JPH0425783B2 - - Google Patents
Info
- Publication number
- JPH0425783B2 JPH0425783B2 JP60096734A JP9673485A JPH0425783B2 JP H0425783 B2 JPH0425783 B2 JP H0425783B2 JP 60096734 A JP60096734 A JP 60096734A JP 9673485 A JP9673485 A JP 9673485A JP H0425783 B2 JPH0425783 B2 JP H0425783B2
- Authority
- JP
- Japan
- Prior art keywords
- buckwheat
- seeds
- buckwheat flour
- flour
- superheated steam
- 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 - Lifetime
Links
- 241000219051 Fagopyrum Species 0.000 claims description 36
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims description 36
- 235000013312 flour Nutrition 0.000 claims description 18
- 238000010438 heat treatment Methods 0.000 claims description 9
- 238000007796 conventional method Methods 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 238000003801 milling Methods 0.000 claims 1
- 238000000034 method Methods 0.000 description 7
- 235000012149 noodles Nutrition 0.000 description 6
- 241000894006 Bacteria Species 0.000 description 5
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 4
- 235000019698 starch Nutrition 0.000 description 4
- 239000008107 starch Substances 0.000 description 4
- 244000052616 bacterial pathogen Species 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 230000001580 bacterial effect Effects 0.000 description 2
- 238000004925 denaturation Methods 0.000 description 2
- 230000036425 denaturation Effects 0.000 description 2
- 239000010903 husk Substances 0.000 description 2
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000010298 pulverizing process Methods 0.000 description 2
- 238000009423 ventilation Methods 0.000 description 2
- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 description 1
- 102100022624 Glucoamylase Human genes 0.000 description 1
- 238000005273 aeration Methods 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000003495 polar organic solvent Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Landscapes
- Cereal-Derived Products (AREA)
Description
＜産業上の利用分野＞
本発明は雑菌の少ないそば粉の製造法に関する
ものである。
＜従来の技術＞
そば麺やそばがき等に加工されるそば粉は、そ
ば種子（外皮を付けた玄そば）あるいはそば種子
から外皮（そば殻）を除去してそば種実（抜きそ
ば実）とし、これを粉砕することによつて得られ
るものである。
そば粉の主たる用途であればそば麺は、食され
る直前に熱処理されるので、含有する微生物につ
いてはほとんど無視されていたが、最近、生麺で
流通する割合が増大するにつれ、そば粉中の雑菌
が品質、特に日持ちに悪影響を及ぼし、また食品
衛生上も好ましくないと考えられるようになつて
きており、これにしたがい雑菌の少ないそば粉の
需要が増大しつつある。
雑菌そば粉の製造法としては、わずかに特開昭
57−163454号にその例を見ることができるが、こ
の方法は極性有機溶媒の水溶液による処理、ソル
ビツト溶液処理、低温乾燥処理と３段の処理を要
し、工業的には必ずしも満足できる方法とは言い
難い。
＜発明が解決しようとする問題点＞
またそば粉を加熱殺菌することも考えられる
が、加熱によるそば粉中のでん粉や蛋白の変性を
惹起し、２次加工性や呈味性に新たな問題を生じ
させるおそれがある。
本発明者等は、そば粉中の雑菌はそば種子やそ
ば種実に由来するが、その雑菌は全て種子や種実
の表面に付着しているのであつて、胚乳部は汚染
されていないことに着目し、研究を重ねたとこ
ろ、そば種子あるいはそば種実を100℃以上の過
熱水蒸気で短時間加熱することにより、でん粉等
の変性がほとんどなく、しかも雑菌の少ないそば
粉が得られるという知見を得て本発明を完成し
た。
＜問題点を解決するための手段＞
以下、本発明を具体的に説明する。
そば種子をそのままあるいは常法により外皮
（そば殻）を除去したそば種実を、100℃以上の過
熱水蒸気で短時間加熱する。
この加熱は表面部のみを加熱し、胚乳中のでん
粉や蛋白を変化させないことが重要であり、その
条件としては100℃以上で280℃以下、好ましくは
150℃〜250℃であり、加熱時間は20秒以下、好ま
しくは10秒以下である。また圧力は常圧、加圧い
ずれでもよいが、若干の加圧をした方が殺菌効果
が大きく好ましい。
加熱の方法は種子等が蒸気に万遍なく加熱され
る方法であれば特に限定はなく、例えば落下式、
気流式、流動式、撹拌式、通気バンド式等、公知
の気固接触装置を用いることができる。
粉砕は通常行なわれている方法と全く変わると
ころがないが、できるだけ２次汚染の防止に注意
することが好ましく、特に特開昭57−147446号記
載の如きサニタリー粉砕機は有効である。
こうして得られたそば粉は雑菌が非常に少ない
そば粉であり、特に生麺用そば粉として有利に使
用することができる。
以下に実施例を示す。
実施例 １
通常の方法で異物を選別除去した精選そば種実
を流動式気固接触装置を用いて0.5Kg／cm2Ｇ、180
℃の過熱水蒸気により３秒間種実を加熱した後、
通風冷却し、これを粉砕してそば粉を得た。
一方対照１として過熱水蒸気での加熱処理する
ことなくそば種実をそのまま粉砕してそば粉を製
造した。また対照２として、対照１のそば粉を気
流式加熱装置を用い１Kg／cm2Ｇ、140℃の過熱水
蒸気で５秒間加熱処理して雑菌そば粉を得た。
これらの製品そば粉の分析結果を第１表に示
す。
<Industrial Application Field> The present invention relates to a method for producing buckwheat flour with few germs. <Conventional technology> Buckwheat flour that is processed into buckwheat noodles, buckwheat noodles, etc. is made by removing the outer skin (buckwheat husk) from buckwheat seeds (brown buckwheat noodles with outer skin) or buckwheat seeds (extracted buckwheat seeds). It is obtained by crushing this. Since buckwheat noodles are heat-treated just before being eaten, the microorganisms they contain have been largely ignored, but recently, as the proportion of raw noodles distributed has increased, Bacteria in buckwheat flour have a negative impact on quality, especially shelf life, and are also considered to be undesirable from a food hygiene perspective, and as a result, demand for buckwheat flour with fewer germs is increasing. The manufacturing method for bacterial buckwheat flour is slightly
An example of this can be seen in No. 57-163454, but this method requires three steps: treatment with an aqueous solution of a polar organic solvent, treatment with a sorbitate solution, and low-temperature drying treatment, and is not necessarily an industrially satisfactory method. It's hard to say. <Problems to be solved by the invention> It is also possible to heat and sterilize buckwheat flour, but heating causes denaturation of the starch and proteins in buckwheat flour, leading to new problems in secondary processability and taste. There is a risk of causing The present inventors focused on the fact that the bacteria in buckwheat flour originates from buckwheat seeds and seeds, but all of the bacteria are attached to the surface of the seeds and seeds, and the endosperm is not contaminated. After repeated research, we discovered that by heating buckwheat seeds or nuts for a short period of time with superheated steam at over 100°C, we can obtain buckwheat flour with almost no denaturation of starch, etc., and with fewer germs. The invention has been completed. <Means for Solving the Problems> The present invention will be specifically described below. Buckwheat seeds, either as they are or with the outer skin (buckwheat husk) removed using a conventional method, are heated for a short period of time in superheated steam at 100°C or higher. It is important that this heating only heats the surface and does not change the starch or protein in the endosperm.The conditions for this are 100℃ or higher and 280℃ or lower, preferably
The temperature is 150°C to 250°C, and the heating time is 20 seconds or less, preferably 10 seconds or less. Further, the pressure may be either normal pressure or increased pressure, but slightly increased pressure is preferable because it has a greater sterilizing effect. The heating method is not particularly limited as long as the seeds, etc. are evenly heated by steam; for example, a dropping method,
Known gas-solid contact devices such as a gas flow type, a fluid type, a stirring type, and an aeration band type can be used. The pulverization process is no different from the conventional method, but it is preferable to take precautions to prevent secondary contamination as much as possible, and a sanitary pulverizer such as that described in JP-A-57-147446 is particularly effective. The buckwheat flour thus obtained has very few bacteria and can be particularly advantageously used as buckwheat flour for raw noodles. Examples are shown below. Example 1 Selected buckwheat seeds from which foreign substances were removed by a conventional method were processed to 0.5 kg/cm 2 G, 180 using a fluidized gas-solid contact device.
After heating the seeds for 3 seconds with superheated steam at ℃,
The mixture was cooled through ventilation and ground to obtain buckwheat flour. On the other hand, as a control 1, buckwheat flour was produced by pulverizing buckwheat seeds as they were without heat treatment with superheated steam. As Control 2, the buckwheat flour of Control 1 was heat-treated with superheated steam at 1 kg/cm 2 G and 140° C. for 5 seconds using an airflow heating device to obtain bacterial buckwheat flour. Table 1 shows the analysis results of these buckwheat products.
【表】
＊ α化度測定方法：グルコアミラー
ゼによる方法
(澱粉工誌 13(
3)691966)
＊＊ (調整試料の水溶性窒素／調整試
料の全窒素)×100
実施例 ２
実施例１と同様にして精選したそば種実を常圧
の過熱水蒸気で落下式気固接触装置（特開昭58−
234618）を用いて1.5秒間加熱処理した後通風冷
却し、通常の方法で粉砕し製品そば粉を得た。得
られたそば粉の水分は12.4％、α化度は5.0であ
り、また一般生菌数は5.0×10ケ／ｇであつた。[Table] *Method for measuring degree of gelatinization: Method using glucoamylase
(Starch Engineering Journal 13(
3)691966)
** (Water-soluble nitrogen in adjusted sample/total nitrogen in adjusted sample) x 100
Example 2 Buckwheat seeds carefully selected in the same manner as in Example 1 were heated with superheated steam at normal pressure using a falling gas-solid contacting device (Japanese Patent Application Laid-open No. 1983-
234618) for 1.5 seconds, cooled with ventilation, and ground in a conventional manner to obtain product buckwheat flour. The moisture content of the obtained buckwheat flour was 12.4%, the degree of gelatinization was 5.0, and the number of viable bacteria was 5.0 x 10 cells/g.
Claims (1)
熱水蒸気で20秒以下の短時間加熱したのち、常法
により製粉することを特徴とするそば粉の製造
法。1. A method for producing buckwheat flour, which comprises heating buckwheat seeds or buckwheat seeds with superheated steam at 100 to 280°C for a short time of 20 seconds or less, and then milling them using a conventional method.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60096734A JPS61257146A (en) | 1985-05-09 | 1985-05-09 | Production of buckwheat flour |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60096734A JPS61257146A (en) | 1985-05-09 | 1985-05-09 | Production of buckwheat flour |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS61257146A JPS61257146A (en) | 1986-11-14 |
| JPH0425783B2 true JPH0425783B2 (en) | 1992-05-01 |
Family
ID=14172940
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60096734A Granted JPS61257146A (en) | 1985-05-09 | 1985-05-09 | Production of buckwheat flour |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS61257146A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101395158B1 (en) * | 2013-09-10 | 2014-05-15 | 김종석 | Manufacturing method and apparatus for cooling water and drinking water for ships used seawater |
| KR101443798B1 (en) * | 2013-09-10 | 2014-09-26 | 주식회사 청우 | Manufacturing Method and Apparatus for Dissolved Oxygen Water used Seawater |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3585761B2 (en) | 1999-02-02 | 2004-11-04 | 独立行政法人食品総合研究所 | Sprouted brown rice with excellent safety and cookability, and its production method |
| JP2019135985A (en) * | 2018-02-13 | 2019-08-22 | 有限会社蕎麦仙人 | Method for producing long life raw buckwheat noodles |
-
1985
- 1985-05-09 JP JP60096734A patent/JPS61257146A/en active Granted
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101395158B1 (en) * | 2013-09-10 | 2014-05-15 | 김종석 | Manufacturing method and apparatus for cooling water and drinking water for ships used seawater |
| KR101443798B1 (en) * | 2013-09-10 | 2014-09-26 | 주식회사 청우 | Manufacturing Method and Apparatus for Dissolved Oxygen Water used Seawater |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS61257146A (en) | 1986-11-14 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| LAPS | Cancellation because of no payment of annual fees |