big.
Furthermore, even if the supply amount of the buckwheat seeds supplied to the roll mill is reduced, the particle size distribution curve shown in FIG.
7 (a) and 7 (b), the peak value of peak B is slightly reduced and the peak value is slightly reduced as compared with the particle size distribution curves of FIGS. 7 (a) and 7 (b). Although the peak value of A is slightly increased, the peak value of peak B is still larger than the peak value of peak A.
The content of each of the buckwheat flour having a particle size distribution curve shown in FIGS. 7 (a) to 7 (c) having a particle size of 10 μm or less is 8%.
[FIG. 7 (a)], 15% [FIG. 7 (b)], and 13%
[FIG. 7 (c)].
【００１６】この様な、図７（ａ）〜図７（ｃ）に示す
粒度分布曲線を呈するそば粉は、乳化剤等の添加物を添
加することなくそば麺の滑らかさや歯応えを向上するこ
とができず、そば麺の茹で延びを可及的に少なくするこ
とも困難である。また、図７（ａ）〜図７（ｃ）に示す
そば粉を添加したパンやカステラ、クッキーの食感は、
そば粉が無添加のパン等に比較して、パサツキ感やザツ
キ感を呈するため、そば粉の添加率を充分に高くするこ
とができなかった。この点、図１、図３、及び図４に示
す粒度分布曲線を呈するそば粉は、乳化剤等の添加物を
添加することなくそば麺の滑らかさや歯応えを向上で
き、茹で延びを可及的に少ないそば麺が得られる。ま
た、図１、図３、及び図４に示す粒度分布曲線を呈する
そば粉が添加されたパンやカステラ、クッキーの食感
は、従来のそば粉が添加されたパン等の比較して改善で
き、従来の添加量よりも多量のそば粉を添加することが
できる。このため、かかるパン等は、ルチン等の有効成
分が多量に含まれた、おいしい健康食品としても提供で
きる。Such buckwheat flour having the particle size distribution curves shown in FIGS. 7A to 7C can improve the smoothness and texture of buckwheat noodles without adding additives such as an emulsifier. It is not possible, and it is also difficult to reduce the length of boiled buckwheat noodles as much as possible. In addition, the texture of bread, castella, and cookie to which buckwheat flour is added as shown in FIGS.
Since the buckwheat flour exhibited a feeling of crispness and crispness as compared to bread and the like to which no buckwheat was added, the buckwheat flour addition rate could not be sufficiently increased. In this regard, the buckwheat flour having the particle size distribution curves shown in FIGS. 1, 3 and 4 can improve the smoothness and texture of buckwheat noodles without adding additives such as emulsifiers, and extend the boiling as much as possible. You can get less buckwheat noodles. In addition, the texture of bread, castella, and cookie added with buckwheat flour having the particle size distribution curves shown in FIGS. 1, 3, and 4 can be improved as compared to conventional bread and the like added with buckwheat. In addition, a larger amount of buckwheat flour can be added than in the conventional amount. Therefore, such bread and the like can be provided as a delicious health food containing a large amount of an active ingredient such as rutin.
【００１７】[0017]
【実施例】実施例１ （１） 粘度 そば粉２００ｇと水３００ｇとを混合した混合物の粘度
をビスコメータによって測定した。図１に示す粒度分布
曲線を呈するそば粉（以下、実施例そば粉と称する）で
は４６cpsであり、図７（ａ）に示す粒度分布曲線を呈
するそば粉（以下、比較例そば粉と称する）では３０cp
sであった。従って、同一加水量では、実施例そば粉の
粘度は、比較例そば粉よりも高粘度となる。 （２） 生地の硬さ そば粉１００ｇと小麦粉１００ｇとに対し、水１３０を
添加して練った生地の硬さをファリノグラフ（ブラベン
ダー社製）によって測定した。測定値が大きいほど生地
が硬いことを意味する。実施例そば粉を用いた生地の硬
さは９５０B．Uであり、比較例そば粉を用いた生地の硬
さは６１５B．Uであった。従って、同一加水量では、実
施例そば粉を用いた生地は、比較例そば粉を用いた生地
よりも硬くなる。このことから、実施例そば粉、比較例
そば粉よりも高い吸水性を呈する。このため、実施例そ
ば粉は、比較例そば粉よりも多くの加水が可能である。
この様に、多くの加水が可能なそば粉を用いたそば麺
は、短時間で茹で上がり、且つ滑らかな食感を呈する。 （３） 水溶性蛋白質の抽出量 そば粉２ｇを水５０mlに添加し、所定時間、室温下で攪
拌抽出した後、ろ過して抽出液を得た。この抽出液中に
溶出している蛋白質を水溶性蛋白質とし、抽出液中の蛋
白質量をケルダール法によって測定した。実施例そば粉
では水溶性蛋白質が６．０％であり、比較例そば粉では
水溶性蛋白質が４．２％であった。この様に，実施例そ
ば粉では、比較例そば粉よりも水溶性蛋白質量が多い。
このため、前述した粘度も実施例そば粉が、比較例そば
粉よりも高くなる。更に、そば麺では、滑らかな食感を
呈することができる。EXAMPLES Example 1 (1) Viscosity The viscosity of a mixture of 200 g of buckwheat flour and 300 g of water was measured with a viscometer. Buckwheat flour having a particle size distribution curve shown in FIG. 1 (hereinafter referred to as buckwheat flour in Example) is 46 cps, and buckwheat flour having a particle size distribution curve shown in FIG. 7A (hereinafter referred to as comparative buckwheat flour). Then 30cp
s. Therefore, at the same amount of water, the buckwheat flour of the example has a higher viscosity than the buckwheat flour of the comparative example. (2) Dough Hardness To 100 g of buckwheat flour and 100 g of flour, the hardness of the dough kneaded by adding water 130 was measured by farinograph (manufactured by Brabender). The larger the measured value, the harder the dough. The hardness of the dough using the buckwheat flour was 950B. U, and the hardness of the dough using buckwheat flour is 615 B. Was U. Therefore, at the same amount of water, the dough using the buckwheat flour of the example becomes harder than the dough using the buckwheat flour of the comparative example. From this, it exhibits higher water absorption than the buckwheat flour of Example and the buckwheat of Comparative Example. For this reason, more water can be added to the buckwheat of Example than to the buckwheat of Comparative Example.
As described above, buckwheat noodles using buckwheat flour capable of adding a lot of water boil in a short time and have a smooth texture. (3) Extraction amount of water-soluble protein 2 g of buckwheat flour was added to 50 ml of water, and the mixture was stirred and extracted at room temperature for a predetermined time, followed by filtration to obtain an extract. The protein eluted in this extract was regarded as a water-soluble protein, and the amount of protein in the extract was measured by the Kjeldahl method. In Example buckwheat flour, the water-soluble protein was 6.0%, and in Comparative Example buckwheat flour, the water-soluble protein was 4.2%. Thus, the buckwheat flour of Example has a larger amount of water-soluble protein than the buckwheat of Comparative Example.
For this reason, the above-mentioned viscosity of the buckwheat flour of the example is higher than that of the buckwheat flour of the comparative example. Further, with soba noodles, a smooth texture can be exhibited.
【００１８】実施例２ 図１に示す粒度分布曲線を呈するそば粉５００ｇ、小麦
粉５００ｇ、及び水４５０ｇを混合して生そばを製造
し、更に所定条件で茹で上げた後、冷水で冷却・水切り
をして茹そば（以下、実施例品と称する）とした。ま
た、図７（ａ）に示す粒度分布曲線を呈するそば粉を用
いて同様に生そばを製造し、更に同一条件で茹で上げた
後、冷水で冷却・水切りして茹そば（以下、比較例品と
称する）とした。次いで、得られた直後の茹そばについ
て官能試験を行った。この官能試験の評価項目は、茹そ
ばの滑らかさ、腰の強さ、歯切れ、歯応え、香り、味の
６項目とした。評価方法は、比較例品を基準とし、実施
例品について評価した。この際、比較例品の各評価項目
を４点とし、実施例品について、かなり劣る（１点）、
少し劣る（２点）、僅かに劣る（３点）、同程度（４
点）、僅かに勝れる（５点）、少し勝れる（６点）、か
なり勝れる（７点）の７段階評価を行った。また、パネ
ルリストは４０名であり、１０名を１組として４組に分
けて評価を実施した。その結果を下記の［表１］に示
す。尚、［表１］において、各評価項目の数値はパネル
リスト４０名の評価値の平均値である。Example 2 500 g of buckwheat flour, 500 g of flour, and 450 g of water having the particle size distribution curve shown in FIG. 1 were mixed to produce raw buckwheat, which was further boiled under predetermined conditions, then cooled and drained with cold water. The resulting product was boiled soba (hereinafter, referred to as an example product). Similarly, raw buckwheat was similarly produced using buckwheat flour having a particle size distribution curve shown in FIG. 7 (a), further boiled under the same conditions, cooled and drained with cold water, and then boiled (hereinafter referred to as Comparative Example). Product). Next, a sensory test was performed on the boiled noodles immediately after being obtained. The evaluation items of this sensory test were six items of smoothness of boiled noodles, strength of waist, crispness, crispness, aroma, and taste. The evaluation method was based on the comparative example product, and evaluated the example product. At this time, each evaluation item of the comparative example product was set to 4 points, and the comparative example product was considerably inferior (1 point).
Slightly inferior (2 points), slightly inferior (3 points), comparable (4
Points), a slight win (5 points), a slight win (6 points), and a considerable win (7 points). In addition, the panel list was composed of 40 persons, and the evaluation was carried out by dividing 10 persons into 4 groups. The results are shown in [Table 1] below. In Table 1, the numerical value of each evaluation item is the average of the evaluation values of 40 panel lists.
【表１】 ［表１］から明らかな様に、実施例品である茹そばは、
比較例品である茹そばに比較して、滑らかさ、腰の強
さ、歯切れ、歯応えの評価項目で優れている。また、香
り、味の面においても、実施例品は比較例品以上の評価
であった。[Table 1] As is clear from [Table 1], the boiled noodle, which is an example product,
Excellent in evaluation items of smoothness, waist strength, crispness, and crispness as compared with boiled noodles as a comparative example product. Also, in terms of aroma and taste, the product of the example was evaluated higher than the product of the comparative example.
【００１９】実施例３ 実施例２において得られた茹そばを、茹で上げてから２
４時間経過後に実施例１と同様の官能試験を行った。そ
の結果を下記の［表２］に示す。Example 3 The boiled noodles obtained in Example 2 were boiled and then
After 4 hours, the same sensory test as in Example 1 was performed. The results are shown in Table 2 below.
【表２】 ［表２］から明らかな様に、茹で上げてから２４時間経
過後でも、茹で延びの程度を示す評価項目である、滑ら
かさ、腰の強さ、歯切れ、歯応えの項目では、実施例品
は比較例品よりも優れている。また、香り、味の面にお
いても、実施例品は比較例品以上の評価であった。[Table 2] As is clear from [Table 2], in the evaluation items indicating the degree of elongation of boiling, even after 24 hours from boiling, smoothness, waist strength, crispness, and crunchiness, the example product is It is superior to the comparative example. Also, in terms of aroma and taste, the product of the example was evaluated higher than the product of the comparative example.
【００２０】実施例４ そば粉を添加したそばパンを製造した。このそばパン
は、図１に示す粒度分布曲線を呈するそば粉（１５００
ｇ）、小麦粉（１５００ｇ）、イースト（７５ｇ）、イ
ーストフード（３ｇ）、食塩（６０ｇ）、砂糖（１５０
ｇ）、及び脱脂粉乳（６０ｇ）を混合した混合物に、３
０℃の水を加えてミキサーで５分間のミキシングを行っ
た。更に、ショートニング（１８０ｇ）を加えて９分間
のミキシングを施した後、２８℃にて７５〜９０分間の
発酵を行い、発酵品を２２０ｇ毎に分割した。分割品に
ついて、更に室温下で２５分間の発酵を施した後、３８
℃、湿度８０％のホイロ内で６０〜７０分間の発酵を行
った。その後、分割品を２００℃で３０分間の焼成を行
ってそばパン（以下、実施品と称する）を得た。また、
図１に示す粒度分布曲線を呈するそば粉に代えて、図７
（ａ）に示す粒度分布曲線を呈するそば粉を用いた他
は、同様にしてそばパン（以下、比較例品と称する）を
得た。Example 4 A buckwheat bread to which buckwheat flour was added was produced. This buckwheat bread has a buckwheat flour (1500) having a particle size distribution curve shown in FIG.
g), flour (1500 g), yeast (75 g), yeast food (3 g), salt (60 g), sugar (150 g)
g), and a mixture of skim milk powder (60 g),
Water at 0 ° C. was added, and mixing was performed for 5 minutes with a mixer. Furthermore, after shortening (180 g) was added and mixing was performed for 9 minutes, fermentation was performed at 28 ° C. for 75 to 90 minutes, and the fermented product was divided into 220 g portions. The fermented product is further fermented at room temperature for 25 minutes,
The fermentation was performed for 60 to 70 minutes in a proofer at 80 ° C and a humidity of 80%. Thereafter, the divided product was baked at 200 ° C. for 30 minutes to obtain buckwheat bread (hereinafter, referred to as a practical product). Also,
Instead of the buckwheat flour exhibiting the particle size distribution curve shown in FIG.
A buckwheat bread (hereinafter, referred to as a comparative product) was obtained in the same manner except that buckwheat flour having a particle size distribution curve shown in (a) was used.
【００２１】次いで、得られたそばパンについて官能試
験を行った。この官能試験の評価項目は、食感（滑らか
さ）、香り、味の３項目とした。評価方法は、比較例品
を基準とし、実施例品について評価した。この際、比較
例品の各評価項目を４点とし、実施例品について、かな
り劣る（１点）、少し劣る（２点）、僅かに劣る（３
点）、同程度（４点）、僅かに勝れる（５点）、少し勝
れる（６点）、かなり勝れる（７点）の７段階評価を行
った。また、パネルリストは４０名であり、１０名を１
組として４組に分けて評価を実施した。その結果を下記
の［表３］に示す。尚、［表３］において、各評価項目
の数値はパネルリスト４０名の評価値の平均値である。Next, the obtained buckwheat bread was subjected to a sensory test. The evaluation items of this sensory test were three items: texture (smoothness), aroma, and taste. The evaluation method was based on the comparative example product, and evaluated the example product. At this time, each evaluation item of the comparative example product was set to 4 points, and the comparative example product was considerably inferior (1 point), slightly inferior (2 points), and slightly inferior (3 points).
Points), comparable (4 points), slightly winning (5 points), slightly winning (6 points), and considerably winning (7 points). Also, the panel list is 40 people, and 10 people are 1
The evaluation was carried out in four groups. The results are shown in Table 3 below. In Table 3, the numerical value of each evaluation item is the average of the evaluation values of 40 panel lists.
【表３】 ［表３］から明らかな様に、食感（滑らかさ）、香り、
味の面においても、実施例品は比較例品以上の評価であ
った。[Table 3] As is clear from Table 3, the texture (smoothness), aroma,
In terms of taste, the product of the example was evaluated higher than the product of the comparative example.
【００２２】実施例５ そば粉を添加したそばカステラを製造した。このそばカ
ステラは、図１に示す粒度分布曲線を呈するそば粉（５
５０ｇ）、小麦粉（５００ｇ）、全卵（２２５０ｇ）、
砂糖（１５００ｇ）、Ａ双目糖（３５０ｇ）、水飴（３
８０ｇ）、及び水（１００ｇ）を用いて得た。以下、図
１に示す粒度分布曲線を呈するそば粉を用いて得たそば
カステラを実施品と称する。また、図１に示す粒度分布
曲線を呈するそば粉に代えて、図７（ａ）に示す粒度分
布曲線を呈するそば粉を用いた他は、同様にしてそばカ
ステラ（以下、比較例品と称する）を得た。Example 5 A buckwheat castella to which buckwheat flour was added was produced. This buckwheat castella has a buckwheat flour (5) having a particle size distribution curve shown in FIG.
50g), flour (500g), whole egg (2250g),
Sugar (1500 g), A-doublet sugar (350 g), syrup (3 g
80 g) and water (100 g). Hereinafter, the buckwheat castella obtained using the buckwheat flour exhibiting the particle size distribution curve shown in FIG. In addition, buckwheat castella (hereinafter referred to as a comparative product) is similarly used except that buckwheat flour exhibiting a particle size distribution curve shown in FIG. 7A is used instead of the buckwheat flour presenting a particle size distribution curve shown in FIG. ) Got.
【００２３】次いで、得られたそばカステラについて官
能試験を行った。この官能試験の評価項目は、食感（滑
らかさ）、香り、味の３項目とした。評価方法は、比較
例品を基準とし、実施例品について評価した。この際、
比較例品の各評価項目を４点とし、実施例品について、
かなり劣る（１点）、少し劣る（２点）、僅かに劣る
（３点）、同程度（４点）、僅かに勝れる（５点）、少
し勝れる（６点）、かなり勝れる（７点）の７段階評価
を行った。また、パネルリストは４０名であり、１０名
を１組として４組に分けて評価を実施した。その結果を
下記の［表４］に示す。尚、［表４］において、各評価
項目の数値はパネルリスト４０名の評価値の平均値であ
る。Next, a sensory test was performed on the obtained buckwheat castella. The evaluation items of this sensory test were three items: texture (smoothness), aroma, and taste. The evaluation method was based on the comparative example product, and evaluated the example product. On this occasion,
Each evaluation item of the comparative example product was set to 4 points, and for the example product,
Quite inferior (1 point), slightly inferior (2 points), slightly inferior (3 points), comparable (4 points), slightly better (5 points), slightly better (6 points), fairly better ( (7 points). In addition, the panel list was composed of 40 persons, and the evaluation was carried out by dividing 10 persons into 4 groups. The results are shown in [Table 4] below. In Table 4, the numerical value of each evaluation item is the average of the evaluation values of 40 panel lists.
【表４】 ［表４］から明らかな様に、食感（滑らかさ）におい
て、実施例品は比較例品以上の評価であった。また、香
り、味の面においても、実施例品は、比較例品に比較し
て、そば独特のえぐみが少なく食べ易いものであった。[Table 4] As is apparent from Table 4, the evaluation of the example product was higher than that of the comparative example in terms of texture (smoothness). In addition, in terms of aroma and taste, the product of the example had less peculiar buckwheat than the product of the comparative example and was easy to eat.
【００２４】実施例６ そば粉を添加したそばクッキーを製造した。このそばク
ッキーは、図１に示す粒度分布曲線を呈するそば粉（１
５０ｇ）、小麦粉（５０ｇ）、無塩マーガリン（７５
ｇ）、砂糖（７５ｇ）全卵（５０ｇ）、ベーキングパウ
ダー（２ｇ）、及びバニラエッセンス（２cc）を用いて
得た。以下、図１に示す粒度分布曲線を呈するそば粉を
用いて得たそばクッキーを実施品と称する。また、図１
に示す粒度分布曲線を呈するそば粉に代えて、図７
（ａ）に示す粒度分布曲線を呈するそば粉を用いた他
は、同様にしてそばクッキー（以下、比較例品と称す
る）を得た。Example 6 A buckwheat cookie to which buckwheat flour was added was produced. This buckwheat cookie has a buckwheat flour (1) having a particle size distribution curve shown in FIG.
50g), flour (50g), salt-free margarine (75
g), sugar (75 g), whole egg (50 g), baking powder (2 g), and vanilla extract (2 cc). Hereinafter, the buckwheat cookie obtained using the buckwheat flour exhibiting the particle size distribution curve shown in FIG. 1 is referred to as a practical product. FIG.
Instead of the buckwheat flour having the particle size distribution curve shown in FIG.
A buckwheat cookie (hereinafter, referred to as a comparative product) was obtained in the same manner except that buckwheat flour having a particle size distribution curve shown in (a) was used.
【００２５】次いで、得られたそばクッキーについて官
能試験を行った。この官能試験の評価項目は、食感（滑
らかさ）、香り、味の３項目とした。評価方法は、比較
例品を基準とし、実施例品について評価した。この際、
比較例品の各評価項目を４点とし、実施例品について、
かなり劣る（１点）、少し劣る（２点）、僅かに劣る
（３点）、同程度（４点）、僅かに勝れる（５点）、少
し勝れる（６点）、かなり勝れる（７点）の７段階評価
を行った。また、パネルリストは４０名であり、１０名
を１組として４組に分けて評価を実施した。その結果を
下記の［表５］に示す。尚、［表５］において、各評価
項目の数値はパネルリスト４０名の評価値の平均値であ
る。Next, a sensory test was performed on the obtained buckwheat cookie. The evaluation items of this sensory test were three items: texture (smoothness), aroma, and taste. The evaluation method was based on the comparative example product, and evaluated the example product. On this occasion,
Each evaluation item of the comparative example product was set to 4 points, and for the example product,
Quite inferior (1 point), slightly inferior (2 points), slightly inferior (3 points), comparable (4 points), slightly better (5 points), slightly better (6 points), fairly better ( (7 points). In addition, the panel list was composed of 40 persons, and the evaluation was carried out by dividing 10 persons into 4 groups. The results are shown in Table 5 below. In Table 5, the numerical value of each evaluation item is the average of the evaluation values of 40 panel lists.
【表５】 ［表５］から明らかな様に、食感（滑らかさ）におい
て、実施例品は比較例品以上の評価であった。また、香
り、味の面においても、実施例品は、比較例品に比較し
て、そば独特のえぐみが少なく食べ易いものであった。[Table 5] As is clear from Table 5, in terms of texture (smoothness), the product of the example was evaluated more than the product of the comparative example. In addition, in terms of aroma and taste, the product of the example had less peculiar buckwheat than the product of the comparative example and was easy to eat.
【００２６】[0026]
【発明の効果】本発明によれば、乳化剤等の添加物を添
加することなくそば麺の滑らかさや歯応えを向上でき、
茹で延びを可及的に少ないそば麺等のそば加工品が得ら
れる。このため、そば弁当等の様に、調理から食するま
でに経時しるものであっても、茹で延びしないそば麺を
食することができる。また、本発明に係るそば粉が添加
されたパンやカステラ、クッキー等のそば加工品の食感
は、従来のそば粉が添加されたパン等の比較して改善で
き、従来の添加量よりも多量のそば粉を添加することが
できる。このため、かかるパン等は、ルチン等の有効成
分が多量に含まれた、おいしい健康食品としても提供で
きる。According to the present invention, the smoothness and texture of buckwheat noodles can be improved without adding additives such as emulsifiers,
A processed buckwheat product such as buckwheat noodles having as little boiling elongation as possible can be obtained. For this reason, it is possible to eat buckwheat noodles which do not boil and extend, even if they are aging from cooking to eating, such as a buckwheat lunch. Further, the texture of buckwheat products such as bread and castella to which the buckwheat flour according to the present invention is added, cookies and the like can be improved as compared to bread and the like to which conventional buckwheat flour has been added, and the amount of buckwheat is more than the conventional amount. Large amounts of buckwheat flour can be added. Therefore, such bread and the like can be provided as a delicious health food containing a large amount of an active ingredient such as rutin.
【図１】本発明に係るそば粉の粒度分布曲線の一例を示
すグラフである。FIG. 1 is a graph showing an example of a particle size distribution curve of buckwheat flour according to the present invention.
【図２】図１に示す粒度分布曲線を呈するそば粉を製造
し得る製粉機の概要を説明するための部分断面図であ
る。FIG. 2 is a partial cross-sectional view for explaining an outline of a mill capable of producing buckwheat flour exhibiting a particle size distribution curve shown in FIG.
【図３】本発明に係るそば粉の粒度分布曲線の他の例を
示すグラフである。FIG. 3 is a graph showing another example of the particle size distribution curve of buckwheat flour according to the present invention.
【図４】本発明に係るそば粉の粒度分布曲線の他の例を
示すグラフである。FIG. 4 is a graph showing another example of the particle size distribution curve of buckwheat flour according to the present invention.
【図５】図１に示す粒度分布曲線を呈するそば粉を製造
し得る他の製粉機の概要を説明するための部分断面図で
ある。FIG. 5 is a partial cross-sectional view for explaining the outline of another mill capable of producing buckwheat flour having the particle size distribution curve shown in FIG.
【図６】本発明に係るそば粉を製造し得る他の製粉機を
用いて得られたそば粉の粒度分布曲線を示すグラフであ
る。FIG. 6 is a graph showing a particle size distribution curve of buckwheat flour obtained by using another mill capable of producing buckwheat flour according to the present invention.
【図７】従来のそば粉の粒度分布曲線を示すグラフであ
る。FIG. 7 is a graph showing a particle size distribution curve of conventional buckwheat flour.
ピークＡ 粒径５〜１５μｍの領域に出現するピーク ピークＢ 粒径３０μｍ以上の領域に出現するピーク Peak A Peak that appears in the region of 5 to 15 μm in particle diameter Peak B Peak that appears in the region of 30 μm or more in particle diameter
フロントページの続き (72)発明者 前島 正長 長野県長野市南千歳一丁目16番地２ 日穀 製粉株式会社内 Ｆターム(参考） 4B023 LE30 LG10 LP20 4B032 DB01 DB07 DB21 DG20 DP06 4B046 LA04 LB04 LC04 LG32 LP80Continued on the front page (72) Inventor Masanaga Maejima 1-16-2 Minami Chitose, Nagano City, Nagano Prefecture F-term (in reference) 4G023 LE30 LG10 LP20 4B032 DB01 DB07 DB21 DG20 DP06 4B046 LA04 LB04 LC04 LG32 LP80
Claims (7)
曲線に、粒径５〜１５μｍの領域と粒径３０μｍ以上の
領域との各々にピーク値が出現するそば粉であって、 該粒径５〜１５μｍの領域に出現するピーク値が、粒径
３０μｍ以上の領域に出現するピーク値よりも大である
ことを特徴とするそば粉。Claims 1. A buckwheat flour in which a peak value appears in each of a region having a particle size of 5 to 15 µm and a region having a particle size of 30 µm or more in a particle size distribution curve measured by a laser diffraction method. A buckwheat flour characterized in that a peak value appearing in an area of １５15 μm is larger than a peak value appearing in an area having a particle size of 30 μm or more.
粒度分布曲線に、粒径１５μｍ以下の領域のみにピーク
値が出現することを特徴とするそば粉。2. Buckwheat flour characterized in that a peak value appears only in a region having a particle size of 15 μm or less in a particle size distribution curve of the buckwheat flour measured by a laser diffraction method.
％以上である請求項１又は請求項２記載のそば粉。3. The content of particles having a particle size of 10 μm or less is 30%.
% Buckwheat flour according to claim 1 or 2.
又はハンマーミルで製粉して得たそば粉である請求項１
〜３のいずれか一項記載のそば粉。4. The buckwheat flour is buckwheat flour obtained by milling buckwheat seeds with an impact cutting mill or a hammer mill.
Buckwheat flour according to any one of claims 3 to 3.
ン、菓子等のそば加工品において、 該そば粉として、請求項１又は請求項２記載のそば粉が
用いられていることを特徴とするそば加工品。5. A buckwheat processed product such as noodles, bread and confectionery produced using buckwheat flour, wherein the buckwheat flour according to claim 1 or 2 is used as said buckwheat flour. Soba processed product.
が３０％以上であるそば粉が用いられている請求項５記
載のそば加工品。6. The buckwheat processed product according to claim 5, wherein buckwheat flour having a particle size of 10 μm or less and a particle size of 30% or more is used as the buckwheat flour.
粉機又はハンマーミルで製粉して得たそば粉が用いられ
ている請求項５又は請求項６記載のそば加工品。7. The buckwheat processed product according to claim 5, wherein buckwheat flour obtained by milling buckwheat seeds with an impact cutting mill or a hammer mill is used as the buckwheat flour.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP11196314A JP2001017102A (en) | 1999-07-09 | 1999-07-09 | Buckwheat flour and processed article of buckwheat flour |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP11196314A JP2001017102A (en) | 1999-07-09 | 1999-07-09 | Buckwheat flour and processed article of buckwheat flour |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP2001017102A true JP2001017102A (en) | 2001-01-23 |
Family
ID=16355761
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP11196314A Pending JP2001017102A (en) | 1999-07-09 | 1999-07-09 | Buckwheat flour and processed article of buckwheat flour |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2001017102A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006304623A (en) * | 2005-04-26 | 2006-11-09 | Fujiwara Seimen Kk | Buckwheat flour-blended material, raw buckwheat noodle and boiled buckwheat noodle |
| JP2008099636A (en) * | 2006-10-20 | 2008-05-01 | Nitsukoku Seifun Kk | Buckwheat flour for cakes and method for producing the same |
| JP2009112253A (en) * | 2007-11-07 | 2009-05-28 | Nitsukoku Seifun Kk | Method for producing buckwheat flour which can improve texture and flavor of buckwheat noodle |
| JP2012010617A (en) * | 2010-06-29 | 2012-01-19 | Niigata Prefecture | Method for producing raw material flour to be used for noodle production, and method for producing noodle |
| JP2016067211A (en) * | 2014-09-26 | 2016-05-09 | 日清オイリオグループ株式会社 | Whole fat soybean flour and cake using whole fat soybean flour |
| JP2016067212A (en) * | 2014-09-26 | 2016-05-09 | 日清オイリオグループ株式会社 | Cookies using whole fat soybean flour |
-
1999
- 1999-07-09 JP JP11196314A patent/JP2001017102A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006304623A (en) * | 2005-04-26 | 2006-11-09 | Fujiwara Seimen Kk | Buckwheat flour-blended material, raw buckwheat noodle and boiled buckwheat noodle |
| JP2008099636A (en) * | 2006-10-20 | 2008-05-01 | Nitsukoku Seifun Kk | Buckwheat flour for cakes and method for producing the same |
| JP2009112253A (en) * | 2007-11-07 | 2009-05-28 | Nitsukoku Seifun Kk | Method for producing buckwheat flour which can improve texture and flavor of buckwheat noodle |
| JP2012010617A (en) * | 2010-06-29 | 2012-01-19 | Niigata Prefecture | Method for producing raw material flour to be used for noodle production, and method for producing noodle |
| JP2016067211A (en) * | 2014-09-26 | 2016-05-09 | 日清オイリオグループ株式会社 | Whole fat soybean flour and cake using whole fat soybean flour |
| JP2016067212A (en) * | 2014-09-26 | 2016-05-09 | 日清オイリオグループ株式会社 | Cookies using whole fat soybean flour |
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