CN100366170C - Method for manufacturing tartary buckwheat tea - Google Patents
Method for manufacturing tartary buckwheat tea Download PDFInfo
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- CN100366170C CN100366170C CNB2004100600149A CN200410060014A CN100366170C CN 100366170 C CN100366170 C CN 100366170C CN B2004100600149 A CNB2004100600149 A CN B2004100600149A CN 200410060014 A CN200410060014 A CN 200410060014A CN 100366170 C CN100366170 C CN 100366170C
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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
The present invention relates to the manufacture method of tartary-backwheat tea.
Background technology
Buckwheat roughly is divided into three kinds of common species, Tartar's kind (duck wheat), perennial root kind, and what wherein be used for edible and cultivation has two kinds of common species, Tartar's kinds (duck wheat).
Wherein known, hull buckwheat (being called " duck wheat " among the present invention) is the buckwheat in the mountainous country cultivation of height more than 2000 meters of Chinese yunnan province, Sichuan Province, Tibet Autonomous Region, area, the Inner Mongol, Nepal etc., compare with the buckwheat of common species, it is high that the content of its effective component rutin is wanted, and attracts tremendous attention as healthy food.But described as its name duck wheat, its bitter taste is strong, so, all how to be drunk and to be eaten hardly in Japan in the past.
Therefore, disclose in the invention of Japan's special permission the 2896346th, for bitter taste that reduces duck wheat and the intake of keeping rutin, the grain of duck wheat is baked stir-fry, the thing hot water extracting is fried in its roasting, make tartary-backwheat tea, simultaneously, also disclose, had the manufacture method of the tartary-backwheat tea of following characteristics, promptly, as the manufacture method of tartary-backwheat tea,, the grain of this tartary-backwheat tea is immersed in the water centre until grain by water saturates when the grain of duck wheat is made tartary-backwheat tea, steam then, aforesaid grain is carried out αization (ァ Le Off ァization), then, with the grain drying of steaming, then its Renhe shell is separated, then aforementioned benevolence is baked stir-fry.
Summary of the invention
The inventor has carried out detailed research to tartary-backwheat tea, found that, duck wheat also contains the effective component of this excellence of GABA (GABA) except containing rutin, Given this present invention provides the method for the manufacturing tartary-backwheat tea that is intended to this effective component of enrichment.
The present invention is a method of making tartary-backwheat tea, it is characterized in that, it is in 50 ℃～80 ℃ the hot water that the grain of duck wheat is immersed in the initial stage temperature, steams the grain of this duck wheat then, after the drying Renhe shell is separated, with this benevolence as tartary-backwheat tea; Simultaneously, the invention provides the method for making tartary-backwheat tea, it is characterized in that, make after the aforesaid drying Renhe show the score from after, this benevolence is carried out heat treated, become tartary-backwheat tea thus.
Thus, being immersed in the initial stage temperature with grain with duck wheat is that situation in 25 ℃ the water is compared, be immersed in the hot water that the initial stage temperature is 50 ℃～80 ℃ (preferred 70～80 ℃) by grain duck wheat, with tartary-backwheat tea water or hot water extracting the time, the amount of the GABA of stripping can be significantly by enrichment.Particularly, being immersed in the initial stage temperature with grain with duck wheat is that situation in 25 ℃ the water is compared, if the grain of the paddy buckwheat that will steam carries out drying, the tartary-backwheat tea that the shell separation is obtained, can be 3 times with the amount enrichment of GABA, and being immersed in the initial stage temperature with grain with duck wheat be that situation in 25 ℃ the water is compared, if aforesaid tartary-backwheat tea is carried out heat treated again and obtains tartary-backwheat tea, can enrichment it be 1.5 times just.
GABA (Gamma-Amino Butyric Acid; Be called for short GABA) be a seed amino acid, mainly playing inhibition in vivo is the effect of transmitter substance.As its drug effect, known its has the pharmacological actions such as improvement effect, kidney, liver function improvement effect, pure metabolism facilitation of the improvement effect of many symptoms of hypotensive effect, ataraxy effect, brain metabolism facilitation, cerebrovascular disorder, the effect that improves the multiple symptom follow head injury, disease of muscular dystrophy.
This GABA (GABA), known in the past its is present in brown rice (profound rice), Hong Mandatory (Red Mandatory), tea, vegetables, the fruit, particularly be present in the rice and the plumule and bran of wheat, still, but without any openly being present in buckwheat especially in the duck wheat about it.
Mechanism as the stripping quantity that increases GABA, can think, be immersed in by grain in the hot water of 50～80 ℃ of initial stage temperature duck wheat, can make glutamate decarboxylase activation contained in the duck wheat, under the effect of the glutamate decarboxylase that activates, the glutamic acid in the duck wheat becomes GABA more.Thus, the stripping quantity of GABA is compared with the situation in being immersed in 25 ℃ water, by enrichment significantly.
Manufacturing method according to the invention can make the stripping in tea liquid of more GABA, so compare with known in the past tartary-backwheat tea beverage, can provide the tartary-backwheat tea that contains more GABAs beverage.
Here, in the present invention, " the initial stage temperature of being immersed in is in 50～80 ℃ the hot water " is meant that the temperature of the maceration extract during the dipping beginning is set at 50～80 ℃, both comprised that dipping beginning back keeps the situation of maceration extract temperature, also comprised situation about not keeping.
For " tartary-backwheat tea " among the present invention, under the situation if not otherwise specified, then be to instigate it to leach raw material (, being equivalent to tealeaves) in hot water etc. if with regard to green tea.
The present invention be with duck wheat as raw material since common buckwheat in also closed GABA, so, can make the buckwheat tea and the buckwheat tea beverage that contain GABA by technological thought of the present invention is applied to common buckwheat.
Description of drawings
What Fig. 1 represented is, the amount of the GABA in the tartary-backwheat tea extract (beverage raw material) of the drying of embodiment gained and dipping temperature (℃) * graph of a relation of dip time (hr).
What Fig. 2 represented is, the amount of the GABA in the tartary-backwheat tea extract (beverage raw material) that roasting is fried of embodiment gained and dipping temperature (℃) * graph of a relation of dip time (hr).
The concrete example of invention
Below example of the present invention is described, the present invention is not limited to the example of following explanation.
(tartary-backwheat tea)
Tartary-backwheat tea of the present invention can make by following, that is, the grain of duck wheat is immersed in the hot water, and the grain of this duck wheat is steamed, and after the drying, peeling separates the Renhe shell, with its benevolence as tartary-backwheat tea.
Duck wheat as raw material, it is the plant that belongs to polygonaceae with common buckwheat equally, be in Chinese yunnan province, Sichuan Province, Tibet Autonomous Region, area, the Inner Mongol, the buckwheat of the mountainous country cultivation of the height of Nepal etc. more than 2000 meters, compare with Japanese buckwheat, shape is little, but has the not only thick but also hard feature of shell part.In addition, the benevolence of common buckwheat is the triangular prismatic type shape, but the benevolence of duck wheat is to have from circle to long granular multiple shape.
As immersion condition, importantly the initial stage temperature of hot water with dipping is set at 50～80 ℃, is preferably 70～80 ℃.
At this moment, can use thermostat to wait the temperature that keeps maceration extract, also can not heat or cool off but place at normal temperatures, but,, not need to spend the installation cost and the operating cost of thermostat in order to keep the temperature of maceration extract to the hot water that floods.In addition, keep then can the weaken effect of glutamate decarboxylase of certain hours, so preferably, the liquid temperature is not remained on high temperature at 50～80 ℃, maceration extract naturally cooled off one side flood on one side.
For dip time, preferably according to the setting that suits with the relation of dipping temperature, but have no particular limits, preferably 1 hour or more than, especially preferably flooded 3 hours～5 hours.
There is no particular limitation for the method for steaming duck wheat grain, for example can be placed in food steamer or the closed container etc., steams with steam.The temperature that steam this moment and the time of steaming are preferably set to the temperature of the steaming that makes the abundant αization of grain and the time of steaming without limits.
Drying after steaming is for the Renhe shell is separated easily, and its drying means has no particular limits.For example can use commercially available air drier etc. to carry out drying as device, the dry target of handling is, the moisture that preferably makes dried tartary-backwheat tea is 20～8%, further be 15～8%, particularly 12～8%.If moisture surpasses 20%, then the separative efficiency of shell and benevolence reduces.
Can use any means to come peeling and separate the Renhe shell, for example the pulverizer that can use wheat to use comes peeling, uses the sieve of designated size to separate the Renhe shell with wind screening machine.
The benevolence former state that can use separation like this and obtain is as tartary-backwheat tea, in addition, can also further carry out heat treated to the benevolence after separating, and with the benevolence after the heat treated as tartary-backwheat tea.
The heat treated of this moment is to be heated to be separated benevolence while stirring.At this moment, with the inside that fully and equably is heated to benevolence for well, the moisture of the tartary-backwheat tea after the heat treated be preferably 8% or following, more preferably 5% or following, be preferably about 3～2% especially.This be because, if moisture be 8% or following, particularly 5% or below, then its keeping quality is very good.
As the instrument of heat treated, so long as can not cause and heat with burning and the instrument that the moisture of tartary-backwheat tea is reduced to desirable degree is got final product, there is no particular limitation.Can use with drum-type roaster etc. as an example and to bake the device of frying while stirring.
The heat treated temperature is preferably, and making heating atmosphere is 100～300 ℃, particularly 100～200 ℃.
As above the tartary-backwheat tea of gained (comprise carry out heat treated and do not handle both), can be same, add in the teapot etc. with common buckwheat tea, inject hot water, extract, obtain tartary-backwheat tea (liquid) therefrom.At this moment, even the low cold water of temperature also can extract, but under the situation that cold water extracts, need carry out longer extraction.
With the grain of duck wheat is compared during dipping in water and the hot water more than 90 ℃ of 25 ℃ of temperature in the early stage, if the tartary-backwheat tea injection hot water (for example 90 ℃) to gained in the manufacture method of the present invention extracts, can make the amount enrichment of the GABA of stripping in the tartary-backwheat tea (liquid).Particularly, if among the present invention without the tartary-backwheat tea of heat treated, then compare with the situation of flooding in the water of 25 ℃ of temperature in the early stage, but about 3 times of its enrichment and compare with the situation of flooding in the water of 90 ℃ of temperature in the early stage, but about 6 times of its enrichment; Moreover, if among the present invention through the tartary-backwheat tea of heat treated, then compare with the situation of flooding in the water of 25 ℃ of temperature in the early stage, but about 1.5 times of its enrichment and compare with the situation of flooding in the water of 90 ℃ of temperature in the early stage, but about 4 times of its enrichment.
Here, not being is which type of composition is immersed in that its stripping quantity all can enrichment in 50～80 ℃ the hot water.For example can determine that rutin, asparagine etc. just do not demonstrate this tendency, we can say the feature that its stripping quantity significant enrichment is a GABA in the water that is immersed in 50～80 ℃.
Embodiment
(manufacturing of tartary-backwheat tea)
Get tartary-backwheat tea (grain) 1kg of band shell, it is put among water that the initial stage temperature is adjusted into each temperature of 25～90 ℃, the hot water 1500mL, took care of 1 hour, 3 hours or 5 hours at normal temperatures, make it dipping (with reference to table 1).Here, the water temperature of the water of putting down in writing among the figure is 25 ℃.
Behind the dipping, the grain of this duck wheat is transferred on the food steamer, per 5 minute stir on one side and steam 25 minute (with reference to table 1) on one side.Then, use air drier dry stipulated time (with reference to table 1) under set point of temperature.At this moment, the moisture of dried grain is 10%.
Then, with dried grain with wheat with after the pulverizer peeling, carry out separating of Renhe shell with rotary screen (on No. 10 following No. 30) with wind screening machine, a part of benevolence is obtained as after drying tartary-backwheat tea.
And then, use the drum-type roaster under set point of temperature, bake the part of the benevolence of gained and fry the stipulated time, obtain the tartary-backwheat tea after the roasting stir-fry.At this moment, the moisture of the tartary-backwheat tea after roasting is fried of gained is 3%.
Table 1
| Water (25 ℃) | 50℃ | 60℃ | 70℃ | 80℃ | 90℃ | |||||||||||||
| Dip time (hour) | 1 | 3 | 5 | 1 | 3 | 5 | 1 | 3 | 5 | 1 | 3 | 5 | 1 | 3 | 5 | 1 | 3 | 5 |
| Dipping beginning temperature (℃) | 25 | 25 | 25 | 50 | 50 | 50 | 60 | 60 | 60 | 70 | 70 | 70 | 80 | 80 | 80 | 90 | 90 | 90 |
| The dipping concluding time (℃) | 25 | 25 | 25 | 37 | 32 | 29 | 39 | 34 | 30 | 47 | 38 | 32 | 49 | 40 | 33 | 52 | 42 | 35 |
| The time (branch) of steaming | 25 | 25 | 25 | 25 | 25 | 25 | 25 | 25 | 25 | 25 | 25 | 25 | 25 | 25 | 25 | 25 | 25 | 25 |
| Baking temperature (input) | 150 | 150 | 150 | 150 | 150 | 150 | 150 | 150 | 150 | 150 | 150 | 150 | 150 | 150 | 150 | 150 | 150 | 150 |
| Baking temperature (end) | 138 | 138 | 137 | 134 | 137 | 136 | 137 | 136 | 136 | 138 | 137 | 136 | 137 | 137 | 137 | 136 | 136 | 136 |
| Drying time (branch) | 13.5 | 11 | 11 | 11 | 11 | 95 | 13 | 10.1 | 10.1 | 9 | 11 | 11 | 13.4 | 14.2 | 12.2 | 12 | 13.5 | 12 |
| Heating (roasting is fried) temperature (℃) | 160 | 160 | 160 | 160 | 160 | 160 | 160 | 160 | 160 | 160 | 160 | 160 | 160 | 160 | 160 | 160 | 160 | 160 |
| Heating (roasting is fried) time (branch) | 2.5 | 25 | 2.5 | 2.5 | 2.5 | 2.5 | 2.5 | 2.5 | 2.5 | 2.5 | 2.5 | 2.5 | 2.5 | 2.5 | 2.5 | 2.5 | 2.5 | 2.5 |
(extraction of tartary-backwheat tea)
The tartary-backwheat tea of the drying that above-mentioned manufacture method obtains and respectively get 30g through the tartary-backwheat tea that roasting is fried is put among the hot water 3L of 95 ℃ of temperature, floods while stirring 30 minutes, extracts, and obtains the duck wheat extract.
With the amount of the GABA (GABA) in the fluorescence spectrometry duck wheat extract behind the OPA post, with the results are shown among following table 2 and Fig. 1 of after drying tartary-backwheat tea, will the results are shown among following table 3 and Fig. 2 through the tartary-backwheat tea after roasting is fried.Here, for the tartary-backwheat tea after frying through roasting,, only show 3 hours result of its dipping in order to understand its result easily.
In addition,, carry out the organoleptic test, 3 overall merits are documented in the following table 4 by 3 judge personnel for gained duck wheat extract.
Table 2
| Dipping | 25℃ | 50℃ | 60℃ | 70℃ | 80℃ | 90 |
| 1 hour | 1.00 | 1.52 | 2.02 | 2.48 | 2.63 | 0.65 |
| 3 hours | 1.54 | 1.72 | 2.67 | 3.07 | 3.15 | 0.59 |
| 5 hours | 1.59 | 1.70 | 2.72 | 3.00 | 3.54 | 0.63 |
Table 3
| Dipping | Water | 50℃ | 60℃ | 70℃ | 80℃ | 90 |
| 3 |
1 | 1.1 | 1.2 | 1.3 | 1.5 | 0.4 |
Table 4
| Water (25 ℃) | 50℃ | 60℃ | 70℃ | 80℃ | 85℃ | 90 |
|
| 1 hour | * living sense of taste is strong, does not feel strong flavor | * feel some sweet tastes but residual have give birth to flavor | △ feels sweet taste, strong flavor but residual some flavors of giving birth to are arranged | Zero feels sweet taste, strong flavor consumingly but residual some flavors of giving birth to is arranged | Zero feels sweet taste, strong flavor consumingly | △ feels sweet taste, strong flavor but does not have thick and heavy sense | * give birth to flavor but almost imperceptible sweet taste, strong flavor, there is not thick and |
| 3 hours | * some flavors of giving birth to are arranged, do not feel strong flavor | △ feels some sweet tastes | Zero feels sweet taste, strong flavor | Zero feels sweet taste, strong flavor consumingly | Zero feels sweet taste, strong flavor consumingly | △ feels sweet taste, strong flavor but does not have thick and heavy sense | * almost imperceptible sweet taste, strong flavor |
| 5 hours | * some flavors of giving birth to are arranged, do not feel strong flavor | △ feels some sweet tastes | Zero feel sweet taste, densely all distinguish the flavor of | Zero feels sweet taste, strong flavor consumingly | Zero feels sweet taste, strong flavor consumingly | △ feels sweet taste, strong flavor but does not have thick and heavy sense | * almost imperceptible sweet taste, strong flavor |
Organoleptic test's result is gathered, for 1 hour situation of dipping, its overall merit is to begin the taste that can both feel living till temperature is 70 ℃ up to dipping, be 50 ℃ from dipping beginning temperature and begin to feel sweet taste, and 70 ℃ and 80 ℃ be the peak value of sweet taste.In addition, dipping beginning temperature is more than 85 ℃ the time, though the taste of imperceptible life, sweet taste and strong flavor tail off, imperceptible thick and heavy sense of taste.
Claims (2)
1. make the method for tartary-backwheat tea, it is for after being immersed in the grain of duck wheat in the water, grain to this duck wheat steams, after making its drying, the Renhe shell is separated, with the method for its benevolence, it is characterized in that it is in 50～80 ℃ the hot water that the grain of duck wheat is immersed in the initial stage temperature as the manufacturing tartary-backwheat tea of tartary-backwheat tea.
2. according to the method for the manufacturing tartary-backwheat tea of claim 1, it is characterized in that, the Renhe shell is separated, its benevolence is carried out heat treated, make tartary-backwheat tea.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2004122870A JP3668486B1 (en) | 2004-04-19 | 2004-04-19 | Production method of bitter wheat tea |
| JP122870/04 | 2004-04-19 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1689438A CN1689438A (en) | 2005-11-02 |
| CN100366170C true CN100366170C (en) | 2008-02-06 |
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| CNB2004100600149A Active CN100366170C (en) | 2004-04-19 | 2004-06-18 | Method for manufacturing tartary buckwheat tea |
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| JP (1) | JP3668486B1 (en) |
| CN (1) | CN100366170C (en) |
Families Citing this family (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4614867B2 (en) * | 2005-11-15 | 2011-01-19 | 日穀製粉株式会社 | Process for producing food and drink using buckwheat as a raw material |
| JP4614871B2 (en) * | 2005-11-28 | 2011-01-19 | 日穀製粉株式会社 | Food and drink using buckwheat as a raw material and method for producing the same |
| CN101233886B (en) * | 2008-01-22 | 2010-11-03 | 江南大学 | Method for producing wheat embryo nutrition tea |
| CN101438751B (en) * | 2008-12-14 | 2011-07-27 | 侯兆乾 | Tartary buckwheat coffee and technique for producing the same |
| CN101803660A (en) * | 2010-03-30 | 2010-08-18 | 四川环太实业有限责任公司 | Black tartary buckwheat holoblastic tea and preparation method thereof |
| CN102948509A (en) * | 2011-08-26 | 2013-03-06 | 贵阳高新英纳科技发展有限公司 | Tartary buckwheat tea preparation method |
| CN102366014A (en) * | 2011-10-12 | 2012-03-07 | 兴义市东泰天然果蔬开发有限公司 | Bitter buckwheat tea processing technology |
| CN102630997B (en) * | 2012-04-24 | 2013-06-05 | 张建锋 | Tartary buckwheat beverage and making method thereof |
| CN102793171A (en) * | 2012-08-29 | 2012-11-28 | 陕西科技大学 | Method of increasing gamma-aminobutyric acid in buckwheat tea |
| WO2014061262A1 (en) * | 2012-10-19 | 2014-04-24 | 株式会社小倉屋柳本 | High-gaba-content sprouted soybean and method for producing same |
| CN106213097A (en) * | 2016-07-22 | 2016-12-14 | 宁夏沁荣生物科技有限公司 | The manufacture method of buckwheat beverage |
| CN106954717A (en) * | 2017-03-20 | 2017-07-18 | 岳西县岳太苦荞麦制品有限公司 | A kind of tartary-backwheat tea water drinks |
| CN113100309B (en) * | 2021-05-10 | 2023-06-16 | 广西大学 | Preparation method of monascus Xia Cha |
Citations (4)
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|---|---|---|---|---|
| JPS61192271A (en) * | 1985-02-20 | 1986-08-26 | Nitto Seifun Kk | Buckwheat tea |
| CN1363225A (en) * | 2002-01-09 | 2002-08-14 | 贾杰 | Process for preparing tartarian buckwheet tea |
| CN1440693A (en) * | 2003-04-02 | 2003-09-10 | 吴晓明 | Buckwheat tea and its production process |
| CN1478406A (en) * | 2003-07-07 | 2004-03-03 | 王永强 | Preparation method of rye buckwheat tea |
-
2004
- 2004-04-19 JP JP2004122870A patent/JP3668486B1/en not_active Expired - Lifetime
- 2004-06-18 CN CNB2004100600149A patent/CN100366170C/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61192271A (en) * | 1985-02-20 | 1986-08-26 | Nitto Seifun Kk | Buckwheat tea |
| CN1363225A (en) * | 2002-01-09 | 2002-08-14 | 贾杰 | Process for preparing tartarian buckwheet tea |
| CN1440693A (en) * | 2003-04-02 | 2003-09-10 | 吴晓明 | Buckwheat tea and its production process |
| CN1478406A (en) * | 2003-07-07 | 2004-03-03 | 王永强 | Preparation method of rye buckwheat tea |
Non-Patent Citations (2)
| Title |
|---|
| 苦荞保健茶开发研究. 尹礼国.粮食与油脂，第7期. 2003 * |
| 苦荞麦茶饮料的制作工艺. 辛力等.食品科技，第3期. 1999 * |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2005304328A (en) | 2005-11-04 |
| JP3668486B1 (en) | 2005-07-06 |
| CN1689438A (en) | 2005-11-02 |
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