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Method for manufacturing tartary buckwheat tea

A technology of tartary buckwheat tea and tartary buckwheat is applied in food preparation, medical raw materials derived from angiosperm submen, food science, etc., and can solve the problems of not being drank and eaten very much.

Active Publication Date: 2005-11-02
SHOKUHIN SANGYO HIGH SEP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, as its name suggests, tartary buckwheat has a strong bitter taste, so it was rarely drunk or eaten in Japan in the past.

Method used

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  • Method for manufacturing tartary buckwheat tea
  • Method for manufacturing tartary buckwheat tea

Examples

Experimental program
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Embodiment

[0036] (production of tartary buckwheat tea)

[0037] Take 1 kg of tartary buckwheat tea (grains) without husks, put it into 1500 mL of water or hot water at various temperatures adjusted to an initial temperature of 25 to 90 ° C, and store it at room temperature for 1 hour, 3 hours, or 5 hours. Impregnation (refer to Table 1). Here, the water temperature of the water described in the figure is 25°C.

[0038]After dipping, the grains of the tartary buckwheat were transferred to a steamer, and steamed for 25 minutes while stirring every 5 minutes (see Table 1). Then, it was dried at a predetermined temperature for a predetermined time using a hot air dryer (see Table 1). At this time, the water content of the dried grains was 10%.

[0039] Next, after the dried grains are peeled with a wheat grinder, the kernels and shells are separated by a rotary sieve (No. 10, No. 30) and a wind screener, and a part of the kernels are obtained as dried tartary buckwheat tea. .

[0040] ...

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Abstract

The invention provides a method for producing Tartary buchwheat tea enriching such a pharmaceutical component as [gamma]-amino butyric acid (GABA). The method for producing Tartary buchwheat tea comprises the following process: soaking Tartary buchwheat grains in hot water having initial temperature of 50-80 DEG C followed by steaming the Tartary buchwheat grains; drying the steamed Tartary buchwheat grains followed by separating seeds from husks of the grain to make the seed Tartary buchwheat tea. The Tartary buchwheat grains are soaked in the hot water having the initial temperature of 50-80 DEG C so that glutamic acid decarboxylase contained in the Tartary buchwheat is activated and thereby glutamic acid is changed into [gamma]-aminobutyric acid in the Tartary buchwheat, and thereby an elution amount of the [gamma]-aminobutyric acid is increased by 3 times as that when soaked in water having initial temperature of 25 DEG C.

Description

technical field [0001] The present invention relates to the manufacture method of tartary buckwheat tea. Background technique [0002] Buckwheat is roughly divided into three types: common species, tartary species (bitter buckwheat), and perennial species. Among them, there are two types of common species and tartary species (bitt buckwheat) that are cultivated for food. [0003] Among them, it is known that Tatar buckwheat (referred to as "bitter buckwheat" in the present invention) is a buckwheat cultivated in mountainous areas with an altitude of 2,000 meters or more in Yunnan Province, Sichuan Province, Tibet Autonomous Region, Inner Mongolia, and Nepal. Compared with buckwheat, it has a higher content of rutin, a medicinal ingredient, and is attracting attention as a health food. However, as its name suggests, tartary buckwheat has a strong bitter taste, so it was rarely drunk or eaten in Japan in the past. [0004] Therefore, Japanese Patent No. 2896346 discloses tha...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/52A23L7/10A23L7/196A61K36/18
Inventor 横道泰隆植田幸市冈野谷和则
Owner SHOKUHIN SANGYO HIGH SEP
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