JP7065630B2 - Soba and its manufacturing method - Google Patents
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本発明は、蕎麦粉を比較的多量に含有する蕎麦に関し、詳細には、蕎麦粉を高含有しながらも食塩無添加で製造可能で、消費者の減塩志向に対応し得る蕎麦に関する。 The present invention relates to buckwheat containing a relatively large amount of buckwheat flour, and more particularly to buckwheat that can be produced without adding salt while having a high content of buckwheat flour, and can respond to consumers' desire to reduce salt.
蕎麦は、蕎麦の実を粉砕した蕎麦粉に練り水を添加し混捏して生地とし、該生地を麺線状などに成形した食品であり、独特の風味を有していて人気がある。同様に、穀粉を原料として用いた麺線状の食品としては、うどんの如き小麦粉を用いたものが広く食されている。小麦粉は、加水・混捏するだけで生地が得られる特性があり、極めて汎用性が高いのに対し、蕎麦粉には小麦粉のような結着性が欠けているため、蕎麦粉に加水・混捏しただけでは生地は得られない。主に家庭的な手作り品として、穀粉として蕎麦粉のみを用いた十割蕎麦が知られているが、十割蕎麦の製造では通常、生地の製造を可能にするために、蕎麦粉に添加する練り水として水ではなくお湯を用い、蕎麦粉に含まれる澱粉を糊化させている。また、予め糊化した蕎麦粉を用いて製麺を行うこともある。そのため、十割蕎麦では蕎麦粉が変性していて、本来の蕎麦粉の風味が得られない場合が少なくない。 Buckwheat is a food product in which buckwheat flour obtained by crushing buckwheat nuts is kneaded with kneaded water and kneaded to form a dough, and the dough is molded into a noodle line shape. It has a unique flavor and is popular. Similarly, as noodle-shaped foods using flour as a raw material, those using wheat flour such as udon are widely eaten. Wheat flour has the property that dough can be obtained simply by adding water and kneading, and it is extremely versatile. On the other hand, buckwheat flour lacks the binding properties of wheat flour, so it was added to and kneaded with buckwheat flour. You can't get the dough just by yourself. As a homemade product, 100% buckwheat flour using only buckwheat flour is known, but in the production of 100% buckwheat flour, it is usually added to buckwheat flour to enable the production of dough. Hot water is used as the kneading water instead of water to gelatinize the starch contained in the buckwheat flour. In addition, noodles may be made using buckwheat flour that has been gelatinized in advance. Therefore, in 100% buckwheat, buckwheat flour is denatured, and it is often the case that the original flavor of buckwheat flour cannot be obtained.
一般に、蕎麦用生地を工業的に製造する場合には、蕎麦粉の他にさらに、蕎麦粉よりも結着性に優れた小麦粉やヤマイモ、ふのりなどの所謂つなぎが使用される。しかし当然ながら、原料粉に占めるつなぎの割合が多くなると、相対的に蕎麦粉の割合が低減する結果、蕎麦の風味が得られにくくなる。そこで従来、蕎麦用生地を製造する場合には、つなぎとしての小麦粉等に加えてさらに食塩を使用することでつなぎの能力を高めている。典型的な食塩の使用方法は、蕎麦粉及びつなぎを含む原料粉に添加される練り水に、予め食塩を添加しておく方法である。食塩の使用によりつなぎの能力が向上することで、つなぎの使用量が抑制され、相対的に蕎麦粉の使用量が増えるので、蕎麦の風味が向上するのである。そのため、従来の蕎麦は食塩を少なからず含有し、例えば、文部科学省がまとめている日本食品標準成分表２０１５年版（七訂）によれば、小麦粉６５：蕎麦粉３５の原料から得られる干し蕎麦の食塩相当量は、該蕎麦１００ｇ当たり２．２ｇとなっている。 Generally, when buckwheat dough is industrially produced, in addition to buckwheat flour, so-called binders such as wheat flour, yam, and gliopeltis, which have better binding properties than buckwheat flour, are used. However, as a matter of course, when the ratio of the binder to the raw material flour is large, the ratio of buckwheat flour is relatively reduced, and as a result, it becomes difficult to obtain the flavor of buckwheat. Therefore, conventionally, when producing dough for buckwheat noodles, the ability of the binder is enhanced by using salt in addition to wheat flour or the like as a binder. A typical method of using salt is a method in which salt is added in advance to the kneading water added to the raw material powder containing buckwheat flour and binder. By improving the ability of the binder by using salt, the amount of the binder used is suppressed, and the amount of buckwheat flour used is relatively increased, so that the flavor of buckwheat is improved. Therefore, conventional buckwheat contains not a little salt. For example, according to the Japanese Food Standard Ingredients Table 2015 (7th revision) compiled by the Ministry of Education, Culture, Sports, Science and Technology, wheat flour 65: dried buckwheat obtained from the raw material of buckwheat flour 35. The equivalent amount of salt is 2.2 g per 100 g of the buckwheat flour.
しかし、食塩（ナトリウム）は過剰摂取により、高血圧などの症状を示し、脳卒中などの循環器系疾患の発症リスクを高めることが示唆されている。わが国では標準的な食塩摂取量の基準が定めらており、これを目安に食塩摂取量を低減することが推奨されている。こうした背景の下、近年の食の健康志向の高まりもあって、消費者の減塩志向が強まっており、蕎麦についても例外ではなく、蕎麦の風味が良好で且つ減塩志向にマッチした減塩蕎麦が切望されている。 However, it has been suggested that excessive intake of salt (sodium) causes symptoms such as hypertension and increases the risk of developing cardiovascular diseases such as stroke. In Japan, standard salt intake standards have been established, and it is recommended to reduce salt intake based on these standards. Against this background, consumers are becoming more and more salt-reduced due to the growing health consciousness of food in recent years, and soba is no exception. Soba is coveted.
特許文献１には、風味に優れた蕎麦の製造方法が記載されている。特許文献１記載の蕎麦の製造方法では、蕎麦粉を小麦粉の重量以上に使用することで蕎麦の風味を向上させる一方、このように蕎麦粉を多量に使用することで懸念される生地の製造困難の問題を、蕎麦粉の結着材として粉末状小麦粉蛋白（粉末状グルテン）を使用すると共に、生地を圧延機にかけて麺帯を得る際の該生地の温度を特定範囲に調整することで払拭しており、特許文献１には各原料の使用量として、蕎麦粉６０～８０質量部、小麦粉４０～２０質量部、粉末状小麦粉蛋白２～５質量部が例示されている。特許文献１には、前述した、蕎麦における減塩の課題は記載されておらず、自ずと、蕎麦粉を高含有し風味に優れる蕎麦を食塩不使用で製造し得る技術は記載されていない。 Patent Document 1 describes a method for producing buckwheat noodles having an excellent flavor. In the method for producing buckwheat noodles described in Patent Document 1, the flavor of buckwheat is improved by using buckwheat flour in excess of the weight of the flour, but it is difficult to manufacture the dough, which is a concern due to the use of a large amount of buckwheat flour in this way. The problem is solved by using powdered flour protein (powdered gluten) as a binder for soybean flour and adjusting the temperature of the dough to a specific range when the dough is rolled to obtain a noodle band. In Patent Document 1, 60 to 80 parts by mass of soybean flour, 40 to 20 parts by mass of flour, and 2 to 5 parts by mass of powdered gluten protein are exemplified as the amount of each raw material used. Patent Document 1 does not describe the above-mentioned problem of salt reduction in buckwheat, and does not naturally describe a technique for producing buckwheat having a high content of buckwheat flour and excellent flavor without using salt.
特許文献２には、玄蕎麦を粉砕して蛋白質含量１６質量％以上の画分を得、該画分をさらに微粉砕して１０～６０μｍにした蕎麦粉を用いると、蕎麦の風味が高まることが記載されている。特許文献２によれば、同文献２記載の蕎麦粉又は該蕎麦粉と他の蕎麦粉との混合粉と、小麦粉とを、重量比で例えば、３：７、６：４、８：２、１０：０で蕎麦を製造した場合でも、食感の改良及び風味の増強効果を奏するとされている。特許文献２にも、特許文献１と同様に、蕎麦における減塩の課題や斯かる課題を解決し得る技術は記載されていない。 In Patent Document 2, buckwheat flour obtained by pulverizing buckwheat to obtain a fraction having a protein content of 16% by mass or more and further pulverizing the fraction to 10 to 60 μm is used to enhance the flavor of buckwheat. Is described. According to Patent Document 2, the buckwheat flour described in Document 2 or a mixed flour of the buckwheat flour and other buckwheat flour and wheat flour are mixed in a weight ratio of, for example, 3: 7, 6: 4, 8: 2, Even when buckwheat is produced at 10: 0, it is said to have the effect of improving the texture and enhancing the flavor. Similar to Patent Document 1, Patent Document 2 does not describe a problem of salt reduction in buckwheat noodles or a technique capable of solving such a problem.
本発明の課題は、蕎麦粉を高含有しながらも安定的に製造することが可能で、蕎麦本来の風味に優れ、消費者の減塩志向に対応し得る蕎麦を提供することである。 An object of the present invention is to provide buckwheat that can be stably produced while having a high content of buckwheat flour, has an excellent original flavor of buckwheat, and can respond to consumers' desire to reduce salt.
本発明は、原料粉中に蕎麦粉を６０～９０質量％含有し、蛋白質含量が１５質量％以上である蕎麦である。 The present invention is a buckwheat flour containing 60 to 90% by mass of buckwheat flour and a protein content of 15% by mass or more.
また本発明は、蕎麦粉を６０～９０質量％含有する原料粉に液体を添加し、混捏して、蛋白質含量が１５質量％以上の蕎麦用生地を製造する生地製造工程を有し、前記生地製造工程において食塩を使用しない、蕎麦の製造方法である。 The present invention also has a dough manufacturing process for producing a dough for buckwheat having a protein content of 15% by mass or more by adding a liquid to a raw material flour containing 60 to 90% by mass of buckwheat flour and kneading the dough. This is a buckwheat manufacturing method that does not use salt in the manufacturing process.
本発明によれば、蕎麦粉を高含有し、蕎麦本来の風味に優れる蕎麦を安定的に製造することが可能である。また、本発明の蕎麦は、食塩無添加で製造することが可能であるため、消費者の減塩志向に対応することができる。 According to the present invention, it is possible to stably produce buckwheat having a high content of buckwheat flour and having an excellent original flavor of buckwheat. In addition, since the buckwheat noodles of the present invention can be produced without adding salt, it is possible to respond to consumers' desire to reduce salt.
本発明の蕎麦は、蕎麦用生地を麺線状などの所定形状に成形して得られる「生蕎麦」でもよく、該生蕎麦を乾燥して得られる「干し蕎麦」でもよい。一般に、干し蕎麦の含水率は好ましくは１４質量％以下、より好ましくは１２．５～１３．５質量％であり、生蕎麦の含水率は好ましくは２８～４０質量％、より好ましくは３０～３５質量％である。前記含水率は、例えば絶乾法（１３０℃に加熱し、重量変化を測定する方法）に従って、蕎麦の全体部分の含水率を測定した値である。 The buckwheat noodles of the present invention may be "raw buckwheat noodles" obtained by molding a buckwheat dough into a predetermined shape such as noodle strings, or may be "dried buckwheat noodles" obtained by drying the raw buckwheat noodles. In general, the water content of dried buckwheat is preferably 14% by mass or less, more preferably 12.5 to 13.5% by mass, and the water content of raw buckwheat is preferably 28 to 40% by mass, more preferably 30 to 35%. It is mass%. The water content is a value obtained by measuring the water content of the entire portion of buckwheat according to, for example, an absolute drying method (a method of heating to 130 ° C. and measuring a weight change).
本発明の蕎麦は、原料粉を含有する。通常、原料粉は本発明の蕎麦の主成分である。尤も、本発明で用いる原料粉は常温常圧で粉体であるが、本発明の蕎麦においては、原料粉は粉体の形態のまま含有されているわけではなく、この種の蕎麦と同様に、蕎麦の製造工程で受けた処理（液体添加、混捏、圧延など）によって形態が変化している。本発明の蕎麦における原料粉の含有量は、該蕎麦の全質量に対して、好ましくは８０質量％以上、より好ましくは８３質量％以上であり、１００質量％即ち原料粉のみを用いて本発明の蕎麦を製造してもよい。 The buckwheat noodles of the present invention contain raw material flour. Usually, the raw material flour is the main component of the buckwheat noodles of the present invention. However, the raw material powder used in the present invention is a powder at normal temperature and pressure, but in the buckwheat noodles of the present invention, the raw material powder is not contained in the form of powder, and is similar to this type of buckwheat noodles. , The form has changed due to the treatment (liquid addition, kneading, rolling, etc.) received in the soba manufacturing process. The content of the raw material powder in the buckwheat of the present invention is preferably 80% by mass or more, more preferably 83% by mass or more, and 100% by mass, that is, the present invention using only the raw material powder with respect to the total mass of the buckwheat. Soba may be produced.
尚、特に断らない限り、本発明の蕎麦における各成分（原料粉、蛋白質など）の含有量は、該蕎麦の乾燥質量基準での含有量であり、より具体的には、該蕎麦の含水率１４質量％以下の乾燥状態での当該成分の含有量を意味する。一般的には、本発明の蕎麦が「干し蕎麦」の場合は、その干し蕎麦の質量が、該干し蕎麦に含有される所定の成分の含有量を算出する際の基準となり、また、本発明の蕎麦が「生蕎麦」の場合は、その生蕎麦を恒温槽等で乾燥するなどして得られた「乾燥状態の蕎麦」（干し蕎麦）の質量が、該蕎麦に含有される所定の成分の含有量を算出する際の基準となる。 Unless otherwise specified, the content of each component (raw powder, protein, etc.) in the buckwheat of the present invention is the content based on the dry mass of the buckwheat, and more specifically, the water content of the buckwheat. It means the content of the component in a dry state of 14% by mass or less. Generally, when the buckwheat noodles of the present invention are "dried buckwheat noodles", the mass of the dried buckwheat noodles serves as a reference for calculating the content of a predetermined component contained in the dried buckwheat noodles, and also the present invention. When the buckwheat noodles are "raw buckwheat noodles", the mass of the "dried buckwheat noodles" (dried buckwheat noodles) obtained by drying the raw buckwheat noodles in a constant temperature bath or the like is a predetermined component contained in the buckwheat noodles. It serves as a reference when calculating the content of.
本発明で用いる原料粉には、穀粉、蛋白素材が包含される。
前記穀粉には、蕎麦粉の他、例えば、小麦粉（例えば強力小麦粉、中力小麦粉、薄力小麦粉、デュラム小麦粉、全粒粉、ふすま）、大麦粉、米粉、ライ麦粉、粟粉、ヒエ粉、アマニ粉、大豆粉等が包含される。
前記蛋白素材には、小麦グルテン、卵白、大豆たん白等の植物性蛋白質；乳清蛋白等の動物性蛋白質が包含される。
The raw material flour used in the present invention includes flour and protein materials.
In addition to soba flour, the flour includes, for example, flour (for example, strong flour, medium-strength flour, weak flour, durum flour, whole grain flour, bran), barley flour, rice flour, rye flour, millet flour, hie flour, and flax flour. , Soybean flour and the like are included.
The protein material includes vegetable proteins such as wheat gluten, egg white and soybean protein; and animal proteins such as whey protein.
本発明の蕎麦は蕎麦粉を高含有しており、具体的には、原料粉中に蕎麦粉を６０～９０質量％含有する。蕎麦粉は蕎麦の実を粉砕して得られるものであり、本発明では、通常食用に供されている蕎麦粉を特に制限無く用いることができる。蕎麦に含有される原料粉中における蕎麦粉の含有量が６０質量％未満では、蕎麦本来の風味が物足りなくなり、また、該蕎麦粉の含有量が９０質量％を超えると、後述するように蛋白質含量を１５質量％以上に調整しても、蕎麦を製造することが難しくなる。本発明の蕎麦に含有される原料粉中における蕎麦粉の含有量は、該原料粉の全質量に対して、好ましくは７０～８８質量％、より好ましくは７５～８５質量％である。 The buckwheat of the present invention contains a high amount of buckwheat flour, and specifically, the raw material flour contains 60 to 90% by mass of buckwheat flour. Buckwheat flour is obtained by crushing buckwheat nuts, and in the present invention, buckwheat flour normally used for food can be used without particular limitation. If the content of buckwheat flour in the raw material flour contained in buckwheat is less than 60% by mass, the original flavor of buckwheat becomes unsatisfactory, and if the content of buckwheat flour exceeds 90% by mass, protein as described later. Even if the content is adjusted to 15% by mass or more, it becomes difficult to produce buckwheat. The content of buckwheat flour in the raw material flour contained in the buckwheat of the present invention is preferably 70 to 88% by mass, more preferably 75 to 85% by mass, based on the total mass of the raw material powder.
本発明の蕎麦は、このように蕎麦粉を高含有すると共に、蛋白質含量が１５質量％以上、好ましくは１６～３０質量％である点で特徴付けられる。斯かる蛋白質含量の数値範囲は、前述した通り、蕎麦の乾燥質量基準での数値範囲である。ここでいう「蛋白質含量」は、蕎麦に含まれる蛋白質の総量であり、従来公知のケルダール法により測定される値である。蕎麦における蛋白質含量が１５質量％以上であることにより、原料粉中における蕎麦粉の含有量が６０～９０質量％という多量であっても、蕎麦用生地延いては蕎麦を食塩無添加で安定的に製造することが可能となり、これにより、蕎麦本来の風味に優れ、しかも消費者の減塩志向に対応し得る高品質の蕎麦の安定供給が可能となる。 The buckwheat of the present invention is characterized in that it has a high buckwheat flour content and a protein content of 15% by mass or more, preferably 16 to 30% by mass. As described above, the numerical range of such protein content is the numerical range based on the dry mass of buckwheat noodles. The "protein content" referred to here is the total amount of protein contained in buckwheat noodles, and is a value measured by a conventionally known Kjeldahl method. Since the protein content in buckwheat is 15% by mass or more, even if the content of buckwheat flour in the raw material flour is as large as 60 to 90% by mass, the buckwheat dough and the buckwheat are stable without adding salt. This makes it possible to stably supply high-quality buckwheat that has an excellent original flavor of buckwheat and that can meet consumers' desire to reduce salt.
前記のように、原料粉中に蕎麦粉を６０～９０質量％含有する蕎麦において、その蛋白質含量をより確実に１５質量％以上とする観点から、原料粉には、蕎麦粉以外の蛋白質含有原料が含まれていることが好ましい。前記蛋白質含有原料としては、前記の穀粉、蛋白素材等が挙げられ、これらの１種を単独で又は２種以上を組み合わせて用いることができる。前記蛋白質含有原料としては、小麦粉、小麦蛋白質が特に好ましく、小麦蛋白質の中でも特に小麦グルテンが好ましい。蕎麦に小麦粉及び／又は小麦蛋白質（小麦グルテン）を含有させることで、蕎麦の風味に対する悪影響を最小限に抑えつつ、蕎麦の蛋白質含量１５質量％以上を達成することが可能となる。 As described above, in buckwheat flour containing 60 to 90% by mass of buckwheat flour, from the viewpoint of ensuring that the protein content is 15% by mass or more, the raw material flour includes protein-containing raw materials other than buckwheat flour. Is preferably contained. Examples of the protein-containing raw material include the above-mentioned flour, protein material, and the like, and one of these can be used alone or in combination of two or more. As the protein-containing raw material, wheat flour and wheat protein are particularly preferable, and among wheat proteins, wheat gluten is particularly preferable. By containing wheat flour and / or wheat protein (wheat gluten) in the buckwheat, it is possible to achieve a protein content of 15% by mass or more of the buckwheat while minimizing the adverse effect on the flavor of the buckwheat.
前記蛋白質含有原料として小麦粉を用いる場合、蕎麦に含有される原料粉中における小麦粉の含有量は、該原料粉の全質量に対して、好ましくは３０質量％以下、より好ましくは２２質量％以下、さらに好ましくは１５質量％以下であり、より具体的には、好ましくは４～３０質量％、より好ましくは６～２２質量％、さらに好ましくは８～１５質量％である。原料粉中における小麦粉の含有量が少なすぎるとこれを使用する意義に乏しく、逆に多すぎると、蕎麦の風味が低下するおそれがある。 When wheat flour is used as the protein-containing raw material, the content of wheat flour in the raw material flour contained in soba is preferably 30% by mass or less, more preferably 22% by mass or less, based on the total mass of the raw material flour. It is more preferably 15% by mass or less, more specifically, preferably 4 to 30% by mass, more preferably 6 to 22% by mass, still more preferably 8 to 15% by mass. If the content of wheat flour in the raw material flour is too low, it is not meaningful to use it, and conversely, if it is too high, the flavor of buckwheat may be deteriorated.
また、前記蛋白質含有原料として小麦蛋白質（小麦グルテン）を用いる場合、蕎麦に含有される原料粉中における小麦蛋白質（小麦グルテン）の含有量は、該原料粉の全質量に対して、好ましくは２４質量％以下、より好ましくは２０質量％以下、さらに好ましくは１６質量％以下であり、より具体的には、好ましくは４～２４質量％、より好ましくは６～２０質量％、さらに好ましくは８～１６質量％である。原料粉中における小麦蛋白質（小麦グルテン）の含有量が少なすぎるとこれを使用する意義に乏しく、逆に多すぎると、蕎麦の風味が低下するおそれがある。 When wheat protein (wheat gluten) is used as the protein-containing raw material, the content of wheat protein (wheat gluten) in the raw material powder contained in soba is preferably 24 with respect to the total mass of the raw material powder. By mass or less, more preferably 20% by mass or less, still more preferably 16% by mass or less, more specifically, preferably 4 to 24% by mass, more preferably 6 to 20% by mass, still more preferably 8 to 8 to It is 16% by mass. If the content of wheat protein (wheat gluten) in the raw material flour is too low, it is not meaningful to use it, and conversely, if it is too high, the flavor of buckwheat may be deteriorated.
特に前記蛋白質含有原料として、小麦粉及び小麦蛋白質（小麦グルテン）を併用するとより効果的である。前記蛋白質含有原料として小麦蛋白質（小麦グルテン）を単独で用いると、蕎麦の風味が阻害されるおそれがあるが、小麦粉と共に用いると、そのような不都合が発生し難いため好ましい。原料粉における小麦粉と小麦蛋白質（小麦グルテン）との含有質量比は、前者／後者として、好ましくは１．０／３．０～３．０／１．０、より好ましくは１．５／１．０～１．０／１．５である。 In particular, it is more effective to use wheat flour and wheat protein (wheat gluten) in combination as the protein-containing raw material. When wheat protein (wheat gluten) is used alone as the protein-containing raw material, the flavor of buckwheat may be impaired, but when used together with wheat flour, such inconvenience is unlikely to occur, which is preferable. The mass ratio of wheat flour to wheat protein (wheat gluten) in the raw material flour is preferably 1.0 / 3.0 to 3.0 / 1.0, more preferably 1.5 / 1, as the former / latter. It is 0 to 1.0 / 1.5.
本発明の蕎麦は、前記の原料粉（蕎麦粉、小麦粉、小麦蛋白質等）以外の他の成分を含有してもよい。前記他の成分としては、例えば、澱粉類、糖類、卵粉、ヤマイモ粉、抹茶、ふのり、そばの葉粉末、乳化剤、色素、香料等が挙げられ、これらの１種を単独で又は２種以上を組み合わせて用いることができる。前記澱粉類には、馬鈴薯澱粉、小麦澱粉、タピオカ澱粉、コーンスターチ等の未加工澱粉、及びこれら未加工澱粉に油脂加工、α化、エーテル化、エステル化、架橋、酸化等の処理の１つ以上を施した加工澱粉が含まれる。蕎麦に含有される原料粉中における前記他の成分の含有量は、該原料粉の全質量に対して、好ましくは１０質量％以下、より好ましくは５質量％以下である。特に風味に優れた蕎麦とする観点からは、蕎麦は前記他の成分を含有しないことが最も好ましい。つまり、前記の原料粉及び水だけを用いて蕎麦を製造することが最も好ましい。 The buckwheat of the present invention may contain components other than the above-mentioned raw material flour (buckwheat flour, wheat flour, wheat protein, etc.). Examples of the other components include starches, sugars, egg flour, yamaimo flour, matcha, funori, buckwheat leaf powder, emulsifiers, pigments, fragrances, etc., and one of these may be used alone or in combination of two or more. Can be used in combination. The starches include unprocessed starches such as potato starch, wheat starch, tapioca starch, and corn starch, and one or more of the unprocessed starches treated with fats and oils, pregelatinization, etherification, esterification, cross-linking, oxidation, and the like. Includes processed starch that has been subjected to. The content of the other components in the raw material powder contained in the buckwheat is preferably 10% by mass or less, more preferably 5% by mass or less, based on the total mass of the raw material powder. In particular, from the viewpoint of making soba with excellent flavor, it is most preferable that the soba does not contain the other components. That is, it is most preferable to produce buckwheat noodles using only the above-mentioned raw material powder and water.
本発明の蕎麦において、塩分含量は特に制限されず、減塩を謳っていない通常の蕎麦（非減塩蕎麦）と同程度であってもよいが、本発明の蕎麦の真価は、塩分含量が非減塩蕎麦のそれよりも低減された場合に発揮される。即ち、本発明によれば、従来、小麦粉などの所謂つなぎの能力向上の目的で蕎麦に添加されていた食塩を無添加とすることが可能であり、そのような食塩無添加で製造された本発明の蕎麦は、原料粉に本来的に含有されている塩化ナトリウムを塩分として含有するだけであるから、従来のつなぎ入りの蕎麦（十割蕎麦以外の蕎麦）に比して塩分含量が大幅に低減されており、塩分含量は実質的にゼロであり得、消費者の減塩志向に対応することができる。 In the buckwheat noodles of the present invention, the salt content is not particularly limited and may be the same as that of ordinary buckwheat noodles (non-salt-reduced buckwheat noodles) that do not claim to reduce salt, but the true value of the buckwheat noodles of the present invention is the salt content. It is exhibited when it is reduced more than that of non-salt soba. That is, according to the present invention, it is possible to add no salt, which has been conventionally added to buckwheat noodles for the purpose of improving the ability of so-called binder such as wheat flour, and the book produced without such salt addition. Since the buckwheat noodles of the present invention only contain sodium chloride originally contained in the raw material flour as a salt content, the salt content is significantly higher than that of the conventional buckwheat noodles with a binder (soba noodles other than 100% buckwheat noodles). It has been reduced and the salt content can be substantially zero, which can accommodate consumers' desire to reduce salt.
本発明の蕎麦の食塩相当量は、該蕎麦１００ｇ当たり、好ましくは０．４ｇ以下、より好ましくは０．０５ｇ以下であり、理想的にはゼロである。尚、ここでいう蕎麦の食塩相当量は、蕎麦が茹で調理などの調理に供される前の時点での食塩相当量を意味する。本発明の蕎麦を食塩無添加で製造した場合には、前記の食塩相当量を実現することが可能である。また、同様の観点から、本発明の蕎麦の塩分含量（食塩相当量）は、通常の蕎麦（非減塩蕎麦）のそれに対して、７５質量％以上少ないことが好ましく、９５質量％以上少ないことがより好ましい。 The salt equivalent amount of the buckwheat noodles of the present invention is preferably 0.4 g or less, more preferably 0.05 g or less, and ideally zero, per 100 g of the buckwheat noodles. The salt equivalent amount of buckwheat noodles here means the salt equivalent amount before the buckwheat noodles are used for cooking such as boiling. When the buckwheat noodles of the present invention are produced without the addition of salt, it is possible to realize the above-mentioned salt equivalent amount. From the same viewpoint, the salt content (salt equivalent amount) of the buckwheat noodles of the present invention is preferably 75% by mass or more, and 95% by mass or more less than that of normal buckwheat noodles (non-reduced salt buckwheat noodles). Is more preferable.
尚、前記の「食塩相当量」は、食品（蕎麦）に含まれるナトリウムの量を食塩（塩化ナトリウム）の量に換算したもので、食品中のナトリウム含量（単位：ｇ）の数値に２．５４を乗じて算出される。 The above-mentioned "salt equivalent amount" is the amount of sodium contained in food (soba) converted into the amount of salt (sodium chloride), and is the numerical value of the sodium content (unit: g) in the food. Calculated by multiplying by 54.
本発明の蕎麦は、前記の原料粉を用い常法に従って製造することができる。本発明の蕎麦の製造方法は、典型的には、原料粉に液体を添加し、混捏して、蛋白質含量が１５質量％以上の蕎麦用生地を製造する生地製造工程と、該生地を所定形状に成形する成形工程とを有する。前述したように、前記生地製造工程で用いる原料粉は蕎麦粉を６０～９０質量％含有する。前記生地製造工程において、原料粉に添加する液体は、典型的には水であるが、水以外の液体でもよい。また、前記成形工程では、典型的には、前記生地製造工程で得られた生地を麺線状に成形する。生地の成形方法としては、例えば、生地を圧延して得た麺帯を麺線状に切り出す方法、エクストルーダ等を用いて生地を麺線状に押し出す方法が挙げられる。 The buckwheat noodles of the present invention can be produced according to a conventional method using the above-mentioned raw material flour. The method for producing soybeans of the present invention typically comprises a dough manufacturing process for producing a soybean dough having a protein content of 15% by mass or more by adding a liquid to the raw material flour and kneading the dough, and forming the dough into a predetermined shape. It has a molding process for molding. As described above, the raw material flour used in the dough manufacturing process contains 60 to 90% by mass of buckwheat flour. In the dough manufacturing process, the liquid added to the raw material powder is typically water, but a liquid other than water may be used. Further, in the molding step, typically, the dough obtained in the dough manufacturing step is molded into a noodle string shape. Examples of the method for forming the dough include a method of cutting out a noodle band obtained by rolling the dough into a noodle line shape, and a method of extruding the dough into a noodle line shape using an extruder or the like.
前述したように、蕎麦の塩分含量（食塩相当量）を実質的にゼロとして、消費者の減塩志向に対応し得る蕎麦を製造する観点から、前記生地製造工程においては、食塩を使用しないことが好ましく、具体的には、原料粉に食塩を添加せずに、原料粉及び水だけを用いて常法に従って蕎麦用生地を製造することが好ましい。 As described above, from the viewpoint of producing soybeans that can respond to consumers' desire to reduce salt by setting the salt content (salt equivalent amount) of soybeans to substantially zero, salt should not be used in the dough manufacturing process. Specifically, it is preferable to produce a soybean dough according to a conventional method using only the raw material powder and water without adding salt to the raw material powder.
以下、実施例を挙げて、本発明をさらに詳細に説明するが、本発明は下記の実施例に限定されるものではない。尚、実施例１～３、７～１１は参考例である。 Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to the following examples. In addition, Examples 1 to 3 and 7 to 11 are reference examples.
〔実施例１～１１及び比較例１～４〕
下記表１～２に示す原料を適宜混合・攪拌して、各実施例及び比較例の蕎麦原料粉を製造し、該蕎麦原料粉を用いて麺線状の生蕎麦を製造した。この生蕎麦の製造は、具体的には、蕎麦原料粉１００質量部に対して練り水としての水２０質量部を加え、横型ミキサーで６分間混捏して蕎麦用生地を得（生地製造工程）、該蕎麦用生地を常法に従って圧延して厚さ１．４ｍｍの麺帯にし、該麺帯を切刃で切り出すことで実施した。尚、前記の６分間の混捏では蕎麦粉のつながりが悪く、蕎麦用生地が製造できなかった場合は、追加で混捏を行った。また、生地製造工程において原料粉に食塩を添加する場合（比較例３及び４）、練り水として食塩濃度５質量％の食塩水を用いた。生地製造工程において原料粉に食塩を添加しない場合（各実施例並びに比較例１及び２）、そうして製造された生蕎麦の食塩相当量は、該生蕎麦１００ｇ当たりほぼゼロであった。
[Examples 1 to 11 and Comparative Examples 1 to 4]
The raw materials shown in Tables 1 and 2 below were appropriately mixed and stirred to produce the buckwheat raw material powders of each Example and Comparative Example, and the noodle line-shaped raw buckwheat noodles were produced using the buckwheat raw material powder. Specifically, in the production of this raw buckwheat, 20 parts by mass of water as kneading water is added to 100 parts by mass of the buckwheat raw material flour, and the mixture is kneaded with a horizontal mixer for 6 minutes to obtain a soba dough (dough manufacturing process). The soba dough was rolled according to a conventional method into a noodle band having a thickness of 1.4 mm, and the noodle band was cut out with a cutting blade. In addition, when the buckwheat flour was poorly connected by the above-mentioned 6-minute kneading and the buckwheat dough could not be produced, additional kneading was performed. When salt was added to the raw material powder in the dough manufacturing process (Comparative Examples 3 and 4), a salt solution having a salt concentration of 5% by mass was used as the kneading water. When salt was not added to the raw material powder in the dough manufacturing process (Each Example and Comparative Examples 1 and 2), the salt equivalent amount of the raw buckwheat produced in this way was almost zero per 100 g of the raw buckwheat.
〔試験例〕
各実施例及び比較例の生蕎麦２００ｇを沸騰水で２分間茹で、水洗して冷却を行い、茹で歩留り２６０質量％の茹で蕎麦を製造した。この茹で蕎麦を、訓練された１０名の専門パネラーにつけつゆで食してもらい、その際の蕎麦の風味を下記評価基準で評価してもらった。また、前記生地製造工程での生地の製造適性を評価するために、訓練された１０名の専門パネラーに該生地の性状を下記評価基準で評価してもらった。以上の評価結果を１０名の評価点の平均値として下記表１～２に示す。
[Test example]
200 g of raw buckwheat noodles of each example and comparative example were boiled in boiling water for 2 minutes, washed with water and cooled to produce boiled buckwheat noodles having a boiling yield of 260% by mass. The boiled soba was boiled and eaten by 10 trained professional panelists, and the flavor of the soba at that time was evaluated according to the following evaluation criteria. In addition, in order to evaluate the manufacturing aptitude of the dough in the dough manufacturing process, 10 trained specialized panelists were asked to evaluate the properties of the dough according to the following evaluation criteria. The above evaluation results are shown in Tables 1 and 2 below as the average value of the evaluation points of 10 persons.
＜生地の製造適性の評価基準＞
３点：生地製造工程で食塩を添加した場合（比較例３及び４）と同等で、生地のつながりがよく、良好。
２点：当初の６分間の混捏では生地がまとまりにくく、追加の混捏で生地になるが、やや生地が切れやすい。
１点：当初の６分間の混捏では生地が全くまとまらず、追加の混捏でも生地にならず、不良。
＜蕎麦の風味の評価基準＞
５点：蕎麦粉１００質量％で蕎麦きりにしたような蕎麦の風味が感じられ、極めて良好。
４点：原料粉中の蕎麦粉の含有量を８０質量％とした場合（比較例３）と同様の風味が感じられ、良好。
３点：原料粉中の蕎麦粉の含有量を５０質量％とした場合（比較例４）と同様の風味が感じられ、やや良好。
２点：蕎麦の風味があまり感じられず、不良。
１点：蕎麦の風味がほとんど感じられず、極めて不良。
<Evaluation criteria for fabric manufacturing aptitude>
3 points: Same as when salt was added in the dough manufacturing process (Comparative Examples 3 and 4), and the dough was well connected and good.
2 points: The initial 6-minute kneading makes it difficult for the dough to come together, and the additional kneading makes the dough, but the dough is a little easy to cut.
1 point: The dough does not come together at all in the initial 6-minute kneading, and the dough does not become even in the additional kneading, which is defective.
<Evaluation criteria for soba flavor>
5 points: The flavor of buckwheat, which is like buckwheat cut with 100% by mass of buckwheat flour, is very good.
4 points: The same flavor as when the content of buckwheat flour in the raw material flour was 80% by mass (Comparative Example 3) was felt, which was good.
3 points: The same flavor as when the content of buckwheat flour in the raw material flour was 50% by mass (Comparative Example 4) was felt, and it was slightly good.
2 points: The soba flavor is not so noticeable and is poor.
1 point: The flavor of soba is hardly felt and it is extremely poor.
表１に示す通り、各実施例の蕎麦は、該蕎麦に含有される原料粉中における蕎麦粉の含有量が６０～９０質量％で、且つ蛋白質含量が１５質量％以上であるため、これらの要件を満たさない各比較例に比して、生地に製造適性及び蕎麦の風味の双方が高評価であった。また、各実施例と比較例２～４との対比から、各実施例のように、原料粉に小麦グルテンを配合して蕎麦の蛋白質含量を１５質量％以上とすることで、原料として食塩を使用しなくても、蕎麦粉を高含有する蕎麦を安定的に製造できることがわかる。また、実施例６と実施例７との対比から、原料粉中に蕎麦粉以外の蛋白質含有原料を配合する場合には、実施例７のように小麦グルテンのみを配合するよりも、実施例６のように小麦グルテン及び小麦粉の双方を配合した方が、蕎麦の風味の点で好ましいことがわかる。 As shown in Table 1, the buckwheat of each example has a buckwheat flour content of 60 to 90% by mass and a protein content of 15% by mass or more in the raw material flour contained in the buckwheat. Compared to each comparative example that did not meet the requirements, both the production suitability for the dough and the flavor of buckwheat were highly evaluated. In addition, from the comparison between each example and Comparative Examples 2 to 4, as in each example, wheat gluten was mixed with the raw material flour to make the protein content of buckwheat 15% by mass or more, so that salt was used as a raw material. It can be seen that buckwheat containing a high amount of buckwheat flour can be stably produced without using it. Further, from the comparison between Example 6 and Example 7, when a protein-containing raw material other than buckwheat flour is blended in the raw material flour, it is compared with Example 6 in which only wheat gluten is blended as in Example 7. It can be seen that it is preferable to mix both wheat gluten and wheat flour as described above in terms of the flavor of buckwheat.
表２においては、蛋白質含量が３０質量％以下の実施例９～１１が蕎麦の風味に特に優れていたことから、蕎麦における蛋白質含量は、１５質量％以上を前提として、３０質量％以下程度とすることが好ましいことがわかる。 In Table 2, since Examples 9 to 11 having a protein content of 30% by mass or less were particularly excellent in the flavor of buckwheat, the protein content in buckwheat was about 30% by mass or less on the premise of 15% by mass or more. It turns out that it is preferable to do so.
Claims (6)
食塩相当量が、前記蕎麦１００ｇ当たり０．４ｇ以下であり、且つ蛋白質含量が１５質量％以上であり、
前記原料粉中にさらに小麦粉及び小麦蛋白質を含有し、
前記原料粉において、前記小麦蛋白質の含有量が６質量％以上である蕎麦。 Buckwheat flour containing 85-90% by mass of buckwheat flour in the raw material flour.
The equivalent amount of salt is 0.4 g or less per 100 g of the buckwheat noodles, and the protein content is 15% by mass or more.
Wheat flour and wheat protein are further contained in the raw material flour,
Soba having a wheat protein content of 6% by mass or more in the raw material flour.
前記原料粉において、前記蕎麦粉の含有量が８５～９０質量％、前記小麦蛋白質の含有量が６質量％以上であり、
前記生地製造工程において食塩を使用しない、蕎麦の製造方法。
It has a dough manufacturing process of adding a liquid to a raw material flour containing buckwheat flour, wheat flour and wheat protein and kneading it to produce a dough for buckwheat having a protein content of 15% by mass or more.
In the raw material flour, the content of the buckwheat flour is 85 to 90% by mass, and the content of the wheat protein is 6% by mass or more.
A method for producing buckwheat noodles without using salt in the dough manufacturing process.
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| JP2003180279A (en) | 2001-12-14 | 2003-07-02 | Nippon Flour Mills Co Ltd | Method for noodle making and noodles |
| JP2007089505A (en) | 2005-09-29 | 2007-04-12 | Kissei Pharmaceut Co Ltd | Buckwheat flour, method for producing the same and food containing the buckwheat flour |
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