Buckwheat flour-containing food product, and method for producing a buckwheat flour-containing food product.

Abstract

The present invention provides a buckwheat flour-containing food product in which the flavor of buckwheat is enhanced even with a small amount of buckwheat flour, and the flavor of buckwheat is maintained over time, as well as a method for producing the same. [Solution] A buckwheat flour-containing food product comprising a raw material flour containing buckwheat flour, wherein the buckwheat flour content is 1% by mass or more based on the mass of the raw material flour, and further comprises one or more oils and fats selected from the group consisting of soybean oil, corn oil, perilla oil, olive oil, rice oil, cottonseed oil, safflower oil, walnut oil, sesame oil, and flaxseed oil, wherein the oil and fat content is 0.1 to 10 parts by mass per 100 parts by mass of the raw material flour, and a method for producing a buckwheat flour-containing food product comprising a raw material flour containing buckwheat flour. A method for producing a buckwheat flour-containing food product, comprising the steps of mixing a raw material flour containing buckwheat flour and a material containing oil and fat to prepare a dough, and shaping the dough, wherein the buckwheat flour content is 1% by mass or more based on the mass of the raw material flour, the oil and fat is one or more oils and fats selected from the group consisting of soybean oil, corn oil, perilla oil, olive oil, rice oil, cottonseed oil, safflower oil, walnut oil, sesame oil, and flaxseed oil, and the amount of oil and fat blended is 0.1 to 10 parts by mass per 100 parts by mass of the raw material flour.

Description

Technical Field

[0001] The present invention relates to buckwheat flour-containing foods such as buckwheat noodles, and particularly to a buckwheat flour-containing food in which the buckwheat flavor is enhanced even when the buckwheat flour content is low, and the buckwheat flavor is maintained after aging, and a method for producing the same.

Background Art

[0002] Buckwheat flour-containing foods such as buckwheat noodles (in the present invention, buckwheat noodles refer to the so-called noodle product "buckwheat", including raw buckwheat noodles, dried buckwheat noodles, and cooked buckwheat noodles) and buckwheat cakes are produced using raw material powder containing 5% by mass to 100% by mass of buckwheat flour. Generally, the content of buckwheat flour affects the buckwheat flavor, which is a characteristic of buckwheat flour-containing foods. In recent years, with the price of buckwheat flour soaring, there is a demand for a technology that can bring out a prominent buckwheat flavor even in buckwheat flour-containing foods produced from raw material powder with a low buckwheat flour content. In addition, even for buckwheat flour-containing foods produced from raw materials with a high buckwheat flour content, when stored and distributed under refrigeration and / or freezing conditions, the buckwheat flavor decreases significantly over time, so there is also a demand for a technology capable of maintaining the buckwheat flavor.

[0003] Conventionally, increasing the buckwheat flour content or using stone-ground buckwheat flour has been adopted to enhance the buckwheat flavor, but these methods have problems such as increased cost and reduced texture. In addition, buckwheat hull powder with strong flavor is sometimes added to the raw material powder, but this method has problems such as off-flavor, graininess, and impaired smoothness of the product.

[0004] On the other hand, regarding techniques for maintaining the flavor of noodles (including soba), Patent Document 1 discloses a method for producing preserved fresh soba noodles, which can be stored for a long period of time, even if the fresh soba has a high buckwheat flour content, and which, when cooked afterward, provides people with almost the same "deliciousness" as when it was immediately after production, i.e., the taste, texture, and aroma. The method involves mixing and shaping buckwheat flour, wheat flour, water, and additives for quality improvement to produce fresh soba noodles, and is characterized by mixing or dissolving a fatty acid ester of L-ascorbic acid in the powder containing buckwheat flour and / or in separately added alcohols. Patent Document 2 discloses a noodle dough oil composition and noodle dough oil that can be obtained by a relatively simple method without altering the original flavor of the noodles, and which contains malonyl isoflavone glycosides in an amount of 2 ppm to 750 ppm by weight. [Prior art documents] [Patent Documents]

[0005] [Patent Document 1] Japanese Patent Application Publication No. 02-215360 [Patent Document 2] Japanese Patent Publication No. 2016-28565 [Overview of the Initiative] [Problems that the invention aims to solve]

[0006] However, Patent Document 1 describes a technology to improve the shelf life of fresh soba noodles made with raw flour that has a relatively high buckwheat flour content and a strong buckwheat flavor from the time of manufacture, and does not consider enhancing the buckwheat flavor of raw flour with a low buckwheat flour content. Furthermore, Patent Document 2 states that noodles with a good flavor and rich taste can be obtained in all types of noodles, but does not mention enhancing the buckwheat flavor. In addition, since these technologies use food additives, there is a desire for technologies that do not use food additives.

[0007] Therefore, the object of the present invention is to provide a buckwheat flour-containing food product in which the flavor of buckwheat is enhanced and the flavor of buckwheat is maintained over time, even with a small amount of buckwheat flour, and a method for producing the same. [Means for solving the problem]

[0008] The inventors of this invention have investigated various materials to be included in buckwheat flour-containing foods and have found that the above problem can be solved by including a predetermined amount of a specific type of oil or fat.

[0009] In other words, the objective is to provide a buckwheat flour-containing food product that includes a raw material flour containing buckwheat flour, wherein the buckwheat flour content is 1% by mass or more, based on the mass of the raw material flour. 70% by mass or less It further contains one or more oils and fats selected from the group consisting of soybean oil, corn oil, perilla oil, olive oil, rice oil, cottonseed oil, safflower oil, walnut oil, sesame oil, and flaxseed oil. The aforementioned raw material powder does not contain meal obtained by extracting oil from flaxseeds, and the aforementioned oils and fats do not contain powdered oils and oil-in-water emulsions. The oil content is such that, with respect to 100 parts by mass of the raw material powder, 0.5~2 A buckwheat flour-containing food product characterized by being in parts by mass, and a method for producing a buckwheat flour-containing food product comprising the steps of: mixing the buckwheat flour-containing raw material and a material containing oil and fat to prepare a dough; shaping the dough; The process of heat-treating the molded dough, and The aforementioned A process of heating, followed by refrigeration and / or freezing. It contains, and the buckwheat flour content is 1% by mass or more, based on the mass of the raw material flour. 70% by mass or less The oil is one or more oils selected from the group consisting of soybean oil, corn oil, perilla oil, olive oil, rice oil, cottonseed oil, safflower oil, walnut oil, sesame oil, and linseed oil. The aforementioned raw material powder does not contain meal obtained by extracting oil from flaxseeds, and the aforementioned oils and fats do not contain powdered oils and oil-in-water emulsions. The amount of oil and fat added is, relative to 100 parts by mass of the raw material powder, 0.5~2 This is achieved by a method for producing buckwheat flour-containing food products, characterized by being in parts by mass. [Effects of the Invention]

[0010] The present invention makes it possible to provide a buckwheat flour-containing food product in which the flavor of buckwheat is enhanced and maintained over time, even with a low buckwheat flour content. Furthermore, it is possible to provide a buckwheat flour-containing food product in which the flavor of buckwheat is enhanced and maintained over time, even without using food additives to maintain the flavor of buckwheat. [Modes for carrying out the invention]

[0011] [Foods containing buckwheat flour] The buckwheat flour-containing food of the present invention is a buckwheat flour-containing food comprising a raw material flour containing buckwheat flour, wherein the buckwheat flour content is 1% by mass or more based on the mass of the raw material flour, and further comprises one or more oils and fats selected from the group consisting of soybean oil, corn oil, perilla oil, olive oil, rice oil, cottonseed oil, safflower oil, walnut oil, sesame oil, and flaxseed oil, characterized in that the oil and fat content is 0.1 to 10 parts by mass per 100 parts by mass of the raw material flour. By containing the oils and fats specified above, the buckwheat flour-containing food can be made in which the flavor of buckwheat is enhanced and the flavor of buckwheat is maintained over time, even with a small amount of buckwheat flour. As shown in the examples described later, the above effects cannot be obtained if oils and fats other than those specified above are included. In the present invention, there are no particular restrictions on the buckwheat flour-containing food, and examples include soba noodles, Korean cold noodles, sobagaki (buckwheat porridge), galettes (buckwheat flour crepes), etc. The buckwheat flour-containing food is preferably noodles, and it is desirable that it has a particularly strong buckwheat flavor. Furthermore, the buckwheat flour-containing food of the present invention may be fresh noodles or dried noodles, may be in an unheated state, may be in a heat-treated state for consumption, or may be refrigerated and / or frozen before or after heat treatment.

[0012] In the buckwheat flour-containing food of the present invention, the buckwheat flour content is preferably 3% by mass or more, more preferably 5% by mass or more, more preferably 10% by mass or more, more preferably 15% by mass or more, more preferably 20% by mass or more, even more preferably 30% by mass or more, even more preferably 40% by mass or more, and may be 50% by mass or more, or even 90% by mass or more, based on the mass of the raw flour. The effects of the present invention are exhibited even if the buckwheat flour content is 100% by mass, but in order to enhance the flavor preservation effect after refrigeration, the buckwheat flour content is preferably 90% by mass or less, more preferably 80% by mass or more, and even more preferably 70% by mass or less, based on the mass of the raw flour. In general, when buckwheat flour-containing foods are stored and distributed by refrigeration and / or freezing, the flavor of the buckwheat deteriorates over time, so the buckwheat flour-containing food of the present invention is effective in that it can maintain the flavor of the buckwheat. Therefore, it is preferable that the buckwheat flour-containing food of the present invention is a buckwheat flour-containing food that is stored and distributed by refrigeration and / or freezing.

[0013] In the buckwheat flour-containing food of the present invention, the raw material flour means buckwheat flour, wheat flour, grain flour other than buckwheat flour and wheat flour, starches, powdered gluten, egg white powder, yam powder, and powdered tea. As the wheat flour contained in the raw material flour, for example, strong flour, semi-strong flour, medium flour, weak flour, whole wheat flour, semolina flour, etc. can be used as appropriate. Heat-treated wheat flour obtained by heat-treating these wheat flours can also be used. Examples of grain flours other than buckwheat flour and wheat flour include rice flour, barley flour, soybean flour, mung bean flour, amaranth flour, millet flour, foxtail millet flour, barnyard millet flour, and heat-treated grain flour obtained by heat-treating these grain flours. The starches are not particularly limited and include, for example, tapioca starch, potato starch, wheat starch, corn starch, waxy corn starch, sweet potato starch, sago starch, rice starch, and modified starches obtained by physically or chemically processing these starches individually or in combination. The powdered gluten is not particularly limited; any gluten that has been dried into a powder by spray drying or flash drying of wheat gluten is acceptable. The protein content of the powdered gluten may be, for example, 60% or more by mass, 70% or more by mass, or 80% or more by mass. The egg white powder is not particularly limited; any egg white powder commonly used for food can be used without restriction. Whole egg powder containing egg white powder is also acceptable, but egg white powder itself is preferred.

[0014] In the buckwheat flour-containing food of the present invention, the oil is, as described above, one or more oils selected from the group consisting of soybean oil, corn oil, perilla oil, olive oil, rice oil, cottonseed oil, safflower oil, walnut oil, sesame oil, and linseed oil. Preferably, the oil is one or more selected from the group consisting of soybean oil, corn oil, perilla oil, olive oil, rice oil, cottonseed oil, safflower oil, and walnut oil, and more preferably, one or more selected from the group consisting of soybean oil, corn oil, and perilla oil. The oil may be heat-treated. Heat-treating the oil slightly improves the effect of enhancing and / or maintaining the flavor of buckwheat. Preferably, the heat treatment conditions are 160 to 200°C for 10 to 50 minutes, for example, 180°C for 30 minutes. The oil content is preferably 0.3 to 5 parts by mass, more preferably 0.5 to 3 parts by mass, and even more preferably 0.5 to 2 parts by mass, per 100 parts by mass of the raw material powder.

[0015] In the buckwheat flour-containing food of the present invention, there are no particular restrictions on the raw materials containing buckwheat flour and other materials other than the oils and fats mentioned above, as long as they do not impair the effects of the present invention. Examples include liquid materials such as water; proteins such as egg white, egg yolk, casein, whey, and soy protein; oils and fats other than those specified above; carbohydrates; dietary fiber; pigments; thickeners such as guar gum, locust bean gum, carrageenan, and xanthan gum; amino acids such as alanine, glycine, and lysine; seasonings such as monosodium glutamate and salt; flavorings; lye water; propylene glycol; alcohol; pH adjusters, etc.

[0016] [Method for producing buckwheat flour-containing food products] The present invention relates to a method for producing a buckwheat-containing food product, comprising the steps of: mixing the buckwheat-containing raw material flour and an oil and fat mixture to prepare a dough; and shaping the dough, wherein the buckwheat flour content is 1% by mass or more based on the mass of the raw material flour; the oil and fat is one or more oils and fats selected from the group consisting of soybean oil, corn oil, perilla oil, olive oil, rice oil, cottonseed oil, safflower oil, walnut oil, sesame oil, and linseed oil; and the amount of oil and fat added is 0.1 to 10 parts by mass per 100 parts by mass of the raw material flour. As described above, by incorporating the oil and fat specified above into the dough when producing a buckwheat-containing food product, it is possible to produce a buckwheat-containing food product in which the buckwheat flavor is enhanced and the buckwheat flavor is maintained over time, even with a low buckwheat flour content.

[0017] In the manufacturing method of the present invention, the step of preparing the dough can be carried out according to a conventional method. For example, powder materials such as the above-mentioned raw material flour are put into a mixer, and liquid materials such as oil, water, and propylene glycol are added and mixed. The oil may be added at any point during mixing. That is, it may be added at the start of mixing, or it may be added after being dispersed in water beforehand, or it may be added to the mixer and mixed during or before the end of mixing. In order to mix the oil uniformly, it is preferable to disperse the oil in water beforehand before adding it. Lye, salt, etc. may also be dissolved or dispersed in water beforehand and mixed when water is added. After that, the prepared dough is shaped into a desired shape according to the type of buckwheat flour-containing food product.

[0018] In the production method of the present invention, the step of molding the dough can also be carried out according to a conventional method. For example, in one aspect of the present invention, when the buckwheat flour-containing food is noodles, known noodle-making methods such as a rolling method, an extrusion method, and a twisting and stretching method can be used. In the rolling method, the dough is rolled to prepare a noodle belt of a desired thickness. The rolling is performed by passing the dough through rolling rolls. Next, the noodle belt is cut into noodle strands using a noodle-making machine or the like, and the noodle strands are cut into a desired length, whereby raw noodles can be obtained. In addition, in the extrusion method, the dough is extruded through holes or the like to prepare noodle strands. In the twisting and stretching method, the dough is stretched and twisted to prepare noodle strands. In the present invention, noodles may be produced using a machine, or may be produced by hand stretching or hand beating without using a machine. In particular, for machine-made noodles, the buckwheat flavor tends to dissipate during the noodle production process, so the effect of the present invention is effective. Therefore, in the production method of the present invention, it is preferable that the buckwheat flour-containing food is noodles, and the step of molding the dough, and in the case where the noodles are dried noodles, the drying step is performed by machine-made noodle production.

[0019] In the production method of the present invention, after the step of molding the dough for the buckwheat flour-containing food, a step of heat treatment for eating may be included, and before or after the heat treatment, a step of refrigeration and / or freezing treatment for storage and distribution may be included. Preferred aspects of the production method of the present invention are the same as those for the buckwheat flour-containing food of the present invention.

[0020] As can be understood from the above description of the buckwheat flour-containing food and the method for producing a buckwheat flour-containing food of the present invention, the present invention relates to a method for enhancing and / or maintaining buckwheat flavor of a buckwheat flour-containing food comprising a raw material flour containing buckwheat flour, wherein when producing the buckwheat flour-containing food, a step of mixing the raw material flour containing buckwheat flour and a material containing fats and oils to prepare a dough is performed, the content of the buckwheat flour is 1% by mass or more based on the mass of the raw material flour, the fats and oils are one or more selected from the group consisting of soybean oil, corn oil, perilla oil, olive oil, rice bran oil, cottonseed oil, safflower oil, walnut oil, sesame oil, and linseed oil, and the blending amount of the fats and oils is 0.1 to 10 parts by mass relative to 100 parts by mass of the raw material flour. Preferred embodiments of the method of the present invention are the same as those of the buckwheat flour-containing food and the production method of the present invention. [Examples]

[0021] Hereinafter, the present invention will be described in detail by way of examples. 1. Confirmation of the buckwheat flavor enhancing and / or maintaining effect by fats and oils Buckwheat was selected as the buckwheat flour-containing food, and the effect of enhancing and / or maintaining buckwheat flavor by blending fats and oils (soybean oil) was investigated. As comparative examples, the effect of enhancing and / or maintaining wheat flavor in noodles not containing buckwheat flour (udon, spaghetti) was investigated. The material formulation is as shown in Table 1. (1) Production and evaluation of buckwheat Using a horizontal pin mixer, 100 parts by mass of raw materials including wheat flour (strong flour (Kingstar (Showa Sangyo))) and buckwheat flour were mixed with 31 parts by mass of water (if oil or fat is included, it was added to the water and stirred to ensure uniform dispersion), and then mixed for 15 minutes to prepare the dough. The resulting dough was rolled out using a roller noodle-making machine and then cut (cutting blade: square No. 18) to produce fresh noodles (buckwheat) with a noodle thickness of 1.5 mm. The produced fresh noodles were boiled... The freshly boiled soba noodles were boiled in water for 3 minutes, cooled in cold water, drained, and then consumed (1-5 minutes after boiling) for sensory evaluation A. In addition, the prepared raw noodles were boiled in boiling water until the weight increase was 160%, cooled in cold water, and drained to obtain cooked soba noodles. The cooked soba noodles were placed on a gelatin-solidified soup, stored in the refrigerator (10°C) for 24 hours, and then heated in a microwave oven at 500W for 5 minutes before consumption for sensory evaluation B. (2) Production and evaluation of udon noodles Using a horizontal pin mixer, 100 parts by mass of wheat flour (medium flour (Hokkaido (Showa Sangyo))) and 34 parts by mass of water in which 4 parts by mass of salt were dissolved (if oil or fat is added, it should be added to the water and stirred to ensure uniform dispersion) were mixed for 15 minutes to prepare the dough. The resulting dough was rolled out using a roller noodle-making machine and then cut (cutting blade: square No. 10) to produce fresh noodles (udon) with a noodle thickness of 3.0 mm. The produced fresh noodles were boiled in boiling water for 15 minutes. The udon noodles were then cooled in cold water, drained, and the freshly boiled noodles were consumed (1-5 minutes after boiling) for sensory evaluation A. In addition, the prepared raw noodles were boiled in boiling water until the weight increase was 160%, then cooled in cold water and drained to obtain cooked udon noodles. The cooked udon noodles were placed on a soup solidified with gelatin, stored in the refrigerator (10°C) for 24 hours, and then heated in a microwave oven at 500W for 5 minutes before being consumed for sensory evaluation B. (3) Production and evaluation of spaghetti Using a horizontal pin mixer, 100 parts by mass of durum wheat flour (Falte (manufactured by Showa Sangyo)) and 29 parts by mass of water in which 1 part by mass of salt was dissolved (if oil or fat is included, it should be added to the water and stirred to ensure uniform dispersion) were mixed for 15 minutes to prepare the dough. The resulting dough was extruded under vacuum conditions using an extruder to produce fresh noodles (spaghetti). The extruder die used had a thickness of 1.7 mm and a width of 3.5 mm. The produced fresh noodles were boiled in boiling water for 3 minutes, and the freshly boiled spaghetti was tasted (1-5 minutes after boiling) and subjected to sensory evaluation A. In addition, the produced fresh noodles were boiled in boiling water until the weight increase ratio reached 160%, cooled in cold water, and drained to obtain cooked spaghetti. Cooked spaghetti was placed in a container, stored in the refrigerator (10°C) for 24 hours, then heated in a microwave at 500W for 3 minutes before consumption, and sensory evaluation B was performed. The sensory evaluation was conducted by a panel of 10 trained experts, using a 5-point scale based on the following evaluation criteria. The average score was calculated from the evaluation results. The results are shown in Table 1. (Evaluation Criteria) The flavor of buckwheat noodles (or wheat noodles in the case of noodles that do not contain buckwheat flour, such as udon and spaghetti) was evaluated by comparing them with reference examples of each type of noodle. The buckwheat flavor is much stronger than in a 5:3 ratio. The buckwheat flavor is more pronounced than in a 4:3 ratio. 3: The flavor is equivalent to sensory evaluation A in the reference example. The buckwheat flavor is more pronounced than in a 2:1 ratio. 1: The flavor is comparable to sensory evaluation B in the reference example. In sensory evaluation A, it was determined that the effects of the present invention were demonstrated when the score exceeded 3 points. In sensory evaluation B, it was determined that the effects of the present invention were demonstrated when the score exceeded 1 point.

[0022] [Table 1]

[0023] As shown in Table 1, soba noodles containing 1.5 parts by mass of soybean oil per 100 parts by mass of raw flour containing 30% by mass of buckwheat flour had an enhanced soba flavor when eaten immediately after boiling (sensory evaluation A) and maintained their soba flavor when reheated in a microwave after refrigeration (sensory evaluation B) compared with Reference Example 1 soba noodles that did not contain soybean oil. On the other hand, in the case of udon and spaghetti that did not contain buckwheat flour, the wheat flavor was neither enhanced nor maintained even when soybean oil was included. Therefore, it was suggested that the inclusion of soybean oil in buckwheat flour-containing foods can enhance and / or maintain the soba flavor.

[0024] 2. Influence of the type of oil or fat To investigate whether oils other than soybean oil can enhance and / or maintain the flavor of buckwheat flour-containing foods, buckwheat was produced and evaluated using the various oils shown in Table 2, in the same manner as described in 1.(1) above. Note that heat-treated soybean oil and heat-treated corn oil were prepared by heat-treating each oil at 180°C for 30 minutes. The results are shown in Table 2.

[0025] [Table 2]

[0026] As shown in Table 2, similar to soybean oil, buckwheat containing corn oil, perilla oil, olive oil, rice oil, cottonseed oil, safflower oil, walnut oil, sesame oil, flaxseed oil, extra virgin olive oil, heat-treated soybean oil, and heat-treated corn oil showed an enhancement and / or preservation effect on the flavor of buckwheat. On the other hand, palm olein oil, high-oleic sunflower oil, high-linoleic sunflower oil, and rapeseed oil (canola oil) did not show the above effect. Therefore, it was shown that the enhancement and / or preservation effect of buckwheat flavor can only be obtained when specific oils are included in buckwheat flour-containing foods. The above effect was highest with soybean oil, corn oil, and perilla oil, and the above effect was improved by heat treatment.

[0027] 3. Effect of buckwheat flour content In the buckwheat flour-containing food of the present invention, in order to investigate the effect of buckwheat flour content on enhancing and / or maintaining the flavor of buckwheat, buckwheat was produced and evaluated in the same manner as in 1.(1) above, using the material formulations shown in Table 3. The results are shown in Table 3.

[0028] [Table 3]

[0029] As shown in Table 3, the soba in the examples where the buckwheat flour content in the raw buckwheat flour ranged from 3% to 90% by mass was found to enhance and / or maintain the flavor of the soba. Therefore, it was shown that the above effect can be observed if the buckwheat flour content of the buckwheat flour-containing food of the present invention is 3% by mass or more based on the raw buckwheat flour.

[0030] 4. Effect of fat and oil content In the buckwheat flour-containing food of the present invention, in order to investigate the effect of oil content on enhancing and / or maintaining the flavor of buckwheat, and on noodle-making properties, buckwheat was manufactured and evaluated in the same manner as in 1.(1) above, using the material formulations shown in Table 4. The evaluation of noodle-making properties was conducted by a panel of 10 trained experts who observed the buckwheat manufacturing process and made a consensus decision based on the following evaluation criteria. (Evaluation Criteria) 3: Good noodle making properties 2: Noodle-making properties are moderately good. 1: Poor noodle-making properties If the score was 2 points or higher, it was determined that there were no problems with noodle production. The results are shown in Table 4.

[0031] [Table 4]

[0032] As shown in Table 4, the oil and fat content is as follows per 100 parts by mass of buckwheat flour: 0.5In the example where the oil content was ~10 parts by mass, an effect of enhancing and / or maintaining the flavor of buckwheat was observed. In Comparative Example 7, where the oil content was 12 parts by mass per 100 parts by mass of buckwheat flour, an effect of enhancing and / or maintaining the flavor of buckwheat was observed, but the noodle-making properties were poor. Therefore, in the buckwheat flour-containing food of the present invention, the oil content should be, per 100 parts by mass of raw flour, 0.5 It was shown that the amount must be approximately 10 parts by mass.

[0033] 5. The impact of product form on buckwheat-containing foods (1) Frozen noodles Frozen soba noodles were produced using the ingredients shown in Table 5. Specifically, using a horizontal pin mixer, 100 parts by mass of raw materials including wheat flour (strong flour (Kingstar (Showa Sangyo))) and buckwheat flour were mixed with 31 parts by mass of water (if oil or fat is included, it was added to the water and stirred to ensure uniform dispersion), and then mixed for 15 minutes to prepare the dough. The resulting dough was rolled out using a roller noodle-making machine and then cut (cutting blade: square No. 18) to produce fresh soba noodles with a noodle thickness of 1.5 mm. The fresh noodles were boiled to a boiling weight of 170%, cooled in cold water, drained, and then rapidly frozen at -35°C to obtain frozen noodles. Each frozen noodle was stored at -20°C for one week, then boiled in boiling water for one minute, drained, and served in soup for sensory evaluation C. The sensory evaluation was conducted by a panel of 10 trained experts, using a 5-point scale based on the following evaluation criteria. The average score was calculated from the evaluation results. The results are shown in Table 5. (Evaluation Criteria) Buckwheat flavor The buckwheat flavor is much stronger than in a 5:3 ratio. The buckwheat flavor is more pronounced than in a 4:3 ratio. 3: The flavor is equivalent to sensory evaluation C in the example. The buckwheat flavor is weaker than in a 2:3 ratio. The buckwheat flavor is much weaker than in a 1:3 ratio. In sensory evaluation C, it was determined that the effects of the present invention were demonstrated when the score exceeded 3 points.

[0034] [Table 5]

[0035] As shown in Table 5, the buckwheat flour-containing food of the present invention was found to enhance and / or maintain the flavor of buckwheat noodles, even in the case of frozen buckwheat noodles.

[0036] (2) Cooked noodles Cooked soba noodles were prepared using the ingredients shown in Table 6. Specifically, using a horizontal pin mixer, 100 parts by mass of raw materials containing buckwheat flour, modified starch (hydroxypropylated phosphate cross-linked starch), gluten, and egg white powder were mixed with 45 parts by mass of water (if oil or fat is included, it was added to the water and stirred to ensure uniform dispersion). The mixture was then mixed for 15 minutes to prepare the dough. The resulting dough was rolled out using a roller noodle-making machine and then cut (cutting blade: square No. 18) to produce raw soba noodles with a thickness of 1.3 mm. The prepared raw noodles were boiled to a boiling weight of 170%, cooled in cold water, drained, and then mixed with a loosening agent to obtain cooked soba noodles. After being stored in the refrigerator for 24 hours, the noodles were consumed and sensory evaluation D was performed. The sensory evaluation was conducted by a panel of 10 trained experts, using a 5-point scale based on the following evaluation criteria. The average score was calculated from the evaluation results. The results are shown in Table 6. (Evaluation Criteria) Buckwheat flavor The buckwheat flavor is much stronger than in a 5:3 ratio. The buckwheat flavor is more pronounced than in a 4:3 ratio. 3: The flavor is equivalent to sensory evaluation D in the reference example. The buckwheat flavor is weaker than in a 2:3 ratio. The buckwheat flavor is much weaker than in a 1:3 ratio. In sensory evaluation D, it was determined that the effects of the present invention were demonstrated when the score exceeded 3 points.

[0037] [Table 6]

[0038] As shown in Table 6, the buckwheat flour-containing food of the present invention was found to enhance and / or maintain the flavor of buckwheat noodles, even when used in cooked buckwheat noodles.

[0039] The results of the above examples demonstrate that a buckwheat flour-containing food product having a buckwheat flour content of 1% by mass or more based on the mass of the raw material flour, and containing a predetermined oil or fat in an amount of 0.1 to 10 parts by mass per 100 parts by mass of the raw material flour, enhances the flavor of buckwheat even with a low buckwheat flour content, and maintains that flavor over time.

[0040] It should be noted that the present invention is not limited to the configuration and examples of the embodiments described above, and various modifications are possible within the scope of the gist of the invention. [Industrial applicability]

[0041] The present invention makes it possible to provide a buckwheat flour-containing food product that enhances the flavor of buckwheat even with a low buckwheat flour content, and maintains that flavor over time, without using any additives.

Claims

1. A method for enhancing and / or maintaining the flavor of buckwheat flour-containing foods, including raw materials containing buckwheat flour, which are stored and distributed by refrigeration and / or freezing, In manufacturing the aforementioned buckwheat flour-containing food product, a step is performed to mix the raw material flour containing the buckwheat flour and the material containing oil and fat to prepare the dough. The buckwheat flour content is 1% by mass or more and 70% by mass or less, based on the mass of the raw material flour. The oils and fats mentioned above are one or more oils and fats selected from the group consisting of soybean oil, corn oil, perilla oil, olive oil, rice oil, cottonseed oil, safflower oil, walnut oil, sesame oil, and linseed oil. A method characterized in that the amount of oil and fat added is 0.5 to 10 parts by mass per 100 parts by mass of the raw material powder.

2. The method according to claim 1, wherein the oil is one or more oils selected from the group consisting of soybean oil, corn oil, perilla oil, rice oil, cottonseed oil, safflower oil, walnut oil, and sesame oil.

3. The method according to claim 1, wherein the buckwheat flour-containing food is noodles.

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