Food quality improver, its manufacturing method, and food using the same

Abstract

To provide a quality improving agent for food and a production method of the same which can suppress a change over time in texture for food such as noodles, and food using the same.SOLUTION: A quality improving agent for food of the present invention comprises a dried ground product of a buckwheat husk and gluten. A mixture of 10 g of the dried ground product and 20 g of distilled water is heated at 90°C for 45 minutes and then ice-cooled with ice water to a gel temperature of 5°C, has a hardness of 3 N to 20 N obtained by a rheometer using a spherical tool with a compression speed of 20 mm / min.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a food quality improver, a method for producing the same, and a food product using the same. [Background technology]

[0002] In recent years, many prepared foods have been displayed and sold in convenience stores, supermarkets, and food sections of department stores, stimulating consumer purchasing desire. It is said that it is difficult to maintain the original texture (hardness) and crispness of prepared noodles, such as udon, soba, and Chinese noodles. Soba noodles, in particular, lose their texture over time immediately after boiling, and technological improvements are being made to prevent or reduce this.

[0003] For example, Patent Document 1 proposes that a glutenin-based fraction fractionated from wheat gluten be added to instant noodles or other noodles to achieve a texture similar to that of fresh noodles. Patent Document 2 proposes adding a dairy protein concentrate, xanthan gum, and a hydrophilic emulsifier to boiled noodles to improve texture, such as hardness, viscoelasticity, chewiness, crispness, and smoothness, when eaten. Patent Document 3 proposes adding one or more of egg white, plasma, and protein materials to wheat flour during the production of wheat flour products such as udon, Chinese noodles, and soba noodles to improve the viscoelasticity, firmness, etc. of the wheat flour products.

[0004] However, the above techniques have not yet succeeded in improving the change in texture of cooked noodles over time, and further technical improvements are desired. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Unexamined Patent Publication No. 6-153832 [Patent Document 2] Japanese Patent Application Publication No. 6-141803 [Patent Document 3] Japanese Patent Application Publication No. 58-134959 Summary of the Invention [Problem to be solved by the invention]

[0006] The present invention addresses the above-mentioned problems, and its object is to provide a food quality improver that can suppress changes in texture over time in foods such as cooked noodles, a method for producing the same, and foods using the same. [Means for solving the problem]

[0007] The present invention is composed of a dry ground material containing buckwheat husks and gluten, A mixture of 10 g of the dried powder and 20 g of distilled water is heated at 90°C for 45 minutes, and then ice-cooled with ice water until the gel temperature reaches 5°C. The resulting gel has a hardness of 3N to 20N as measured by a rheometer, making it a food quality improver.

[0008] In one embodiment, the mass ratio (S / G) of the buckwheat hulls (S) to the gluten (G) in the dried and ground product is 19 / 1 to 1 / 19.

[0009] In one embodiment, the average particle size of the dried and pulverized product is 20 μm to 60 μm.

[0010] In one embodiment, the food quality improver of the present invention is used to improve the quality of noodles.

[0011] The present invention also provides a method for producing the food quality improver, comprising the steps of: The method includes the step of grinding a dry blend of buckwheat hulls and gluten to an average particle size of 20 μm to 60 μm.

[0012] In one embodiment, the grinding step is carried out by a ball mill, a jet mill, a pin mill or a hammer mill.

[0013] The present invention also relates to a food product comprising a food material and the food quality improver.

[0014] In one embodiment, the food material is a noodle material. [Effects of the Invention]

[0015] According to the present invention, deterioration of texture over time can be suppressed. This allows foods to be displayed for a longer period of time, reducing food waste after a certain time has passed since production. Furthermore, longer transportation periods are possible, which is expected to lead to the consolidation of food production bases. The food quality improver of the present invention is also useful in producing foods with appropriate hardness and crispness, such as cooked noodles. DETAILED DESCRIPTION OF THE INVENTION

[0016] (Food quality improver) The food quality improver of the present invention is composed of a dry pulverized material.

[0017] The term "dried pulverized material" as used herein refers to a particle group that is itself dry and has been pulverized to a predetermined size by physical or mechanical means. The dried pulverized material has a moisture content of, for example, at most 15% by mass, preferably at most 8% by mass, based on the total mass.

[0018] Such dry ground material contains buckwheat husks and gluten, and optionally other additives.

[0019] Buckwheat hulls are the part of harvested buckwheat that surrounds the buckwheat kernels. Buckwheat hulls contain, as active ingredients, polyphenols such as rutin and quercetin, and catechin-catechin polymers. In the present invention, the buckwheat hulls may be the residue left after the buckwheat kernels have been removed, or may contain buckwheat kernels (i.e., those at the stage before the buckwheat kernels have been removed), or may be a combination of these. In the food quality improver of the present invention, the buckwheat hulls themselves are preferably contained in a dried state.

[0020] Gluten, also known as gluten, contains glutenin and gliadin produced from the endosperm of grains such as wheat and rye. Glutenin and gliadin can form a mesh when they contain water, and this state is generally called raw gluten.

[0021] Gluten is also known as a by-product of producing wheat starch from wheat flour. For example, wheat starch is suspended in water by adding water to wheat flour and kneading the mixture, followed by washing with water. On the other hand, the solid mass that remains without being suspended in water is raw gluten. Raw gluten can be obtained by separating and recovering it from this suspension.

[0022] In the present invention, gluten includes, for example, frozen fresh gluten or fresh gluten that has been dried and powdered and is distributed as gluten powder.

[0023] Furthermore, the gluten may be what is called modified gluten.

[0024] Modified gluten is processed gluten, preferably in the form of powder or granules, that has been given properties different from those of raw gluten by processing raw gluten. Examples of modified gluten include oil-modified gluten, reduced sugar-modified gluten, and combinations thereof.

[0025] Oil-modified gluten can be obtained by kneading raw gluten with an oil containing, for example, 50% by weight or more of unsaturated fatty acids, followed by drying and pulverization. Oils and fats that can form oil-modified gluten include, but are not limited to, animal oils and fats such as beef tallow, lard, and fish oil; vegetable oils and fats such as coconut oil, palm oil, soybean oil, rapeseed oil, rice bran oil, safflower oil, corn oil, safflower oil, peanut oil, cottonseed oil, and medium-chain triglycerides; and combinations thereof. Oil-modified gluten can be easily produced by those skilled in the art, for example, according to the method described in JP 2008-136481 A.

[0026] Reducing sugar-modified gluten can be obtained by kneading raw gluten with a reducing sugar, drying, and pulverizing the mixture. Reducing sugars that can be used to form reducing sugar-modified gluten include, but are not limited to, fructose, xylose, glucose, maltose, sucrose, lactose, xylooligosaccharides, isomaltulose, lactosucrose, rhamnose, N-acetylglucosamine, L-arabinose, D-ribose, L-fucose, and L-sorbose, as well as combinations thereof. Reducing sugar-modified gluten can be easily produced by those skilled in the art, for example, according to the method described in JP 2012-044985 A.

[0027] Furthermore, in the present invention, gluten may be a mixture of the above-mentioned raw gluten and modified gluten. The mixing ratio of raw gluten to modified gluten is not particularly limited, and an appropriate mixing ratio can be selected by a person skilled in the art.

[0028] The mass ratio (S / G) of buckwheat hulls (S) to gluten (G) in the dried and ground product is not necessarily limited, but is preferably 19 / 1 to 1 / 19, more preferably 7 / 3 to 1 / 9, and even more preferably 7 / 3 to 3 / 7 in an absolutely dry state. When the dried and ground product contains buckwheat hulls and gluten in this mass ratio, the resulting preparation exhibits particularly excellent effects as a food quality improver. For example, by adding the preparation together with noodle-making ingredients, cooked noodles with a moderate firmness and a good bite can be produced.

[0029] Other additives that may be contained in the dried and pulverized product are not necessarily limited, but include, for example, thickening polysaccharides, starch, modified starch, sugars, unmodified proteins, unmodified protein hydrolysates, oils and fats, emulsifiers, sorbitol, water, excipients, and other additives that are acceptable for the production of food additives. The content of other additives that may be contained in the dried and pulverized product is not particularly limited, and an appropriate content can be selected by one skilled in the art.

[0030] In the present invention, the average particle size of the dried pulverized material is preferably adjusted to fall within a predetermined range in order to maintain a substantially constant quality as a food quality improver. The average particle size of the dried pulverized material is preferably 20 μm to 60 μm, more preferably 30 μm to 58 μm. If the average particle size of the dried pulverized material is less than 20 μm, the individual particles may be too small, resulting in little change in the quality of the food obtained by mixing the dried pulverized material with the food ingredients described below, and poor productivity. If the average particle size of the dried pulverized material exceeds 60 μm, the texture of the resulting food may be significantly impaired.

[0031] In the present invention, the dried pulverized material also has a predetermined hardness when gelled. Specifically, a mixture of 10 g of the dried pulverized material and 20 g of distilled water is heated at 90°C for 45 minutes, and then ice-cooled in ice water until the gel temperature reaches 5°C. The resulting gel has a hardness of 3N to 20N, preferably 10N to 15N, as measured by a rheometer. If the hardness of this gel is less than 3N, foods obtained by combining such dried pulverized material with food ingredients may not exhibit a substantial change in texture or may be difficult to chew. If the hardness of this gel is more than 20N, foods obtained by combining such dried pulverized material with food ingredients may have poor texture.

[0032] The food quality improver of the present invention is mixed with food ingredients as described below to produce various foods. The food quality improver of the present invention can be used, for example, to improve the quality of noodles. Noodles obtained using the food quality improver of the present invention have an appropriate hardness and an improved texture, such as improved crispness.

[0033] (Method of manufacturing food quality improver) The food quality improver of the present invention is produced, for example, by grinding a dry blend of buckwheat husks and gluten to a predetermined size.

[0034] The dry blend of buckwheat husks and gluten is obtained, for example, by mixing dried buckwheat husks and gluten, and at this stage, it is preferable that both the buckwheat husks and gluten are unground. The buckwheat husks and gluten may be pre-mixed until they are substantially uniform, or the buckwheat husks and gluten may simply be blended together. Alternatively, this dry blend may be obtained by feeding the buckwheat husks and gluten together (for example, simultaneously) into a grinding device described below.

[0035] The dry blend is pulverized using, for example, a pulverizer. Examples of pulverizers that can be used in the method of the present invention include a ball mill, a jet mill, a pin mill, and a hammer mill. It is preferable to use a ball mill because of its good pulverization efficiency.

[0036] This grinding is carried out until the dry blend (i.e., buckwheat hulls and gluten) becomes a dry ground product with an average particle size of preferably 20 μm to 60 μm, more preferably 30 μm to 58 μm. If the average particle size of the dry ground product obtained by grinding is less than 20 μm, the individual particles will be too small, and the quality of the food obtained by mixing it with the food ingredients described below will not change significantly, resulting in poor productivity. If the average particle size of the dry ground product obtained by grinding exceeds 60 μm, the texture of the resulting food may be significantly impaired. The grinding time is not necessarily limited, as it varies depending on the amount of dry blend to be ground, the presence or absence, type, and amount of other additives, etc., but is preferably 1 hour to 60 hours, more preferably 4 hours to 8 hours. If the grinding time is less than 1 hour, the particle size of the dry ground product obtained by grinding the dry blend will not be uniform and will be composed of ground particles with a relatively wide particle size distribution, which may easily cause inconsistencies in the effect when used as a quality improver. If the grinding time exceeds 60 hours, the particle size of the dried ground product obtained by grinding the dry blend will be uniform and the ground particles will have a relatively narrow particle size distribution, but the long grinding time will reduce production efficiency and the texture (e.g., crispness) of the food obtained by combining it with the food material may be reduced and may exhibit a rubbery texture.

[0037] In the present invention, in order to increase the efficiency of the grinding, the dry blend may be ground after the components are frozen. For example, the buckwheat hulls and / or gluten may be frozen in advance in a refrigerant such as liquid nitrogen, and then the buckwheat hulls and / or gluten may be placed in the grinding device while still frozen and ground.

[0038] In this way, the improved food grade product of the present invention, which is made up of a dry pulverized material, can be obtained.

[0039] (Foods using food quality improvers) The food quality improver of the present invention can be used in combination with any food material that is rich in polysaccharide components such as starch and agar, and / or protein components such as gelatin. The food quality improver of the present invention is particularly useful in that it can effectively improve the quality of noodles.

[0040] Examples of noodles to which the food quality improver of the present invention can be applied include buckwheat noodles (including, for example, 100% buckwheat soba, 28% buckwheat soba, Sarashina soba, Inaka soba, and Yabu soba), udon, hiyamugi (cold noodles), somen (thin noodles), Chinese noodles, Chinese noodles, spaghetti, spaghettini, fedellini, capellini, tagliatelle, bucatini, glass noodles, hiyashi noodles, kudzu noodles, millet noodles, rice vermicelli, pho, rice string noodles, shirataki noodles, low-calorie noodles (konjac noodles), black bean noodles, hiemen (cold noodles), seaweed noodles, gyoza wrappers, shumai wrappers, spring roll wrappers, and wontons. Examples of foods other than noodles to which the food quality improver of the present invention can be applied include hamburger steak, Chinese buns, meatballs, meatballs, sausages, ham, bacon, chicken nuggets, fried chicken, pork cutlet (with pickle liquid), tamagoyaki (rolled omelet), dashi-maki (rolled omelet), atsuyaki (thick omelet), utsuyaki (thin omelet), sear-cured eggs, omelets, scrambled eggs, takoyaki (crab omelet), chawanmushi (savory egg custard), pizza, Chinese buns, manju, dorayaki (Japanese pancakes), bread, sponge cake, pancakes, cookies, muffins, bouche, and choux pastry. Because the food quality improver of the present invention can achieve both good hardness and improved crispness, it is preferably used in the production of buckwheat noodles. Furthermore, the food quality improver of the present invention can be applied not only to noodles eaten immediately after cooking, but also to the production of noodles such as cooked noodles, raw instant noodles (LL noodles), frozen noodles, and instant noodles.

[0041] When the food quality improving agent of the present invention is used, for example, for the production of noodles, a predetermined amount is mixed with noodle-making ingredients (e.g., wheat flour, buckwheat flour, udon flour, or other noodle flour), and noodles are made using a method known to those skilled in the art.

[0042] The food (for example, noodles) obtained in this manner has a suitable hardness without impairing the taste, and can provide the food with a good crispness. [Example]

[0043] The present invention will be described in detail below with reference to examples, although the present invention is not limited to these examples.

[0044] (Example 1: Preparation of dried and pulverized material (E1)) Buckwheat hulls and dried gluten (activated gluten (A-Glu G, manufactured by Glico Nutrition Foods Co., Ltd.)) were mixed at a mass ratio of 1 / 1 and ground in a vibration ball mill (MB-3, manufactured by Chuo Kakoki Co., Ltd.) for 5 hours to obtain a dried ground product (E1). The average particle size of the dried ground product (E1) was measured using a particle size distribution analyzer (SALD-2100, manufactured by Shimadzu Corporation).

[0045] Next, 10 g of this dried pulverized material (E1) was mixed with 20 g of distilled water to prepare a 33 (w / w)% gel, which was then packed into a casing tube. The casing tube was heated in a 90°C water bath for 45 minutes and then cooled to 5°C in ice water. The gel thus treated was removed from the casing tube, and its hardness was measured using a rheometer (Texture Analyzer EZ-SX, manufactured by Shimadzu Corporation) at a compression rate of 20 mm / min using a spherical tool as a compression tool. The results are shown in Table 1.

[0046] (Comparative Example 1: Preparation of Dry Mixture (C1)) Buckwheat hulls and dry gluten (activated gluten (A-Glu G manufactured by Glico Nutrition Foods Co., Ltd.)) were mixed at a mass ratio of 1 / 1 without being pulverized with a vibrating ball to obtain a dry mixture (C1). The average particle size of the dry mixture (C1) was measured in the same manner as in Example 1. The results are shown in Table 1.

[0047] A gel was prepared in the same manner as in Example 1, except that this dry mixture (C1) was used, and the hardness of the gel was measured using the rheometer. The results are shown in Table 1.

[0048] (Comparative Example 2: Preparation of dry ground mixture (C2)) Buckwheat husks were ground for 5 hours in a vibration ball mill (MB-3 manufactured by Chuo Kakoki Co., Ltd.) to obtain ground buckwheat husks. Meanwhile, dried gluten (activated gluten (A-Glu G manufactured by Glico Nutrition Foods Co., Ltd.)) was ground for 5 hours in a vibration ball mill to obtain ground gluten. The ground buckwheat husks and ground gluten were then mixed at a mass ratio of 1 / 1 to obtain a dried ground mixture (C2). The average particle size of the dried ground mixture (C2) was measured in the same manner as in Example 1.

[0049] A gel was prepared in the same manner as in Example 1, except that this dry pulverized mixture (C2) was used, and the hardness of the gel was measured using the rheometer. The results are shown in Table 1.

[0050] [Table 1]

[0051] As shown in Table 1, the dried pulverized material (E1) obtained in Example 1 had a gel hardness measured by a rheometer that was clearly higher than those obtained in Comparative Examples 1 and 2 ((C1) and (C2)).

[0052] (Example 2: Preparation of buckwheat gel (SE1)) Buckwheat gel (SE1) was obtained by mixing 14.7 parts by mass of buckwheat flour, 15 parts by mass of distilled water, and 0.3 parts by mass of the dried and ground product (E1) obtained in Example 1.

[0053] Next, this buckwheat gel (SE1) was packed into a casing tube. This casing tube was heated in a 90°C water bath for 45 minutes and then cooled to 5°C in ice water. The buckwheat gel that had undergone this procedure was removed from the casing tube, and the hardness of the buckwheat gel was measured using a rheometer (Texture Analyzer EZ-SX, manufactured by Shimadzu Corporation) at a compression rate of 20 mm / min using a spherical tool as a compression tool. The results are shown in Table 2.

[0054] (Comparative Example 3: Preparation of buckwheat gel (SC1)) A buckwheat gel (SC1) was obtained in the same manner as in Example 2, except that 0.15 parts by mass of buckwheat hulls and 0.15 parts by mass of dried gluten (activated gluten (A-Glu G manufactured by Glico Nutrition Foods Co., Ltd.)) were used instead of the dried pulverized material (E1) obtained in Example 1.

[0055] Next, the hardness of the buckwheat gel was measured using the rheometer in the same manner as in Example 2, except that this buckwheat gel (SC1) was used instead of the buckwheat gel (SE1) of Example 2. The results are shown in Table 2.

[0056] (Comparative Example 4: Preparation of buckwheat gel (SC2)) A buckwheat gel (SC2) was obtained in the same manner as in Example 2, except that 0.15 parts by mass of buckwheat husk powder and 0.15 parts by mass of gluten powder produced in Comparative Example 2 were used instead of the dried powder (E1) obtained in Example 1.

[0057] Next, the hardness of the buckwheat gel was measured using the rheometer in the same manner as in Example 2, except that this buckwheat gel (SC2) was used instead of the buckwheat gel (SE1) in Example 2. The results are shown in Table 2.

[0058] (Comparative Example 5: Preparation of buckwheat gel (SC3)) A buckwheat gel (SC3) was obtained in the same manner as in Example 2, except that the dried pulverized material (E1) obtained in Example 1 was not added and the amount of buckwheat flour added was changed to 15 parts by mass.

[0059] Next, the hardness of the buckwheat gel was measured using the rheometer in the same manner as in Example 2, except that this buckwheat gel (SC3) was used instead of the buckwheat gel (SE1) in Example 2. The results are shown in Table 2.

[0060] [Table 2]

[0061] As shown in Table 2, the buckwheat gel (SE1) obtained in Example 2 (gel containing the dried pulverized material (E1) of Example 1) had a gel hardness measured by a rheometer that was clearly higher than those obtained in Comparative Examples 3 to 5 ((SC1), (SC2) and (SC3)).

[0062] (Example 3: Preparation of boiled soba noodles (BE1)) As shown in Table 3, 30 parts by mass of buckwheat flour, 50 parts by mass of wheat flour, 15 parts by mass of modified starch, 5 parts by mass of dried gluten (activated gluten (A-Glu G manufactured by Glico Nutrition Foods Co., Ltd.)), and 0.4 parts by mass of the dried pulverized material (E1) obtained in Example 1 were each weighed out and placed in a polyethylene bag for premixing. 33 parts by mass of kneading water was then added while the contents were stirred at low speed using a universal mixer, and mixing was continued for 8 minutes to obtain a dough. The dough was then rolled using a noodle making machine to obtain a noodle sheet with a thickness of approximately 1.5 mm. This noodle sheet was then cut into a noodle width of 1.5 mm to produce soba noodles.

[0063] The soba noodles were then placed in a boiling basket and boiled in hot water for 90 seconds, then removed and immediately cooled in cold water for 30 seconds and in ice water for another 30 seconds, after which the water was thoroughly drained to obtain boiled soba noodles (BE1).

[0064] Ten panelists ate this boiled soba (BE1) on the day of preparation, one day after preparation, and two days after preparation, and evaluated the hardness and crispness of the boiled soba using the following five-point scale based on the hardness and crispness of 80% of the soba immediately after boiling, and calculated the average total evaluation score (decimals are rounded down). The results are shown in Tables 4 and 5.

[0065] (Comparative Example 6: Preparation of boiled soba noodles (BC1)) As shown in Table 3, boiled soba noodles (BC1) were obtained in the same manner as in Example 3, except that the dry gluten content was changed to 8.2 parts by mass and 0.2 parts by mass of buckwheat hulls were used instead of the dried pulverized material (E1) obtained in Example 1. This boiled soba noodles (BC1) was evaluated for hardness and crispness by 10 panelists in the same manner as in Example 3. The results are shown in Tables 4 and 5.

[0066] (Comparative Example 7: Preparation of boiled soba noodles (BC2)) As shown in Table 3, boiled soba noodles (BC2) were obtained in the same manner as in Example 3, except that 0.2 parts by mass of the buckwheat hull powder and 0.2 parts by mass of the gluten powder produced in Comparative Example 2 were used instead of the dried powder (E1) obtained in Example 1. Ten panelists evaluated the hardness and crispness of this boiled soba noodles (BC2) in the same manner as in Example 3. The results are shown in Tables 4 and 5.

[0067] (Comparative Example 8: Preparation of boiled soba noodles (BC3)) As shown in Table 3, boiled soba noodles (BC3) were obtained in the same manner as in Example 3, except that the dried pulverized material (E1) obtained in Example 1 was not added. This boiled soba noodles (BC3) was evaluated for hardness and crispness by 10 panelists in the same manner as in Example 3. The results are shown in Tables 4 and 5.

[0068] [Table 3]

[0069] (Evaluation criteria for hardness of boiled soba noodles) 5 points: Excellent (80% of the hardness is equal to or greater than that of soba noodles immediately after boiling) 4 points: Good (slightly less firm than 80% soba noodles immediately after boiling, but still good) 3 points: Normal (not as hard as 80% of the soba noodles immediately after boiling, but still edible) 2 points: Bad (80% of the firmness of soba noodles immediately after boiling is not there, and the texture is rather bad) 1 point: Extremely poor (80% of the firmness of soba noodles immediately after boiling is gone, and the texture is significantly inferior)

[0070] (Evaluation criteria for crispness of boiled soba noodles) 5 points: Excellent (80% crispness equal to or better than that of soba noodles immediately after boiling) 4 points: Good (slightly less crisp than 80% soba noodles immediately after boiling, but still good) 3 points: Normal (80% of the soba noodles are not crispy right after boiling, but still edible) 2 points: Bad (80% of the soba noodles are not crispy right after boiling, and the texture is rather bad) 1 point: Extremely poor (80% of the soba noodles are not crispy immediately after boiling, and the texture is significantly inferior)

[0071] [Table 4]

[0072] [Table 5]

[0073] As shown in Tables 4 and 5, the boiled soba noodles (BE1) produced in Example 3 (boiled soba noodles containing the dried pulverized material (E1) of Example 1) were clearly improved in both hardness and crispness on the day of production compared to those obtained in Comparative Examples 6 to 8 ((BC1), (BC2), and (BC3)). Furthermore, while the boiled soba noodles of Example 3 and Comparative Examples 6 to 8 all showed a decrease in both hardness and crispness over time after production, the boiled soba noodles (BE1) produced in Example 3 had good hardness and crispness after one and two days compared to those obtained in Comparative Examples 6 to 8 ((BC1), (BC2), and (BC3)), demonstrating a tendency for the good quality of the boiled soba noodles to be maintained for a longer period of time.

[0074] (Example 4: Preparation of dried pulverized material (E4) and boiled soba noodles (BE4) using the same) A dried pulverized material (E4) was obtained in the same manner as in Example 1, except that buckwheat hulls and dried gluten were mixed at a mass ratio of 9 / 1. The average particle size of the dried pulverized material (E4) and the hardness of a gel using the dried pulverized material (E4) were measured in the same manner as in Example 1.

[0075] Next, 30 parts by mass of buckwheat flour, 70 parts by mass of wheat flour, and 2 parts by mass of the dried pulverized material (E4) were weighed and placed in a polyethylene bag for pre-mixing. Then, while stirring the contents at low speed using a universal mixer, 30 parts by mass of kneading water was added, and mixing was continued for 8 minutes to obtain a dough. Next, the dough was rolled using a noodle making machine to obtain a noodle sheet with a thickness of approximately 1.5 mm. This noodle sheet was then cut with a cutting blade to a noodle width of 1.5 mm to produce soba noodles.

[0076] The soba noodles were then placed in a boiling basket and boiled in hot water for 90 seconds, then removed and immediately cooled in cold water for 30 seconds and then in ice water for another 30 seconds, after which the water was thoroughly drained to obtain boiled soba noodles (BE4).

[0077] Ten panelists ate this boiled soba (BE4) on the day it was made and one day after it was made, and determined by discussion the hardness and crispness of the boiled soba according to the following criteria.

[0078] (Evaluation criteria for hardness and crispness of boiled soba noodles) 〇: Improved compared to unground product △: Equivalent to uncrushed product ×: Lower than uncrushed product

[0079] In the above evaluation criteria, "unground product" refers to boiled soba noodles prepared by simply mixing buckwheat husks and gluten in the same mass ratio as the dried and ground product without grinding them to obtain a dry mixture, and then using this mixture instead of the dried and ground product. For example, the unground product of boiled soba noodles prepared using the dried and ground product (E4) refers to boiled soba noodles prepared using an unground (unground) dry mixture containing buckwheat husks and gluten in a mass ratio of 9 / 1. The hardness of the gel prepared using the (unground) dry mixture was also measured in the same manner as in Example 1.

[0080] The results are shown in Table 6.

[0081] (Examples 5 to 8: Preparation of dried pulverized materials (E5) to (E8) and boiled soba noodles (BE5) to (BE8) using them) Dried and pulverized materials (E5) to (E8) were obtained in the same manner as in Example 1, except that buckwheat hulls and dried gluten were mixed in the mass ratios shown in Table 7. The average particle diameters of the dried and pulverized materials (E5) to (E8) and the hardness of gels made using the dried and pulverized materials (E5) to (E8) were measured in the same manner as in Example 1.

[0082] Next, boiled soba noodles (BE5) to (BE8) were obtained in the same manner as in Example 4, except that the dried pulverized material (E5) to (E8) were used instead of the dried pulverized material (E4), and the hardness and crispness of the boiled soba noodles (BE5) to (BE8) were evaluated in the same manner as in Example 4. The results are shown in Table 6.

[0083] (Comparative Examples 9 and 10: Preparation of dried products (C9) to (C10) and boiled soba noodles (BC9) to (BC10) using them) Dried materials (C9) and (C10) were obtained in the same manner as in Example 1, except that buckwheat hulls and dried gluten were added in the mass ratio shown in Table 7 (i.e., either buckwheat hulls or gluten was added). The average particle diameters of the dried materials (C9) and (C10) and the hardness of gels using the dried materials (C9) and (C10) were measured in the same manner as in Example 1.

[0084] Next, boiled soba noodles (BC9) to (BC10) were obtained in the same manner as in Example 4, except that either the dried product (C9) or (C10) was used instead of the dried pulverized product (E4). The hardness and crispness of the boiled soba noodles (BC9) to (BC10) were evaluated in the same manner as in Example 4. The results are shown in Table 6.

[0085] [Table 6]

[0086] As shown in Table 6, the dried and ground products (E4) to (E8) that used a combination of buckwheat hulls and gluten had improved gel hardness compared to the dry mixture used for the unground product. Furthermore, compared to the dried products (C9) and (C10) that did not contain either buckwheat hulls or gluten, the dried and ground products (E4) to (E8) had both the same or better hardness and crispness of the boiled soba noodles than the unground products. It was also found that the hardness and crispness of the boiled soba noodles were effectively maintained even one day after preparation.

[0087] (Example 9: Preparation of boiled soba noodles (BE9)) 30 parts by mass of buckwheat flour, 70 parts by mass of wheat flour, and 2 parts by mass of the dried pulverized material (E1) obtained in Example 1 were each weighed and placed in a polyethylene bag and premixed. Then, while stirring the contents at low speed using a universal mixer, 30 parts by mass of kneading water was added, and mixing was continued for 8 minutes to obtain a dough. Next, the dough was rolled using a noodle making machine to obtain a noodle sheet with a thickness of approximately 1.5 mm. This noodle sheet was then cut with a cutting blade to a noodle width of 1.5 mm to produce soba noodles.

[0088] Thereafter, the soba noodles were placed in a boiling basket and boiled in hot water for 2 minutes, and then removed to obtain boiled soba noodles (BE9).

[0089] The hardness of this boiled soba (BE9) was measured using a rheometer (Texture Analyzer EZ-SX manufactured by Shimadzu Corporation) at a compression rate of 10 mm / min using a piano wire as a compression tool. The results are shown in Table 7.

[0090] (Comparative Example 11: Preparation of boiled soba noodles (BC11)) Boiled soba noodles (BC11) were obtained in the same manner as in Example 9, except that 1 part by mass of buckwheat hulls and 1 part by mass of dried gluten (active gluten (A-Glu G manufactured by Glico Nutrition Foods Co., Ltd.)) were used instead of the dried ground material (E1) obtained in Example 1.

[0091] Next, the hardness of the boiled soba noodles was measured using the rheometer in the same manner as in Example 9, except that this boiled soba noodles (BC11) was used instead of the boiled soba noodles (BE9) of Example 9. The results are shown in Table 7.

[0092] (Comparative Example 12: Preparation of boiled soba noodles (BC12)) Boiled soba noodles (BC12) were obtained in the same manner as in Example 9, except that 1 part by mass of buckwheat husk powder and 1 part by mass of gluten powder produced in Comparative Example 2 were used instead of the dried powder (E1) obtained in Example 1.

[0093] Next, the hardness of the boiled soba gel was measured using the rheometer in the same manner as in Example 9, except that this boiled soba (BC12) was used instead of the boiled soba (BE9) in Example 9. The results are shown in Table 7.

[0094] (Comparative Example 13: Preparation of boiled soba noodles (BC13)) Boiled soba noodles (BE13) were obtained in the same manner as in Example 9, except that the dried pulverized product (E1) obtained in Example 1 was not added.

[0095] Next, the hardness of the boiled soba noodles was measured using the rheometer in the same manner as in Example 9, except that this boiled soba noodles (BC13) was used instead of the boiled soba noodles (BE9) of Example 9. The results are shown in Table 7.

[0096] [Table 7]

[0097] As shown in Table 7, the boiled soba noodles obtained in Example 9 (BE9) (boiled soba noodles containing the dried pulverized material (E1) of Example 1) had a gel hardness measured by a rheometer that was clearly higher than those obtained in Comparative Examples 11 to 13 ((BC11), (BC12) and (BC13)).

[0098] (Example 10: Preparation of buckwheat flour cookies (CE10)) 150 parts by weight of unsalted butter and 75 parts by weight of sugar were mixed, and then 50 parts by weight of eggs were gradually mixed in. A premix of 2 parts by weight of the dried pulverized material (E1) obtained in Example 1 and 150 parts by weight of buckwheat flour, along with 5 parts by weight of baking powder, was added to the mixture while sifting, and then mixed at low speed for 2 minutes to obtain a dough. This dough was wrapped in plastic wrap and stored at 4°C for 30 minutes. The dough was then rolled to a thickness of 5 mm, cut into 5 cm x 5 cm squares, baked in a preheated oven at 165°C for 25 minutes, and then allowed to cool to room temperature to obtain buckwheat flour cookies (CE10). This buckwheat flour cookie (CE10) was placed in a resealable laminated bag containing silica gel and stored at room temperature.

[0099] The hardness of this buckwheat flour cookie (CE10) was measured using a rheometer (Texture Analyzer EZ-SX manufactured by Shimadzu Corporation) at a compression rate of 20 mm / min using a wedge-shaped tool (2 cm) as a compression tool. The results are shown in Table 8.

[0100] (Comparative Example 14: Preparation of buckwheat flour cookies (CC14)) Buckwheat flour cookies (CC14) were obtained in the same manner as in Example 10, except that 1 part by mass of buckwheat hulls and 1 part by mass of dried gluten (active gluten (A-Glu G manufactured by Glico Nutrition Foods Co., Ltd.)) were used instead of the dried pulverized material (E1) obtained in Example 1.

[0101] Next, the hardness of the buckwheat flour cookies was measured using the rheometer in the same manner as in Example 10, except that this buckwheat flour cookie (CC14) was used instead of the buckwheat flour cookie (CE10) of Example 10. The results are shown in Table 8.

[0102] (Comparative Example 15: Preparation of buckwheat flour cookies (CC15)) Buckwheat flour cookies (CC15) were obtained in the same manner as in Example 9, except that 1 part by mass of buckwheat hull powder and 1 part by mass of gluten powder produced in Comparative Example 2 were used instead of the dried powder (E1) obtained in Example 1.

[0103] Next, the hardness of the buckwheat flour cookies was measured using the rheometer in the same manner as in Example 10, except that this buckwheat flour cookie (CC15) was used instead of the buckwheat flour cookie (CE10) of Example 10. The results are shown in Table 8.

[0104] (Comparative Example 16: Preparation of buckwheat flour cookies (CC16)) Buckwheat flour cookies (CC16) were obtained in the same manner as in Example 10, except that the dried pulverized product (E1) obtained in Example 1 was not added.

[0105] Next, the hardness of the buckwheat flour cookies was measured using the rheometer in the same manner as in Example 10, except that this buckwheat flour cookie (CC16) was used instead of the buckwheat flour cookie (CE10) of Example 10. The results are shown in Table 8.

[0106] [Table 8]

[0107] As shown in Table 8, the buckwheat flour cookies obtained in Example 10 (CE10) (buckwheat flour cookies containing the dried pulverized material (E1) of Example 1) had a gel hardness measured by a rheometer that was clearly higher than those obtained in Comparative Examples 14 to 16 ((CC14), (CC15) and (CC16)). [Industrial Applicability]

[0108] The present invention is useful, for example, in the fields of food production and food additive production.

Claims

1. It is made from dried ground buckwheat husks and a mixture containing gluten. The mass ratio of the buckwheat hulls to the gluten is 7 / 3 to 3 / 7, A preparation for improving the hardness and crispness of noodles or buckwheat flour-containing foods, in which a mixture of 10 g of the dried pulverized material and 20 g of distilled water is heated at 90°C for 45 minutes, and then ice-cooled in ice water until the temperature reaches 5°C, to obtain a gel, which has a hardness of 3N to 20N when measured at 5°C using a rheometer (Texture Analyzer EZ-SX, manufactured by Shimadzu Corporation) at a compression rate of 20 mm / min using a spherical tool as a compression tool.

2. The formulation according to claim 1, wherein the average particle size of the dried and pulverized product is 20 μm to 60 μm.

3. A method for producing the formulation according to claim 1 or 2, comprising the steps of: The method includes the step of milling a dry blend of a mixture containing buckwheat hulls and gluten until the average particle size is between 20 μm and 60 μm.

4. 4. The method of claim 3, wherein the grinding step is carried out by a ball mill, a jet mill, a pin mill, or a hammer mill.

5. A food product comprising a food material and the formulation according to claim 1 or 2.

6. The food product according to claim 5, wherein the food material is a noodle-making material.

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