JP7477174B2 - Buckwheat-like flavoring agent, buckwheat-like paste food raw material flour, and buckwheat-like paste food - Google Patents
Buckwheat-like flavoring agent, buckwheat-like paste food raw material flour, and buckwheat-like paste food Download PDFInfo
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Description
本発明は、そば様香味付与剤、そば様練り食品原料粉、及びそば様練り食品に関する。 The present invention relates to a buckwheat-like flavor imparting agent, a raw material flour for a buckwheat-like paste food, and a buckwheat-like paste food.
ソバはタデ科ソバ属の植物であり、その種子であるソバの実は古くから食用に供されている。 Buckwheat is a plant of the Polygonaceae family, and its seeds have been eaten since ancient times.
収穫されたソバの実は、我が国では専ら製粉してそば粉とされる。そば粉は、加水して混練し不定形状やペースト状のそばがきとしたり、必要に応じて成形、例えば製麺することによりそば麺とするなど、その他様々な態様にて喫食に供される。なお以下の説明において、これらそば麺やそばがきの如くそば粉やそば粉を含む粉に加水して、練って得られた食品を総称してそば粉練り食品ともいう。 In Japan, harvested buckwheat seeds are milled to produce buckwheat flour. Buckwheat flour can be added with water and kneaded to produce irregularly shaped or paste-like buckwheat cakes, or shaped as needed, for example, into noodles, and then consumed in a variety of other ways. In the following explanation, foods obtained by adding water to buckwheat flour or flour containing buckwheat flour and kneading them, such as buckwheat noodles and buckwheat cakes, are collectively referred to as buckwheat flour kneaded foods.
そば粉練り食品は、口に運んだ際の上品で奥深いそば独特の香りが特徴であり、そば打ちを趣味や職業とする者のようにそばの取扱いに関し高度に洗練された技術を持つ者や、その味の違いを楽しむ食通に人気の食品である。 Buckwheat flour paste foods are characterized by the elegant and deep aroma that is unique to buckwheat when eaten, and are popular among people with highly refined skills in handling buckwheat, such as those who make buckwheat noodles as a hobby or profession, and among gourmets who enjoy the difference in taste.
しかし、そば粉練り食品は、一般のスーパーマーケットやコンビニエンスストアなどでも乾麺や調理済み麺などとして長年に亘って提供されており、当然ながらごく身近な存在でもあって、これからも多くの人々を魅了する食品として親しまれ続けるものと考えられる。 However, buckwheat flour paste foods have been available for many years in general supermarkets and convenience stores as dried or pre-cooked noodles, so they are naturally quite familiar and are likely to continue to be a popular food that appeals to many people.
ところが、そば（特に、ソバの実の一部の構成成分）は、比較的メジャーなアレルゲンでもある。それゆえ、そばアレルギーの者は、アレルギー症状が出てしまうため、そばを含む食品は忌避せざるを得ない。 However, buckwheat (particularly some of the components of buckwheat seeds) is also a relatively common allergen. Therefore, people with buckwheat allergies have no choice but to avoid foods that contain buckwheat, as they experience allergic symptoms.
そこで、そばアレルギーの者であっても、そば麺を喫食する感覚を楽しむことができるよう、そば粉やソバの実を用いることなくそば麺を模したそば麺様の食品が幾つか提案されている（例えば、特許文献１参照。）。 Therefore, several soba noodle-like foods have been proposed that imitate soba noodles without using buckwheat flour or buckwheat seeds, so that even people with buckwheat allergies can enjoy the sensation of eating soba noodles (see, for example, Patent Document 1).
しかしながら、上記従来のそば麺様の食品は見た目や食感をそば麺に似せるための技術であって、そばの香りや味については何ら着目てされておらず、喫食者はそば風の香味を楽しむことはできなかった。 However, the above-mentioned conventional soba noodle-like foods were made using technology aimed at making the appearance and texture of soba noodles similar, and no attention was paid to the aroma or taste of soba, meaning that diners were unable to enjoy the soba-like aroma and flavor.
本発明は、斯かる事情に鑑みてなされたものであって、ソバに由来しない食用粉に加水し混練して練り食品を製造するに際し、食用粉に混合して用いることで、同混合粉により調製される練り食品にそば様の香味を付与することのできるそば様香味付与剤を提供する。 The present invention was made in consideration of the above circumstances, and provides a buckwheat-like flavor imparting agent that can be mixed with edible flour not derived from buckwheat to impart a buckwheat-like flavor to the paste food prepared from the mixed flour when water is added to the edible flour and kneaded to produce the paste food.
また本発明では、加水して混練することにより、そば粉やソバの実などソバに由来するアレルゲンは含まず、そば様の香味を有する練り食品を調製可能なそば様練り食品原料粉や、同原料粉を用いて調製したそば様練り食品についても提供する。 The present invention also provides a buckwheat-like paste food raw material flour that, when added with water and kneaded, can be used to prepare a paste food having a buckwheat-like flavor and does not contain allergens derived from buckwheat, such as buckwheat flour or buckwheat seeds, and a buckwheat-like paste food prepared using the raw material flour.
上記従来の課題を解決するために、本発明に係るそば様香味付与剤では、（１）焙焼玄米粉と小豆粉との重量割合を１：４～１：８とした混合粉よりなり、ソバに由来しない100重量部の食用粉（ただし、焙焼玄米粉及び小豆粉を除く。）に対し焙焼玄米粉が1.25～8.75重量部、かつ、小豆粉が10～35重量部となる範囲内で前記混合粉を添加することで同混合粉が添加された食用粉で調製される練り食品にそば様の香味を付与するためのそば様香味付与剤とした。 In order to solve the above-mentioned problems, the buckwheat-like flavor imparting agent of the present invention is (1) a mixed flour of roasted brown rice flour and azuki bean flour in a weight ratio of 1:4 to 1:8, and the mixed flour is added within the range of 1.25 to 8.75 parts by weight of roasted brown rice flour and 10 to 35 parts by weight of azuki bean flour to 100 parts by weight of edible flour not derived from buckwheat (excluding roasted brown rice flour and azuki bean flour), thereby providing a buckwheat-like flavor imparting agent for imparting a buckwheat-like flavor to a paste food prepared with the edible flour to which the mixed flour has been added.
また、本発明に係るそば様練り食品原料粉では、（２）焙焼玄米粉と小豆粉との重量割合を１：４～１：８とした混合粉よりなり、焙焼玄米粉が1.25～8.75重量部、かつ、小豆粉が10～35重量部となる範囲内で含むそば様香味付与剤を、ソバに由来しない100重量部の食用粉（ただし、焙焼玄米粉及び小豆粉を除く。）に混合してなることとした。 The buckwheat-like paste food raw material flour of the present invention (2) is made of a mixed flour of roasted brown rice flour and azuki bean flour in a weight ratio of 1:4 to 1:8, and is made by mixing a buckwheat-like flavor imparting agent containing 1.25 to 8.75 parts by weight of roasted brown rice flour and 10 to 35 parts by weight of azuki bean flour with 100 parts by weight of edible flour not derived from buckwheat (excluding roasted brown rice flour and azuki bean flour).
また、本発明に係るそば様練り食品原料粉では、（３）0～24重量部の黒米粉と、0～0.8重量部の黒ごま粉と、0～15重量部のヒエ粉と、0～10重量部の焙焼アマランサス粉と、焙焼玄米粉が1.25～8.75重量部、かつ、小豆粉が10～35重量部となる範囲内で添加される（１）に記載のそば様香味付与剤と、をソバに由来しない100重量部の食用粉（ただし、焙焼玄米粉及び小豆粉を除く。）に対し混合してなることとした。 The buckwheat-like paste food raw material flour of the present invention is prepared by mixing (3) 0-24 parts by weight of black rice flour, 0-0.8 parts by weight of black sesame flour, 0-15 parts by weight of barnyard millet flour, 0-10 parts by weight of roasted amaranth flour, and the buckwheat-like flavor imparting agent described in (1) which is added in the range of 1.25-8.75 parts by weight of roasted brown rice flour and 10-35 parts by weight of red bean flour to 100 parts by weight of edible flour not derived from buckwheat (excluding roasted brown rice flour and red bean flour).
また、本発明に係るそば様練り食品原料粉では、以下の点にも特徴を有する。
（４）前記食用粉は、70重量％以上80重量％以下の小麦粉と、20重量％以上30重量％以下の大麦粉とにより構成したこと。
（５）前記食用粉は、80重量％を超える量の小麦粉と、20重量％未満の大麦粉とにより構成すると共に、黒米粉の添加量を8～24重量部とし、黒ごま粉の添加量を0.4～0.8重量部としたこと。
The raw material flour for buckwheat-like paste food according to the present invention is also characterized in the following respects.
(4) The edible flour is composed of 70% by weight or more and 80% by weight or less of wheat flour and 20% by weight or more and 30% by weight or less of barley flour.
(5) The edible flour is composed of more than 80% by weight of wheat flour and less than 20% by weight of barley flour, with the amount of black rice flour added being 8 to 24 parts by weight and the amount of black sesame flour added being 0.4 to 0.8 parts by weight.
また、本発明に係るそば様練り食品では、（６）上記（２）～（５）のいずれか１つに記載のそば様練り食品原料粉に加水して混練してなることとした。 The buckwheat-like paste food according to the present invention is also (6) produced by adding water to the buckwheat-like paste food raw material flour described in any one of (2) to (5) above and kneading the mixture.
本発明に係るそば様香味付与剤によれば、焙焼玄米粉と小豆粉との重量割合を１：４～１：８とした混合粉よりなり、ソバに由来しない100重量部の食用粉（ただし、焙焼玄米粉及び小豆粉を除く。）に対し焙焼玄米粉が1.25～8.75重量部、かつ、小豆粉が10～35重量部となる範囲内で前記混合粉を添加することで同混合粉が添加された食用粉で調製される練り食品にそば様の香味を付与するためのそば様香味付与剤としたため、ソバに由来しない食用粉に加水し混練して練り食品を製造するに際し、食用粉に混合して用いることで、同混合粉により調製される練り食品にそば様の香味を付与することのできるそば様香味付与剤を提供することができる。 The buckwheat-like flavor imparting agent according to the present invention is made of a mixed flour of roasted brown rice flour and azuki bean flour in a weight ratio of 1:4 to 1:8, and the mixed flour is added within the range of 1.25 to 8.75 parts by weight of roasted brown rice flour and 10 to 35 parts by weight of azuki bean flour to 100 parts by weight of edible flour not derived from buckwheat (excluding roasted brown rice flour and azuki bean flour), thereby providing a buckwheat-like flavor imparting agent for imparting a buckwheat-like flavor to a paste food prepared from the edible flour to which the mixed flour has been added. Therefore, when water is added to edible flour not derived from buckwheat and kneaded to produce a paste food, a buckwheat-like flavor imparting agent can be provided that can impart a buckwheat-like flavor to a paste food prepared from the mixed flour by mixing the mixed flour with the edible flour.
また、本発明に係るそば様練り食品原料粉によれば、焙焼玄米粉と小豆粉との重量割合を１：４～１：８とした混合粉よりなり、焙焼玄米粉が1.25～8.75重量部、かつ、小豆粉が10～35重量部となる範囲内で含むそば様香味付与剤を、ソバに由来しない100重量部の食用粉（ただし、焙焼玄米粉及び小豆粉を除く。）に混合してなることとしたため、そば様の香味を有する練り食品を調製可能なそば様練り食品原料粉を提供することができる。 The buckwheat-like raw material flour for paste foods according to the present invention is made by mixing roasted brown rice flour and azuki bean flour in a weight ratio of 1:4 to 1:8, and is made by mixing a buckwheat-like flavor imparting agent containing 1.25 to 8.75 parts by weight of roasted brown rice flour and 10 to 35 parts by weight of azuki bean flour with 100 parts by weight of edible flour not derived from buckwheat (excluding roasted brown rice flour and azuki bean flour), so that it is possible to provide a buckwheat-like raw material flour for paste foods that can be used to prepare paste foods with a buckwheat-like flavor.
また、本発明に係るそば様練り食品原料粉によれば、0～24重量部の黒米粉と、0～0.8重量部の黒ごま粉と、0～15重量部のヒエ粉と、0～10重量部の焙焼アマランサス粉と、焙焼玄米粉が1.25～8.75重量部、かつ、小豆粉が10～35重量部となる範囲内で添加される前述のそば様香味付与剤と、をソバに由来しない100重量部の食用粉（ただし、焙焼玄米粉及び小豆粉を除く。）に対し混合してなることとしたため、加水して混練することにより、そば粉やソバの実などソバに由来するアレルゲンは含まず、そば様の香味を有し、更にはそば様の外観を呈する練り食品を調製可能なそば様練り食品原料粉を提供することができる。 The buckwheat-like raw material flour for kneaded foods according to the present invention is prepared by mixing 0-24 parts by weight of black rice flour, 0-0.8 parts by weight of black sesame flour, 0-15 parts by weight of barnyard millet flour, 0-10 parts by weight of roasted amaranth flour, and the aforementioned buckwheat-like flavor imparting agent, which is added within the range of 1.25-8.75 parts by weight of roasted brown rice flour and 10-35 parts by weight of red bean flour, with 100 parts by weight of edible flour not derived from buckwheat (excluding roasted brown rice flour and red bean flour), and by adding water and kneading, it is possible to provide a buckwheat-like raw material flour for kneaded foods that does not contain allergens derived from buckwheat, such as buckwheat flour and buckwheat seeds, has a buckwheat-like flavor, and can be used to prepare kneaded foods that have a buckwheat-like appearance.
また、前記食用粉は、70重量％以上80重量％以下の小麦粉と、20重量％以上30重量％以下の大麦粉とにより構成すれば、二番粉（挽きぐるみ）から三番粉（藪）にて調製したそば粉練り食品の如き外観を呈するそば様練り食品原料粉とすることができる。 In addition, if the edible flour is composed of 70% to 80% by weight of wheat flour and 20% to 30% by weight of barley flour, it can be used as a raw material flour for buckwheat-like kneaded food that has an appearance similar to that of buckwheat kneaded food made from second-grade flour (whole-ground flour) and third-grade flour (bush flour).
また、前記食用粉は、80重量％を超える量の小麦粉と、20重量％未満の大麦粉とにより構成すると共に、黒米粉の添加量を8～24重量部とし、黒ごま粉の添加量を0.4～0.8重量部とすれば、一番粉（更科）から二番粉（挽きぐるみ）にて調製したそば粉練り食品の如き外観を呈するそば様練り食品原料粉とすることができる。 In addition, if the edible flour is composed of more than 80% by weight of wheat flour and less than 20% by weight of barley flour, and if the amount of black rice flour added is 8 to 24 parts by weight and the amount of black sesame flour added is 0.4 to 0.8 parts by weight, it is possible to produce a buckwheat-like kneaded food raw material flour that has an appearance similar to that of buckwheat kneaded food made from first-grade flour (Sarashina) to second-grade flour (Kikigurumi).
また、本発明に係るそば様練り食品によれば、前述の本発明に係るそば様練り食品原料粉に加水して混練してなることとしたため、そば様の香味を有し、更にはそば様の外観を呈するそば様練り食品を提供することができる。 In addition, the buckwheat-like paste food according to the present invention is made by adding water to the raw flour of the buckwheat-like paste food according to the present invention described above and kneading it, so it is possible to provide a buckwheat-like paste food that has a buckwheat-like flavor and also has a buckwheat-like appearance.
本発明は、そば様香味付与剤に関するものであり、特に、食用粉に添加して練り食品を調製することで、この練り食品にそば粉を用いて調製した練り食品であるかのような香味を付与することのできるそば様香味付与剤に関するものである。 The present invention relates to a buckwheat-like flavor imparting agent, and in particular to a buckwheat-like flavor imparting agent that, when added to edible flour to prepare a paste food, can impart to the paste food a flavor similar to that of a paste food prepared using buckwheat flour.
具体的には、本実施形態に係るそば様香味付与剤は、焙焼玄米粉と小豆粉との重量割合を１：４～１：８とした混合粉よりなり、ソバに由来しない100重量部の食用粉（ただし、焙焼玄米粉及び小豆粉を除く。）に対し焙焼玄米粉が1.25～8.75重量部、かつ、小豆粉が10～35重量部となる範囲内で前記混合粉を添加することで同混合粉が添加された食用粉で調製される練り食品にそば様の香味を付与するためのそば様香味付与剤としている。 Specifically, the buckwheat-like flavor imparting agent according to this embodiment is made of a mixed flour of roasted brown rice flour and azuki bean flour in a weight ratio of 1:4 to 1:8, and is added within the range of 1.25 to 8.75 parts by weight of roasted brown rice flour and 10 to 35 parts by weight of azuki bean flour to 100 parts by weight of edible flour not derived from buckwheat (excluding roasted brown rice flour and azuki bean flour), thereby providing a buckwheat-like flavor imparting agent for imparting a buckwheat-like flavor to a paste food prepared with the edible flour to which the mixed flour has been added.
ここで、そば様香味付与剤は、そば粉を含む練り食品が有するソバ由来の香味（芳香や食味）に似た香味を、ソバの実やそば粉を含まない練り食品に付与するための剤である。 Here, the buckwheat-like flavor imparting agent is an agent for imparting a flavor similar to the flavor (aroma and taste) derived from buckwheat that is possessed by paste foods containing buckwheat flour to paste foods that do not contain buckwheat seeds or buckwheat flour.
そば様香味付与剤は、焙焼玄米粉と小豆粉とにより構成される。焙焼玄米粉は、焙焼玄米を粉にしたものであり、16メッシュを通過する程度の粉であるのが望ましい。また、小豆粉は、小豆を粉にしたものであり、16メッシュを通過する程度の粉であるのが望ましい。 The buckwheat-like flavoring agent is composed of roasted brown rice flour and adzuki bean flour. The roasted brown rice flour is made by grinding roasted brown rice into powder, and is preferably a powder that can pass through a 16 mesh sieve. The adzuki bean flour is made by grinding adzuki beans, and is preferably a powder that can pass through a 16 mesh sieve.
そば様香味付与剤を構成する焙焼玄米粉と小豆粉との重量割合は、１：４～１：８の範囲とすべきである。このようなバランスにてそば様香味付与剤を構成することにより、後述の用法にて練り食品にそば様の香味を付与することが可能となる。 The weight ratio of roasted brown rice flour and red bean flour that make up the buckwheat-like flavor imparting agent should be in the range of 1:4 to 1:8. By constituting the buckwheat-like flavor imparting agent with such a balance, it is possible to impart a buckwheat-like flavor to a paste food product by using it in the manner described below.
そば様香味付与剤は、食用粉に添加して使用される。添加のタイミングは、食用粉に対し加水する前であっても、加水後であっても良い。 The buckwheat-like flavoring agent is added to edible flour before use. It may be added before or after adding water to the edible flour.
そば様香味付与剤の添加対象となる食用粉は、そば様香味付与剤によって付与されたそば様の香味を喫食者が感じ取れない程に強い香味を有する食用粉ではなく、そば粉、焙焼玄米粉、小豆粉に該当しない食用粉であれば特に限定されるものではないが、食用穀物粉が好ましい。また、調製後のそば様香味が付与された練り食品の外観をそば粉練り食品の外観に似せる必要がないのであれば、食用粉の色味も特に限定されない。 The edible flour to which the buckwheat-like flavor imparting agent is added is not particularly limited as long as it is an edible flour that does not fall under the category of buckwheat flour, roasted brown rice flour, or red bean flour, and is not an edible flour that has such a strong flavor that the eater cannot detect the buckwheat-like flavor imparted by the buckwheat-like flavor imparting agent, but is preferably an edible grain flour. In addition, if the appearance of the prepared paste food to which the buckwheat-like flavor has been imparted does not need to resemble the appearance of a buckwheat paste food, the color of the edible flour is also not particularly limited.
また食用粉は、単一の素材を用いて製粉されたものであっても良いし、複数の素材を用いて製粉したものや、複数の食用粉を混合したものであっても良い。食用粉は、例えば16メッシュを通過する程度の粉とすることができる。 The edible flour may be milled using a single ingredient, or may be milled using multiple ingredients, or may be a mixture of multiple edible flours. The edible flour may be, for example, a flour that passes through a 16 mesh.
そば様香味付与剤は、100重量部の食用粉に対し焙焼玄米粉が1.25～8.75重量部、かつ、小豆粉が10～35重量部となる範囲内で添加する。そば様香味付与剤の添加量が焙焼玄米粉に関し1.25重量部を下回る添加量となると、喫食時にそば様の香味を感じにくくなるため好ましくない。また、焙焼玄米粉に関し8.75重量部を超えるそば様香味付与剤の添加量となると、焙焼した穀物臭が強くなり、そばの香りとは離れてしまうため好ましくない。また、そば様香味付与剤の添加量が小豆粉に関し10重量部を下回る添加量となると、喫食時にそば様の香味を感じにくくなるため好ましくない。また、小豆粉に関し35重量部を超えるそば様香味付与剤の添加量となると、小豆由来のエグ味が強くなるため好ましくない。 The buckwheat-like flavoring agent is added in a range of 1.25 to 8.75 parts by weight of roasted brown rice flour and 10 to 35 parts by weight of red bean flour per 100 parts by weight of edible flour. If the amount of the buckwheat-like flavoring agent added is less than 1.25 parts by weight for roasted brown rice flour, it is not preferable because the buckwheat-like flavor is difficult to sense when eaten. If the amount of the buckwheat-like flavoring agent added is more than 8.75 parts by weight for roasted brown rice flour, it is not preferable because the roasted grain smell becomes stronger and is different from the buckwheat aroma. If the amount of the buckwheat-like flavoring agent added is less than 10 parts by weight for red bean flour, it is not preferable because the buckwheat-like flavor is difficult to sense when eaten. If the amount of the buckwheat-like flavoring agent added is more than 35 parts by weight for red bean flour, it is not preferable because the bitter taste derived from the red beans becomes stronger.
そして、本実施形態に係るそば様香味付与剤を100重量部の食用粉に対し上述の条件を満たすように添加し、加水した上で混練して生地を調製し、例えば必要に応じて製麺等の成形を施せば、そば無添加でありながらそば様の香味を有するそば様麺を、そば様練り食品の一態様として製造することができる。 The buckwheat-like flavor imparting agent according to this embodiment is added to 100 parts by weight of edible flour so as to satisfy the above-mentioned conditions, water is added, and the dough is kneaded to prepare the dough. If necessary, for example, the dough is shaped into noodles, and buckwheat-like noodles that have a buckwheat-like flavor without the addition of buckwheat can be produced as one embodiment of a buckwheat-like paste food.
また本願では、加水して混練することにより、そば粉やソバの実などソバに由来するアレルゲンは含まず、そば様の香味を有する練り食品を調製可能なそば様練り食品原料粉を提供するものでもある。 The present application also provides a buckwheat-like food paste raw material flour that, when added with water and kneaded, can be used to prepare a paste food that has a buckwheat-like flavor and does not contain allergens derived from buckwheat, such as buckwheat flour or buckwheat seeds.
具体的には、焙焼玄米粉と小豆粉との重量割合を１：４～１：８とした混合粉よりなり、焙焼玄米粉が1.25～8.75重量部、かつ、小豆粉が10～35重量部となる範囲内で含むそば様香味付与剤を、ソバに由来しない100重量部の食用粉（ただし、焙焼玄米粉及び小豆粉を除く。）に混合してなる。 Specifically, it is made of a mixture of roasted brown rice flour and red bean flour in a weight ratio of 1:4 to 1:8, and is made by mixing a buckwheat-like flavor imparting agent containing 1.25 to 8.75 parts by weight of roasted brown rice flour and 10 to 35 parts by weight of red bean flour with 100 parts by weight of edible flour not derived from buckwheat (excluding roasted brown rice flour and red bean flour).
また別の本実施形態に係るそば様練り食品原料粉は、本実施形態に係るそば様香味付与剤を含むことでそば様の香味を有するのは勿論のこと、その他原料の適切な配合によって見た目の上でもそば粉練り食品に似たそば様練り食品を調製することも可能である。 The buckwheat-like kneaded food raw material flour according to another embodiment of the present invention not only has a buckwheat-like flavor by containing the buckwheat-like flavor imparting agent according to the present embodiment, but also makes it possible to prepare a buckwheat-like kneaded food that looks similar to a buckwheat flour kneaded food by appropriately mixing other ingredients.
具体的に説明すると、本実施形態に係るそば様練り食品原料粉は、0～24重量部の黒米粉と、0～0.8重量部の黒ごま粉と、0～15重量部のヒエ粉と、0～10重量部の焙焼アマランサス粉と、焙焼玄米粉が1.25～8.75重量部、かつ、小豆粉が10～35重量部となる範囲内で含まれる本実施形態に係るそば様香味付与剤と、をソバに由来しない100重量部の食用粉（ただし、焙焼玄米粉及び小豆粉を除く。）に対し混合してなる。 Specifically, the buckwheat-like kneaded food raw material flour of this embodiment is obtained by mixing 0-24 parts by weight of black rice flour, 0-0.8 parts by weight of black sesame flour, 0-15 parts by weight of barnyard millet flour, 0-10 parts by weight of roasted amaranth flour, and the buckwheat-like flavor imparting agent of this embodiment, which contains 1.25-8.75 parts by weight of roasted brown rice flour and 10-35 parts by weight of red bean flour, with 100 parts by weight of edible flour not derived from buckwheat (excluding roasted brown rice flour and red bean flour).
黒米粉は、黒米を粉にしたものであり、16メッシュを通過する程度の粉であるのが望ましい。黒米粉の添加量は、100重量部の食用粉に対して0重量部以上24重量部以下の範囲内で調整することができる。黒米粉の添加量が24重量部を超えると黒くなりすぎて、蕎麦の色からかけ離れた不自然な色調となるため好ましくない。下限は０重量部でも良いが、0.1重量部以上添加することで、色合いをより良好にすることができる。 Black rice flour is made by grinding black rice into a powder, and it is desirable that the powder is of a size that can pass through a 16 mesh sieve. The amount of black rice flour added can be adjusted within the range of 0 to 24 parts by weight per 100 parts by weight of edible flour. If the amount of black rice flour added exceeds 24 parts by weight, the rice will become too black, resulting in an unnatural color that is far removed from the color of buckwheat, which is undesirable. The lower limit may be 0 parts by weight, but adding 0.1 parts by weight or more will result in a better color tone.
黒ごま粉は、黒ごまを粉にしたものであり、16メッシュを通過する程度の粉であるのが望ましい。黒ごま粉の添加量は、100重量部の食用粉に対して0重量部以上0.8重量部以下の範囲内で調整することができる。黒ごま粉の添加量が0.8重量部を超えると黒ごまの味が強くなりすぎてそばの香味から離れてしまうため好ましくない。下限は０重量部でも良いが、0.01重量部以上添加することで、色合いをより良好にすることができる。 Black sesame powder is made by grinding black sesame seeds into a powder, and it is preferable that the powder is capable of passing through a 16 mesh sieve. The amount of black sesame powder added can be adjusted within the range of 0 to 0.8 parts by weight per 100 parts by weight of edible flour. If the amount of black sesame powder added exceeds 0.8 parts by weight, the taste of the black sesame becomes too strong and is not close to the aroma and flavor of the soba, which is not preferable. The lower limit can be 0 parts by weight, but adding 0.01 parts by weight or more will improve the color tone.
ヒエ粉は、ヒエを粉にしたものであり、16メッシュを通過する程度の粉であるのが望ましい。ヒエ粉の添加量は、100重量部の食用粉に対して0重量部以上15重量部以下の範囲内で調整することができる。ヒエ粉を添加することで、食感における適度な崩壊感が付与することができるが、15重量部を超えると麺の食感に脆さが出てくるため好ましくない。 Barnyard millet flour is made by grinding barnyard millet into a powder, and it is preferable that the powder is capable of passing through a 16 mesh sieve. The amount of barnyard millet flour added can be adjusted within the range of 0 to 15 parts by weight per 100 parts by weight of edible flour. The addition of barnyard millet flour can impart an appropriate degree of crumbling texture, but an amount exceeding 15 parts by weight is not preferable as it will make the texture of the noodles brittle.
焙焼アマランサス粉は、焙焼したアマランサスの子実（種子）を粉にしたものであり、16メッシュを通過する程度の粉であるのが望ましい。焙焼アマランサス粉の添加量は、100重量部の食用粉に対して0重量部以上10重量部以下の範囲内で調整することができる。焙焼アマランサス粉の添加は必須ではないものの、添加することでよりそばらしい風味を付与することができる。ただし、10重量部を超えると焙焼臭が強くなるため好ましくない。 Roasted amaranth flour is made by grinding roasted amaranth seeds into a powder, and it is preferable that the powder is one that can pass through a 16 mesh sieve. The amount of roasted amaranth flour added can be adjusted within the range of 0 to 10 parts by weight per 100 parts by weight of edible flour. Although the addition of roasted amaranth flour is not essential, adding it can impart a more buckwheat-like flavor. However, an amount exceeding 10 parts by weight is not preferable as it will give the product a strong roasted odor.
また、本実施形態に係るそば様練り食品原料粉には、前述のそば様香味付与剤が添加されている。そば様香味付与剤は、100重量部の食用粉に対し焙焼玄米粉が1.25～8.75重量部、かつ、小豆粉が10～35重量部となる範囲内で添加する。 The buckwheat-like flavor imparting agent described above is added to the buckwheat-like kneaded food raw material flour according to this embodiment. The buckwheat-like flavor imparting agent is added in the range of 1.25 to 8.75 parts by weight of roasted brown rice flour and 10 to 35 parts by weight of red bean flour per 100 parts by weight of edible flour.
そして、これらの黒米粉や黒ごま粉、ヒエ粉、そば様香味付与剤は、ソバに由来しない100重量部の食用粉（ただし、焙焼玄米粉及び小豆粉を除く。）に対し混合されることでそば様練り食品原料粉が調製される。 The black rice flour, black sesame flour, barnyard millet flour, and buckwheat-like flavoring agent are mixed with 100 parts by weight of edible flour not derived from buckwheat (excluding roasted brown rice flour and red bean flour) to prepare a buckwheat-like paste food raw material flour.
このそば様練り食品原料粉の原料となる食用粉は、先に言及したそば様香味付与剤の添加対象となる食用粉と概ね同様であって、そば様香味付与剤によって付与されたそば様の香味を喫食者が感じ取れない程にマスキングしてしまう強い香味を有する食用粉ではなく、そば粉、焙焼玄米粉、小豆粉に該当しない食用粉であれば特に限定されるものではないが、調製後のそば様香味が付与された練り食品の外観をそば粉練り食品の外観に似せたものとすべく、食用粉の色味は白を基調とするもの、例えば小麦粉や大麦粉、米粉、またはこれに似た程度の色味を有する食用粉が好ましい。なお、食用粉は好ましくは食用穀物粉である。 The edible flour used as the raw material for this buckwheat-like kneaded food raw material flour is generally similar to the edible flour to which the buckwheat-like flavor imparting agent mentioned above is added, and is not particularly limited as long as it is an edible flour that does not fall under buckwheat flour, roasted brown rice flour, or red bean flour, and is not an edible flour with a strong flavor that masks the buckwheat-like flavor imparted by the buckwheat-like flavor imparting agent to the extent that the eater cannot detect it. However, in order to make the appearance of the kneaded food with the buckwheat-like flavor after preparation similar to that of a buckwheat flour kneaded food, it is preferable that the edible flour has a white base color, such as wheat flour, barley flour, rice flour, or an edible flour with a similar color. The edible flour is preferably edible grain flour.
このような配合構成とした本実施形態に係るそば様練り食品原料粉によれば、加水して混練することにより、そば粉やソバの実などソバに由来するアレルゲンは含まず、そば様の香味を有する練り食品を調製可能なそば様練り食品原料粉を提供することができる。 The buckwheat-like kneaded food raw material flour according to this embodiment, which has such a composition, can be provided by adding water and kneading it to produce a kneaded food product that does not contain allergens derived from buckwheat, such as buckwheat flour and buckwheat seeds, and that has a buckwheat-like flavor and taste.
また、本実施形態に係るそば様練り食品原料粉は、その構成原料である食用粉に関し、例えば100重量部の食用粉の全量（100重量部）～9割（90重量部）を対象に70重量％以上80重量％以下の小麦粉と、20重量％以上30重量％以下の大麦粉とにより構成しても良い。このような構成とすることにより、二番粉（挽きぐるみ）から三番粉（藪）にて調製したそば粉練り食品の如く、比較的濃いめの色の外観を呈するそば様練り食品原料粉とすることができる。 The buckwheat-like kneaded food raw material flour according to this embodiment may be composed of 70% to 80% by weight of wheat flour and 20% to 30% by weight of barley flour, with respect to the edible flour that is the constituent raw material, for example, 100 parts by weight of the total amount (100 parts by weight) to 90% (90 parts by weight) of the edible flour. By using such a composition, it is possible to produce a buckwheat-like kneaded food raw material flour that has a relatively dark appearance, like a buckwheat flour kneaded food prepared from second-grade flour (whole-ground flour) to third-grade flour (bush flour).
なお、100重量部の食用粉の全量を上記配合割合とするのではなく、例えば、90重量部を対象に小麦粉を70重量％（63重量部）、大麦粉を30重量％（27重量部）とした場合の残余10重量部については、そば様の香味や色味の双方が失われるものではなく、少なくともいずれかの特徴が発揮されるものであれば、特に限定されることなくその他食用粉を使用することができ、例えば先述した米粉などを採用することも可能である。また、触感やのど越しをそばに更に似せるために、適切な原料を使用することもできる。 Note that instead of using the above blend ratio for the total amount of 100 parts by weight of edible flour, for example, if 90 parts by weight is used and wheat flour is 70% by weight (63 parts by weight) and barley flour is 30% by weight (27 parts by weight), the remaining 10 parts by weight can be made from other edible flour without any particular restrictions, as long as it does not lose either the buckwheat-like aroma or color and exhibits at least one of the characteristics, for example, the aforementioned rice flour can be used. Also, appropriate ingredients can be used to make the texture and throat feel even more similar to that of buckwheat.
また、本実施形態に係るそば様練り食品原料粉は、その構成原料である食用粉に関し、例えば100重量部の食用粉の全量（100重量部）～9割（90重量部）を対象に80重量％を超える量の小麦粉と、20重量％未満の大麦粉とにより構成すると共に、黒米粉の添加量を8～24重量部とし、黒ごま粉の添加量を0.4～0.8重量部としても良い。このような構成とすることで、一番粉（更科）から二番粉（挽きぐるみ）にて調製したそば粉練り食品の如く、比較的白めの外観を呈するそば様練り食品原料粉とすることができる。なお、上記配合割合の対象を食用粉の全量としない場合の残余については、前述と同様、その他食用粉を採用することができる。 In addition, the buckwheat-like kneaded food raw material flour according to this embodiment may be composed of more than 80% by weight of wheat flour and less than 20% by weight of barley flour, with the total amount of edible flour being 100 parts by weight (100 parts by weight) to 90% (90 parts by weight), and the amount of black rice flour added may be 8 to 24 parts by weight, and the amount of black sesame flour added may be 0.4 to 0.8 parts by weight. This composition allows for a buckwheat-like kneaded food raw material flour with a relatively white appearance, like a buckwheat flour kneaded food made from first-grade flour (Sarashina) and second-grade flour (Kikigurumi). Note that, when the above blending ratio is not applied to the total amount of edible flour, other edible flours may be used for the remainder, as described above.
また、本実施形態に係るそば様練り食品は、上述した本実施形態に係るそば様ねり食品原料粉に加水して混練してなることとしたため、そば麺やそばがきなど、各種そば粉練り食品に似た香味を有するそば様練り食品を提供することができる。なお加水の量は、そば様ねり食品原料粉（更に別の原料粉も混ぜて使用する場合は、その原料粉も合わせた粉）の重量の35～50重量％に相当する量を使用するのが一般的であるが、通常のそば粉を用いたそば打ちと同様に、上記水の添加量の範囲は必ずしも守られるべきものではなく、その時の天候や湿度、原料の状態などに応じて、使用する水の量を適宜調整しつつ、そば粉がそぼろ状となる程度の量を目安に使用する。 In addition, the buckwheat-like kneaded food according to this embodiment is made by adding water to the raw flour for the buckwheat-like kneaded food according to this embodiment described above and kneading it, so it is possible to provide a buckwheat-like kneaded food having a flavor similar to various buckwheat flour kneaded foods, such as buckwheat noodles and sobagaki. The amount of water added is generally equivalent to 35-50% by weight of the raw flour for the buckwheat-like kneaded food (if other raw flours are also mixed in, the flour including the raw flour), but as with making soba using normal buckwheat flour, the above range of the amount of water to be added is not necessarily to be adhered to, and the amount of water used should be adjusted appropriately depending on the weather, humidity, and condition of the raw materials at the time, and an amount that makes the buckwheat flour crumble should be used as a guide.
ところで、うどん屋の如き一般的な麺屋では、うどん以外のメニューとして蕎麦を提供する場合があるが、茹で釜や調理器具はうどんと共用している場合も多い。 By the way, in general noodle shops such as udon restaurants, soba noodles may be served as a side dish to udon noodles, but the boiling pots and cooking utensils are often shared with those used for udon.
しかしこのことは、調製されたうどん料理にそば由来のアレルゲンが混入し得ることを意味しており、そばアレルギーがあるためにうどんを選択したとしても、安心して食事できないこととなっていた。 However, this means that allergens derived from buckwheat can be mixed into prepared udon dishes, meaning that even if you have a buckwheat allergy and choose to eat udon, you cannot eat it with peace of mind.
この点、本実施形態に係るそば様練り食品によれば、そば麺に似た香味を有しながらもそばフリーであることから、そばが食べたくても食べられなかった者にそばの美味しさを楽しむ機会を与えることができるのは勿論のこと、うどんが食べたいのに、その店でそばも提供されているからうどんが安心して食べられなかった者にとっても、その店で取り扱うそば麺を本実施形態に係るそば様練り食品とすることで、うどん料理にそば由来のアレルゲンが混入してしまうことを堅実に防止することができ、そばアレルギーを有する者にとって安心な食事環境を提供することができる。 In this regard, the buckwheat-like paste food according to this embodiment has a flavor similar to that of buckwheat noodles but is buckwheat-free, so it not only gives people who want to eat buckwheat but cannot before the opportunity to enjoy the deliciousness of buckwheat, but also for people who want to eat udon but cannot because the restaurant also serves buckwheat, by using the buckwheat-like paste food according to this embodiment as the buckwheat noodles sold at the restaurant, it is possible to reliably prevent buckwheat-derived allergens from being mixed into udon dishes, and provide a safe dining environment for people with buckwheat allergies.
以下、本実施形態に係るそば様香味付与剤やそば様練り食品原料粉、そば様練り食品について、試験結果や実際の製造例を交えつつ更に説明する。 The buckwheat-like flavor imparting agent, buckwheat-like paste food raw material flour, and buckwheat-like paste food according to this embodiment will be further explained below, including test results and actual production examples.
〔１．そば様香味付与剤の調製〕
まず、そば様香味付与剤の調製を行った。具体的には、1.67重量部の焙焼玄米粉と10重量部の小豆粉とを混合（混合割合１：６）することで、本実施形態に係るそば様香味付与剤Ａ１を得た。
[1. Preparation of buckwheat-like flavor imparting agent]
First, a buckwheat-like flavor imparting agent was prepared. Specifically, 1.67 parts by weight of roasted brown rice flour and 10 parts by weight of red bean flour were mixed (mixing ratio 1:6) to obtain a buckwheat-like flavor imparting agent A1 according to the present embodiment.
〔２．そば様香味確認試験〕
次に、そば様香味付与剤Ａ１と、同そば様香味付与剤Ａ１を基準として小豆粉の割合を変化させた２種のそば様香味付与剤Ａ２,Ａ３と、２種類の確認用サンプル剤Ｘ１,Ｘ２を用い、ドウ（生地）を調製してそばがきのように茹で官能評価に供することで、そば様香味の確認試験を行った。
[2. Buckwheat-like flavor confirmation test]
Next, a test to confirm the buckwheat-like flavor was conducted by preparing dough using the buckwheat-like flavor imparting agent A1, two types of buckwheat-like flavor imparting agents A2 and A3, which were prepared by varying the proportion of red bean flour based on the buckwheat-like flavor imparting agent A1, and two types of confirmation sample agents X1 and X2, and boiling the dough like buckwheat pancakes and subjecting it to a sensory evaluation.
２種のそば様香味付与剤Ａ２,Ａ３は、1.25重量部の焙焼玄米粉と10重量部の小豆粉とを混合して１：８の割合としたものをそば様香味付与剤Ａ２とし、2.50重量部の焙焼玄米粉と10重量部の小豆粉とを混合して１：４の割合としたものをそば様香味付与剤Ａ３とした。 The two types of buckwheat-like flavoring agents A2 and A3 were prepared by mixing 1.25 parts by weight of roasted brown rice flour and 10 parts by weight of adzuki bean flour in a ratio of 1:8 to give buckwheat-like flavoring agent A2, and 2.50 parts by weight of roasted brown rice flour and 10 parts by weight of adzuki bean flour in a ratio of 1:4 to give buckwheat-like flavoring agent A3.
また、２種類の確認用サンプル剤Ｘ１,Ｘ２は、1.00重量部の焙焼玄米粉と10重量部の小豆粉とを混合して１：１０の割合としたものを確認用サンプル剤Ｘ１とし、3.00重量部の焙焼玄米粉と10重量部の小豆粉とを混合して１：3.33の割合としたものを確認用サンプル剤Ｘ２とした。 The two types of confirmation sample agents X1 and X2 were prepared by mixing 1.00 parts by weight of roasted brown rice flour and 10 parts by weight of adzuki bean flour in a ratio of 1:10 as confirmation sample agent X1, and by mixing 3.00 parts by weight of roasted brown rice flour and 10 parts by weight of adzuki bean flour in a ratio of 1:3.33 as confirmation sample agent X2.
また、各そば様香味付与剤や確認用サンプル剤は、食用粉としての100重量部の小麦粉に対し、小豆粉が５、10、20、30、35、40重量部となる量で添加し、混合粉がそぼろ状となる量の水を加えて混練し、それぞれのドウを調製した。すなわち、各処方に基づく本実施形態に係るそば様練り食品や、本実施形態に係るそば様練り食品には該当しない練り食品を調製し、官能評価を行った。社内にて長年にわたり各種麺用の粉の研究に携わる5名をパネリストとして選定し、同じくそばがきのように茹でたそば粉練り食品を基準として香りや味の観点から評価を行った。評価は、悪い（１点）、許容範囲（２点）、普通（３点）、良い（４点）の4段階評価とし、平均点が１点以上２点未満は悪い（×）、２点以上４点以下は良い（○）と評価とした。なお、5名の各パネリストは、官能試験に先立って行われた予備官能試験にて、評価の度合いがおおよそ揃うように訓練が行われている。各ドウの処方と官能評価結果を図１に示す。 Each buckwheat-like flavor imparting agent and confirmation sample agent was added in an amount of 5, 10, 20, 30, 35, or 40 parts by weight of red bean flour to 100 parts by weight of wheat flour as edible flour, and water was added in an amount that made the mixed flour into a minced state, and the dough was prepared. That is, buckwheat-like kneaded foods according to the present embodiment based on each formulation and kneaded foods that do not correspond to the buckwheat-like kneaded foods according to the present embodiment were prepared and subjected to sensory evaluation. Five panelists who have been involved in research on various noodle flours for many years in the company were selected, and they were evaluated from the viewpoint of aroma and taste, using buckwheat kneaded foods boiled like buckwheat noodles as a standard. The evaluation was made on a four-level scale of bad (1 point), acceptable (2 points), normal (3 points), and good (4 points), with an average score of 1 point or more but less than 2 points being bad (×), and an average score of 2 points or more but less than 4 points being good (○). The five panelists were trained to ensure that their evaluations were roughly consistent in a preliminary sensory test conducted prior to the sensory test. The recipes for each dough and the sensory evaluation results are shown in Figure 1.
図１からも分かるように、官能試験の結果によれば、そば様香味付与剤Ａ１,Ａ２,Ａ３のいずれにおいても、焙焼玄米粉が1.25～8.75重量部、かつ、小豆粉が10～35重量部となる範囲内での添加において、優れたそば様の香味が得られた。 As can be seen from Figure 1, the results of the sensory test showed that for all buckwheat-like flavor enhancers A1, A2, and A3, an excellent buckwheat-like flavor was obtained when roasted brown rice flour was added in amounts ranging from 1.25 to 8.75 parts by weight and red bean flour in amounts ranging from 10 to 35 parts by weight.
それに対し、小豆粉が5重量部となる添加量ではそば様の香味に乏しく、また、小豆粉が40重量部となる添加量では香味が強すぎてそばの香りや味からは遠ざかる結果となった。 In contrast, when 5 parts by weight of azuki bean flour was added, the buckwheat-like flavor was weak, and when 40 parts by weight of azuki bean flour was added, the flavor was too strong, far removed from the aroma and taste of buckwheat.
また、ドウ１９～ドウ３０までに示すように、焙焼玄米粉と小豆粉との配合バランスが１：１０や１：３．３となった場合は、香味バランスが崩れてしまい、食用粉に対する添加量を変化させたとしても、そばの香りや味とは異なる香味に感じられる結果となった。 Also, as shown in doughs 19 to 30, when the ratio of roasted brown rice flour to red bean flour was 1:10 or 1:3.3, the flavor balance was lost, and even if the amount of edible flour added was changed, the flavor and aroma were perceived to be different from that of buckwheat.
これらそば様香味付与剤Ａ１,Ａ２,Ａ３の結果から、焙焼玄米粉と小豆粉との重量割合を１：４～１：８とした混合粉よりなる本実施形態に係るそば様香味付与剤は、ソバに由来しない100重量部の食用粉（ただし、焙焼玄米粉及び小豆粉を除く。）の一例としての小麦粉に対し、焙焼玄米粉が1.25～8.75重量部、かつ、小豆粉が10～35重量部となる範囲内で前記混合粉を添加することで同混合粉が添加された食用粉で調製される練り食品にそば様の香味を付与できることが示された。 The results of these buckwheat-like flavor imparting agents A1, A2, and A3 show that the buckwheat-like flavor imparting agent according to this embodiment, which is made of a mixed flour of roasted brown rice flour and azuki bean flour with a weight ratio of 1:4 to 1:8, can impart a buckwheat-like flavor to a paste food prepared with edible flour to which the mixed flour has been added by adding the mixed flour in a range of 1.25 to 8.75 parts by weight of roasted brown rice flour and 10 to 35 parts by weight of azuki bean flour to 100 parts by weight of wheat flour, which is an example of edible flour not derived from buckwheat (excluding roasted brown rice flour and azuki bean flour).
〔３．そば様練り食品原料粉の調製〕
次に、本実施形態に係るそば様練り食品原料粉の調製を行った。ここでは、図１に示したドウ２の処方をベースとし、100重量部の食用粉に対して外割で黒米粉、黒ごま粉、焙焼アマランサス粉、ヒエ粉を添加して、そば様の香味を有し、見た目の上でもそば粉練り食品に似たそば様練り食品を製造できるそば様練り食品原料粉を調製した。
3. Preparation of buckwheat-like paste food raw material flour
Next, a raw material flour for buckwheat-like kneaded food according to this embodiment was prepared. Here, based on the recipe for dough 2 shown in Fig. 1, black rice flour, black sesame flour, roasted amaranth flour, and barnyard millet flour were added in terms of the outer proportions to 100 parts by weight of edible flour to prepare a raw material flour for buckwheat-like kneaded food that has a buckwheat-like flavor and taste and is similar in appearance to buckwheat flour kneaded food.
具体的には、８重量部の黒米粉と、0.4重量部の黒ごま粉と、5重量部のヒエ粉と、5重量部の焙焼アマランサス粉と、11.67重量部のそば様香味付与剤と、をソバ等に由来しない100重量部の食用粉に対し混合してそば様練り食品原料粉を調製した。そば様香味付与剤は、1.67重量部の焙焼玄米粉と10重量部の小豆粉とを混合（混合比１：６）して調製したものである。食用粉は、100重量部の全部を小麦粉としたもの（そば様練り食品原料粉Ｂ１）、100重量部のうち全部を小麦粉と大麦粉との混合粉としたものであって80重量部を小麦粉とし20重量部を大麦粉としたもの（そば様練り食品原料粉Ｂ２）、100重量部のうち全部を小麦粉と大麦粉との混合粉としたものであって70重量部を小麦粉とし30重量部を大麦粉としたもの（そば様練り食品原料粉Ｂ３）、100重量部のうち90重量部を小麦粉とし残余10重量部をその他食用粉材料である米粉にて構成したもの（そば様練り食品原料粉Ｂ４）、100重量部のうち90重量部を小麦粉と大麦粉との混合粉とし残余10重量部をその他食用粉材料である米粉にて構成したものであって混合粉を72重量部の小麦粉と18重量部の大麦粉としたもの（そば様練り食品原料粉Ｂ５）、100重量部のうち90重量部を小麦粉と大麦粉との混合粉とし残余10重量部をその他食用粉材料である米粉にて構成したものであって混合粉を63重量部の小麦粉と27重量部の大麦粉としたもの（そば様練り食品原料粉Ｂ６）として、各そば様練り食品原料粉Ｂ１～Ｂ６を調製した。表１に各そば様練り食品原料粉Ｂ１～Ｂ６の配合を示す。
〔４．そば様練り食品の調製及び官能評価〕
次に、上記そば様練り食品原料粉Ｂ１～Ｂ６を用い、前述の〔２．そば様香味確認試験〕と同様に、ドウ（生地）を調製してそばがきのように茹でることでそば様練り食品を調製し、それぞれ官能評価を行った。
4. Preparation and sensory evaluation of soba-like paste food
Next, using the above-mentioned buckwheat-like paste food raw material flours B1 to B6, dough (dough) was prepared and boiled like buckwheat paste in the same manner as in the above-mentioned [2. Buckwheat-like flavor confirmation test] to prepare buckwheat-like paste foods, and each was subjected to a sensory evaluation.
その結果、いずれのそば様練り食品原料粉Ｂ１～Ｂ６にて調製したそばがき様食品（そば様練り食品）も、外観や香味の点において、そば粉を用いて調製した一般的なそばがき（そば粉練り食品）の範疇といえるものであった。 As a result, the buckwheat-paste-like foods (buckwheat-paste-like foods) prepared using any of the buckwheat-paste-like food raw material flours B1 to B6 could be said to fall within the category of general buckwheat-paste-like foods (buckwheat-paste-like foods) prepared using buckwheat flour in terms of appearance and flavor.
〔５．各原料の量を変化させた際の香味や外観の確認試験〕
次に、黒米粉や黒ごま粉、ヒエ粉の量を変化させた際の香味や外観について確認試験を行った。ここでは、食用粉の色合いが最も白くなる（更科様の）そば様練り食品原料粉Ｂ１、大麦粉の色合いがやや感じられる食品原料粉Ｂ５、及び、食用粉の色合いが小麦粉の白から最も離れる食品原料粉Ｂ３をベースとし、香味や外観における各原料の許容範囲について検討した。
[5. Testing flavor and appearance when changing the amount of each ingredient]
Next, confirmation tests were conducted on flavor and appearance when the amounts of black rice flour, black sesame flour, and barnyard millet flour were changed.Here, the acceptable ranges of flavor and appearance for each ingredient were examined using as bases buckwheat-like kneaded food raw material flour B1 (Sarashina-like), which has the whitest edible flour color, food raw material flour B5, which has a slight barley flour color, and food raw material flour B3, which has the edible flour color furthest from the white of wheat flour.
また、各原料は、黒米粉は8重量部、黒ごま粉は0.4重量部、アマランサス粉は5重量部、ヒエ粉は5重量部を軸とし、各原料の量を０倍、２倍、３倍に調整した。評価は、社内にて長年にわたり各種麺用の粉の研究に携わる5名をパネリストとして選定し、同じくそばがきのように茹でたそば粉練り食品を基準とし、香りや味、色目の観点から評価を行った。評価は、悪い（１点）、許容範囲（２点）、普通（３点）、良い（４点）、かなり良い（５点）の5段階評価とし、平均点が１点以上２点未満は悪い（×）、２点以上～３点未満は許容範囲（△）、３点以上～４点以未満は普通（○）、４点以上～５点以下は良い（◎）の4段階評価とした。なお、5名の各パネリストは、官能試験に先立って行われた予備官能試験にて、評価の度合いがおおよそ揃うように訓練が行われている。
表２には、食用粉の色合いが最も白くなる（更科様の）そば様練り食品原料粉Ｂ１をベースとした際の香りや味、色目について評価した結果を示している。表２からも分かるように、そば様練り食品原料粉Ｂ１をベースとした場合、黒米粉、黒ごま粉、ヒエ粉について添加なし（０倍量）とすると、蕎麦らしい色目を得ることができなかった。ただし、焙焼アマランサス粉は添加なし（０倍量）であっても、大きな影響はなかった。 Table 2 shows the results of an evaluation of the aroma, taste, and color when using buckwheat-like kneaded food raw material flour B1 (Sarashina-like), which has the whitest color of edible flour, as a base. As can be seen from Table 2, when using buckwheat-like kneaded food raw material flour B1 as a base, if no black rice flour, black sesame flour, or barnyard millet flour was added (0 times the amount), a buckwheat-like color could not be obtained. However, there was no significant effect even when roasted amaranth flour was not added (0 times the amount).
また、添加上限について検討すると、黒米粉については３倍量にあたる24重量部が許容限界であり、黒ごま粉は２倍量にあたる0.8重量部、焙焼アマランサス粉は２倍量にあたる10重量部が、ヒエ粉は３倍量にあたる15重量部が、そば様練り食品原料粉Ｂ１をベースとした場合の許容限界であることが示された。 In addition, when examining the upper limits of addition, it was shown that the permissible limit for black rice flour was 24 parts by weight, which is three times the amount, for black sesame flour was 0.8 parts by weight, which is twice the amount, for roasted amaranth flour was 10 parts by weight, which is twice the amount, and for barnyard millet flour was 15 parts by weight, which is three times the amount, when using buckwheat-like paste food raw material flour B1 as a base.
次に、表３に大麦粉の色合いがやや感じられる食品原料粉Ｂ５をベースとした際の香りや味、色目について評価した結果を示す。
表３からも分かるように、そば様練り食品原料粉Ｂ５をベースとした場合、黒米粉、黒ごま粉、焙焼アマランサス粉、ヒエ粉について添加なし（０倍量）としても、蕎麦らしい色目を得ることが可能であることが示された。 As can be seen from Table 3, when using buckwheat-like kneaded food raw material flour B5 as a base, it was shown that it is possible to obtain a buckwheat-like color even without adding black rice flour, black sesame flour, roasted amaranth flour, or barnyard millet flour (0 times the amount).
また、添加上限について検討すると、黒米粉については３倍量にあたる24重量部が許容限界であり、黒ごま粉は２倍量にあたる0.8重量部、焙焼アマランサス粉は２倍量にあたる10重量部が、ヒエ粉は３倍量にあたる15重量部が、そば様練り食品原料粉Ｂ５をベースとした場合の許容限界であることが示された。 In addition, when examining the upper limits of additives, it was shown that the permissible limit for black rice flour was 24 parts by weight, which is three times the amount, for black sesame flour it was 0.8 parts by weight, which is twice the amount, for roasted amaranth flour it was 10 parts by weight, which is twice the amount, and for barnyard millet flour it was 15 parts by weight, which is three times the amount, when using buckwheat-like paste food raw material flour B5 as a base.
これら表２及び表３に示す結果より、その他食用粉材料が小麦粉に色合いに近くそば様の色目に影響を与えないのであれば、色合いとしては小麦粉もその他食用粉材料も概ね一体として見ることができるため、食用粉中の大麦粉の添加量を18重量％未満とした場合、更に余裕を見るのであれば20重量％未満とした場合には、黒米粉や黒ごま粉、ヒエ粉については、少なくとも１倍量以上の添加が望ましいと言える。 The results shown in Tables 2 and 3 show that if the other edible flour ingredients are close in color to wheat flour and do not affect the buckwheat-like color, then wheat flour and other edible flour ingredients can be seen as roughly the same color, so if the amount of barley flour added to the edible flour is less than 18% by weight, or less than 20% by weight to be on the safe side, it is desirable to add at least one-time amounts of black rice flour, black sesame flour, and barnyard millet flour.
すなわち、そば様練り食品原料粉は、食用粉中の大麦粉の割合を18重量％、例えば20重量％未満とした場合、8～24重量部の黒米粉と、0.4～0.8重量部の黒ごま粉と、0～10重量部の焙焼アマランサス粉と、0～15重量部のヒエ粉と、焙焼玄米粉が1.25～8.75重量部、かつ、小豆粉が10～35重量部となる範囲内で含まれるそば様香味付与剤と、をソバに由来しない100重量部の食用粉（ただし、焙焼玄米粉及び小豆粉を除く。）に対し混合してなるのが好ましいと言える。 In other words, when the proportion of barley flour in the edible flour is 18% by weight, for example less than 20% by weight, the buckwheat-like kneaded food raw material flour is preferably a mixture of 8 to 24 parts by weight of black rice flour, 0.4 to 0.8 parts by weight of black sesame flour, 0 to 10 parts by weight of roasted amaranth flour, 0 to 15 parts by weight of barnyard millet flour, and a buckwheat-like flavor imparting agent contained within the range of 1.25 to 8.75 parts by weight of roasted brown rice flour and 10 to 35 parts by weight of red bean flour, mixed with 100 parts by weight of edible flour not derived from buckwheat (excluding roasted brown rice flour and red bean flour).
次に、表４に食用粉の色合いが小麦粉の白から離れる食品原料粉Ｂ３をベースとした際の香りや味、色目について評価した結果を示す。
表４からも分かるように、そば様練り食品原料粉Ｂ３をベースとした場合も、食品原料粉Ｂ５をベースとした場合と同様に、黒米粉、黒ごま粉、焙焼アマランサス粉について添加なし（０倍量）としても、蕎麦らしい色目を得ることが可能であることが示された。また、その他についても同様の結果が得られた。 As can be seen from Table 4, when using buckwheat-like kneaded food raw material flour B3 as the base, as well as food raw material flour B5 as the base, it was shown that it was possible to obtain a buckwheat-like color even without adding black rice flour, black sesame flour, or roasted amaranth flour (0 times the amount). Similar results were also obtained for the other ingredients.
これら表３及び表４に示す結果より、色目への影響が少ないその他食用粉材料であれば、食用粉中の大麦粉の添加量を18重量％以上とした場合、更に余裕を見るのであれば20重量％以上とした場合には、黒米粉や黒ごま粉について添加しない（０倍量）場合や、例えば100重量部の食用粉に対して0.1重量部程度の僅かな添加量とした場合であっても、良好な色目を呈することが可能なそば様練り食品原料粉とすることができることが示された。 The results shown in Tables 3 and 4 indicate that, in the case of other edible flour ingredients that have little effect on color, when the amount of barley flour added to the edible flour is 18% by weight or more, or, to be on the safe side, 20% by weight or more, it is possible to produce a buckwheat-like paste food raw material flour that can exhibit a good color, even when black rice flour or black sesame flour is not added (0 times the amount) or is added in a small amount, for example, around 0.1 parts by weight per 100 parts by weight of edible flour.
すなわち、そば様練り食品原料粉は、食用粉中の大麦粉の割合を20重量％以上30重量％以下とした場合、0～24重量部の黒米粉と、0～0.8重量部の黒ごま粉と、5～15重量部のヒエ粉と、0～10重量部の焙焼アマランサス粉と、焙焼玄米粉が1.25～8.75重量部、かつ、小豆粉が10～35重量部となる範囲内で含まれるそば様香味付与剤と、をソバに由来しない100重量部の食用粉（ただし、焙焼玄米粉及び小豆粉を除く。）に対し混合してなるのが好ましいと言える。 In other words, when the proportion of barley flour in the edible flour is 20% by weight or more and 30% by weight or less, the buckwheat-like kneaded food raw material flour is preferably a mixture of 0-24 parts by weight of black rice flour, 0-0.8 parts by weight of black sesame flour, 5-15 parts by weight of barnyard millet flour, 0-10 parts by weight of roasted amaranth flour, and a buckwheat-like flavor imparting agent contained within the range of 1.25-8.75 parts by weight of roasted brown rice flour and 10-35 parts by weight of red bean flour, mixed with 100 parts by weight of edible flour not derived from buckwheat (excluding roasted brown rice flour and red bean flour).
上述してきたように、本実施形態に係るそば様香味付与剤によれば、焙焼玄米粉と小豆粉との重量割合を１：４～１：８とした混合粉よりなり、ソバに由来しない100重量部の食用粉（ただし、焙焼玄米粉及び小豆粉を除く。）に対し焙焼玄米粉が1.25～8.75重量部、かつ、小豆粉が10～35重量部となる範囲内で前記混合粉を添加することで同混合粉が添加された食用粉で調製される練り食品にそば様の香味を付与するためのそば様香味付与剤としたため、ソバに由来しない食用粉に加水し混練して練り食品を製造するに際し、食用粉に混合して用いることで、同混合粉により調製される練り食品にそば様の香味を付与することのできるそば様香味付与剤を提供することができる。 As described above, the buckwheat-like flavor imparting agent according to this embodiment is made of a mixed flour of roasted brown rice flour and azuki bean flour in a weight ratio of 1:4 to 1:8, and the mixed flour is added within a range of 1.25 to 8.75 parts by weight of roasted brown rice flour and 10 to 35 parts by weight of azuki bean flour to 100 parts by weight of edible flour not derived from buckwheat (excluding roasted brown rice flour and azuki bean flour), thereby providing a buckwheat-like flavor imparting agent for imparting a buckwheat-like flavor to a paste food prepared from the edible flour to which the mixed flour has been added. Therefore, when water is added to edible flour not derived from buckwheat and kneaded to produce a paste food, a buckwheat-like flavor imparting agent can be provided that can impart a buckwheat-like flavor to a paste food prepared from the mixed flour by mixing the mixed flour with the edible flour.
最後に、上述した各実施の形態の説明は本発明の一例であり、本発明は上述の実施の形態に限定されることはない。このため、上述した各実施の形態以外であっても、本発明に係る技術的思想を逸脱しない範囲であれば、設計等に応じて種々の変更が可能であることは勿論である。 Finally, the above-mentioned explanations of each embodiment are merely examples of the present invention, and the present invention is not limited to the above-mentioned embodiments. Therefore, even if the embodiment is different from the above-mentioned embodiments, various modifications can be made depending on the design, etc., as long as they do not deviate from the technical concept of the present invention.
Claims (6)
0～0.8重量部の黒ごま粉と、
0～10重量部の焙焼アマランサス粉と、
5～15重量部のヒエ粉と、
焙焼玄米粉が1.25～8.75重量部、かつ、小豆粉が10～35重量部となる範囲内で含まれる請求項１に記載のそば様香味付与剤と、
をソバに由来しない100重量部の食用粉（ただし、焙焼玄米粉及び小豆粉を除く。）に対し混合してなるそば様練り食品原料粉。 0 to 24 parts by weight of black rice flour;
0 to 0.8 parts by weight of black sesame powder;
0 to 10 parts by weight of roasted amaranth flour;
5 to 15 parts by weight of barnyard millet powder,
The buckwheat-like flavor imparting agent according to claim 1, containing roasted brown rice flour in the range of 1.25 to 8.75 parts by weight and red bean flour in the range of 10 to 35 parts by weight;
A buckwheat-like paste food raw material flour obtained by mixing the above with 100 parts by weight of edible flour not derived from buckwheat (excluding roasted brown rice flour and red bean flour).
黒米粉の添加量を8～24重量部とし、
黒ごま粉の添加量を0.4～0.8重量部としたことを特徴とする請求項３に記載のそば様練り食品原料粉。 The edible flour is composed of more than 80% by weight of wheat flour and less than 20% by weight of barley flour,
The amount of black rice flour added is 8 to 24 parts by weight.
4. The buckwheat-like paste food raw material flour according to claim 3, characterized in that the amount of black sesame powder added is 0.4 to 0.8 parts by weight.
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| JP2003159017A (en) | 2001-09-14 | 2003-06-03 | Best Amenity Kk | Food material or food and method for producing the same |
| JP2006087316A (en) | 2004-09-21 | 2006-04-06 | Nippon Seibaku Kk | Noodle and method for producing the same |
| JP2009065932A (en) | 2007-09-14 | 2009-04-02 | Kinrei:Kk | Method for producing cereal noodles |
| JP2011092153A (en) | 2009-11-02 | 2011-05-12 | Hakubaku:Kk | Method for manufacturing cereal noodle which is excellent in taste and palate feeling and cereal noodle using cereal alcohol |
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| JP2003159017A (en) | 2001-09-14 | 2003-06-03 | Best Amenity Kk | Food material or food and method for producing the same |
| JP2006087316A (en) | 2004-09-21 | 2006-04-06 | Nippon Seibaku Kk | Noodle and method for producing the same |
| JP2009065932A (en) | 2007-09-14 | 2009-04-02 | Kinrei:Kk | Method for producing cereal noodles |
| JP2011092153A (en) | 2009-11-02 | 2011-05-12 | Hakubaku:Kk | Method for manufacturing cereal noodle which is excellent in taste and palate feeling and cereal noodle using cereal alcohol |
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