JPS5817576B2 - Flavor-correcting sterilized buckwheat flour - Google Patents
Flavor-correcting sterilized buckwheat flourInfo
- Publication number
- JPS5817576B2 JPS5817576B2 JP56049841A JP4984181A JPS5817576B2 JP S5817576 B2 JPS5817576 B2 JP S5817576B2 JP 56049841 A JP56049841 A JP 56049841A JP 4984181 A JP4984181 A JP 4984181A JP S5817576 B2 JPS5817576 B2 JP S5817576B2
- Authority
- JP
- Japan
- Prior art keywords
- seeds
- buckwheat flour
- buckwheat
- flavor
- correcting
- 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.)
- Expired
Links
Landscapes
- Cereal-Derived Products (AREA)
- Noodles (AREA)
Description
【発明の詳細な説明】
そばの種子は世界の至る所で取れるものであるが、麺と
して大量に消費されるのは日本に限られており、しかも
わが国では昔より嗜好的食物として庶民に広く好んで食
されてきている。[Detailed Description of the Invention] Although buckwheat seeds can be obtained all over the world, it is only in Japan that they are consumed in large quantities as noodles, and in Japan, they have been widely used as a recreational food by the common people. It has become a favorite food.
しかし、現在のそば粉には、食味として好まれない天然
含有成分である苦味質や原料種子に付着してくる微生物
が可成り多く含まれている。However, current buckwheat flour contains a considerable amount of bitterness, which is a naturally occurring component that is undesirable for taste, and microorganisms that adhere to the raw material seeds.
そば粉は如何に白いものといえども微かに緑味をおびた
もので、泥褐色をおびてはならないとされており、そば
種実の内皮（甘皮）も淡い緑色を呈しているものがよい
とされている。Buckwheat flour, no matter how white, should have a slight green tinge and should not turn a muddy brown color, and the inner skin (cuticle) of buckwheat seeds should also be pale green. has been done.
しかるに苦味質の褐変現象により、種実中に含まれる葉
緑素の変質よりも早く褐変反応が促進され、そば種実並
びにそば粉の色調は泥褐緑色に変質してしまう。However, due to the browning phenomenon of the bitter substances, the browning reaction is accelerated faster than the deterioration of the chlorophyll contained in the seeds, and the color of the buckwheat seeds and buckwheat flour changes to a muddy brown-green color.
この苦味質は、酵素や製品加工時における加熱処理や金
属イオンの存在により、褐変現象を起すばかりでなく、
そば粉の生のま＼においても時間の経過とともに食物成
分の生合成反応により変質し、褐色物質となり、最後に
はメラニン系の頑強な褐色ケ素となる。This bitter quality not only causes browning due to enzymes, heat treatment during product processing, and the presence of metal ions, but also
Even raw buckwheat flour undergoes deterioration over time due to biosynthetic reactions of food components, becoming a brown substance, and finally turning into a melanin-based stubborn brown substance.
１だ、この反応に付随して生ずる二次的香気成分の発生
や微量栄養成分の破壊は、そば粉及び加工品であるそげ
麺の場合、非常な弊害となる。1. The generation of secondary aroma components and the destruction of micronutrient components that accompany this reaction are extremely detrimental to buckwheat flour and processed noodles.
一方、付着微生物は一般生菌数として、そげ種子（外皮
を付けた玄そげ）において１１中１０６、種実（外皮を
取り去った実）にて１グ中１０５、そば粉において１０
４から１０’存在している。On the other hand, the number of attached microorganisms was 106 out of 11 in soge seeds (brown soge with the outer skin attached), 105 out of 1 g in seeds (fruit with the outer skin removed), and 10 in buckwheat flour.
4 to 10' present.
本発明はか＼る問題を解消するためになされたもので、
その目的とする所は、そば種実より褐色苦味成分を除去
し低温加熱の処理を施すことにより、そば粉中の一般生
菌数を極度に低下させるともに苦味質を同時に除去する
ことを可能ならしめ、品質の劣化や褐変現象の生じない
食味のよい安定したそば粉を提供することにある。The present invention was made to solve this problem.
The purpose is to remove the brown bitter components from buckwheat seeds and heat them at low temperatures, thereby making it possible to extremely reduce the number of viable bacteria in buckwheat flour and simultaneously remove the bitter components. To provide stable buckwheat flour with good taste that does not cause quality deterioration or browning phenomenon.
また本発明の目的は、そば種実を極性有機溶媒の水溶液
で処理することにより、色調を顕著に改善することにあ
る。Another object of the present invention is to significantly improve the color tone of buckwheat seeds by treating them with an aqueous solution of a polar organic solvent.
更にまた本発明の目的は、ソルビット溶液で処理するこ
とにより、そばの褐変防止と二次汚染の防止を図ること
にある。A further object of the present invention is to prevent buckwheat from browning and secondary contamination by treating it with a sorbitol solution.
即ち本発明のそば粉は、そば種実を殺菌性極性溶媒の水
溶液にて、例えば１分間から３分間常温下に浸透処理し
、水洗後、ソルビット溶液にて処理し、低温乾燥を施し
たそば種実から製粉加工することにより得られる。That is, the buckwheat flour of the present invention is obtained by permeating buckwheat seeds with an aqueous solution of a bactericidal polar solvent for 1 to 3 minutes at room temperature, washing with water, treating with a sorbitol solution, and drying at a low temperature. It is obtained by milling from.
上記の殺菌性極性溶媒としては水より沸点の低いものが
好ましいが、それには例えばエチルアルコール等のアル
コール類が有利に用いられ、またその使用濃度は２０〜
４０％位が適当である。As the above-mentioned sterilizing polar solvent, one having a boiling point lower than that of water is preferable, and alcohols such as ethyl alcohol are advantageously used, and the concentration used is 20 to 20%.
Approximately 40% is appropriate.
以下に本発明の実施例を示す。Examples of the present invention are shown below.
そげ種子（玄そば実）の外皮を常法に従って剥離した種
実（抜そげ実）を、殺菌性極性有機溶媒、例えばエチル
アルコールの４０％以下の水溶液を満し、超音波を通し
た浴槽内で１分から３分の間浸透処理する。The outer skin of soge seeds (brown buckwheat seeds) has been peeled off according to a conventional method, and the seeds are filled with a 40% or less aqueous solution of a bactericidal polar organic solvent, such as ethyl alcohol, and placed in an ultrasonic bath. Infiltrate for 1 to 3 minutes.
この処理を経た種実を、種実の破損を防ぐように遠心分
離形態の処理方法により浸出母液を取り去ると同時に水
洗を施し、しかる後にソルビット液を噴霧して種実を回
転式容器内にて十分に混合し、種実の外側をソルビット
液にて潤らした後に振動式乾燥工程に導入し、３５℃か
ら４０℃の低温風にて乾燥処理を行い、含水量１３係〜
１４係の種実とする。After this treatment, the seeds are washed with water using a centrifugal separation method to remove the leaching mother liquor to prevent the seeds from being damaged, and then sorbitol is sprayed on the seeds and the seeds are thoroughly mixed in a rotating container. After moistening the outside of the seeds with sorbitol liquid, they are introduced into a vibration drying process, and dried with low-temperature air at a temperature of 35 to 40 degrees Celsius until the moisture content reaches 13%.
Seeds of section 14.
上記のようにして得られた表面をソルビットにて被覆し
だそば種実を常法に従い製粉加工にかけ、そば粉製品を
得る。The surface of the buckwheat seeds obtained as described above is coated with sorbitol, and the buckwheat seeds are milled according to a conventional method to obtain a buckwheat flour product.
従来の抜そげ実ではタンニン含有量０．４％であったも
のが、本発明の抜そげ実ではタンニン含有量０．２優に
低減した。The tannin content of the conventional plucked fruit was 0.4%, but the tannin content of the plucked fruit of the present invention was reduced to well over 0.2%.
まだ本発明のそば粉は生菌数か非常に少く、１ｖ中２０
から１５０で、加熱処理も低温度のため、そば粉の物理
的性質に少しの変化も及ぼさないばかりか、蛋白質やそ
の他の成分の溶出損失がなく、帯褐色性をおびず、品質
の保持状態が非常によく、良質のものが得られた。The buckwheat flour of the present invention still has a very small number of viable bacteria, about 20 per 1v.
Since the heat treatment is carried out at a low temperature, there is no change in the physical properties of the buckwheat flour, there is no loss of protein or other components, there is no browning, and the quality is maintained. The product was very good and of good quality.
全種実を粉砕した全粒粉で、従来の無処理のそば粉と本
発明のそば粉とを比較して食味試験をした結果、本発明
の製品は灰汁（あく）による厭味がなく美味なものであ
った。As a result of a taste test comparing conventional unprocessed buckwheat flour and the buckwheat flour of the present invention using whole grain flour obtained by crushing whole seeds, the product of the present invention was found to be delicious without the unpleasant taste caused by lye (scum). Ta.
尚、上記においては、そば粉は種実の各形成組織毎に含
有成分比率を異にするので全粒粉をもって品質評価並び
に食味の比較検討試験をしだ。In addition, in the above, since buckwheat flour has a different component ratio depending on the forming structure of the seed, whole grain flour was used for quality evaluation and taste comparison test.
Claims (1)
ト溶液による処理及び低温乾燥処理を経たそげ種実の製
粉加工により得られることを特徴とする矯味殺菌そば粉
。1. Flavor-correcting sterilized buckwheat flour obtained by milling buckwheat seeds that have been treated with an aqueous solution of a polar organic solvent, followed by treatment with a sorbitol solution and low-temperature drying.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56049841A JPS5817576B2 (en) | 1981-04-02 | 1981-04-02 | Flavor-correcting sterilized buckwheat flour |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56049841A JPS5817576B2 (en) | 1981-04-02 | 1981-04-02 | Flavor-correcting sterilized buckwheat flour |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS57163454A JPS57163454A (en) | 1982-10-07 |
| JPS5817576B2 true JPS5817576B2 (en) | 1983-04-08 |
Family
ID=12842295
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP56049841A Expired JPS5817576B2 (en) | 1981-04-02 | 1981-04-02 | Flavor-correcting sterilized buckwheat flour |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5817576B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US9712614B2 (en) | 1999-09-21 | 2017-07-18 | Data Scape, Ltd. | Communication system and its method and communication apparatus and its method |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2734991B1 (en) * | 1995-06-09 | 1997-09-05 | Agronomique Inst Nat Rech | IMPROVEMENT IN PROCESSES AND FACILITIES FOR SEPARATING CONSTITUENTS OF FLOURS OF CEREALS OR TUBERS, OR DERIVATIVES |
-
1981
- 1981-04-02 JP JP56049841A patent/JPS5817576B2/en not_active Expired
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US9712614B2 (en) | 1999-09-21 | 2017-07-18 | Data Scape, Ltd. | Communication system and its method and communication apparatus and its method |
| US9736238B2 (en) | 1999-09-21 | 2017-08-15 | Data Scape, Ltd. | Communication system and its method and communication apparatus and its method |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS57163454A (en) | 1982-10-07 |
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