JP2002095443A - Health food - Google Patents
Health foodInfo
- Publication number
- JP2002095443A JP2002095443A JP2000287617A JP2000287617A JP2002095443A JP 2002095443 A JP2002095443 A JP 2002095443A JP 2000287617 A JP2000287617 A JP 2000287617A JP 2000287617 A JP2000287617 A JP 2000287617A JP 2002095443 A JP2002095443 A JP 2002095443A
- Authority
- JP
- Japan
- Prior art keywords
- malt
- malts
- roasted
- wheat
- black wheat
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Grain Derivatives (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Description
【0001】[0001]
【発明の属する技術分野】本発明は黒小麦を原料として
使用したことを特徴とする健康飲料に関する。特に黒小
麦健康麦茶に関する。TECHNICAL FIELD The present invention relates to a health drink using black wheat as a raw material. Particularly, it relates to black wheat healthy barley tea.
【0002】[0002]
【従来の技術】黒小麦は、中国黒竜江省が有名な生産地
であるが、表皮が濃い茶色なのが特徴の小麦である。製
粉して表皮だった部分を取り除くと灰色味をおびた白色
の小麦粉となる。全粒粉にすると通常の全粒粉よりも濃
い茶色となる。黒小麦はたんぱく質、アミノ酸類の含量
が17%と高いといわれるが、その用途は限られてい
る。配合する粉が黒小麦粉だけのパン生地は扱いづらい
ので、通常の小麦粉約90重量%、黒小麦粉約10重量
%程度配合して、黒小麦独特の風味を有する特殊なパン
類の製造に黒小麦粉が少量利用されているにすぎない。2. Description of the Related Art Black wheat, a famous production area in Heilongjiang, China, is a wheat characterized by its dark brown epidermis. Milling and removing the epidermis results in a grayish white flour. When it is made whole grain, it becomes darker brown than normal whole grain. Black wheat is said to have a high protein and amino acid content of 17%, but its use is limited. Bread dough containing only black flour is difficult to handle, so black flour is blended in about 90% by weight of normal flour and about 10% by weight of black flour to produce special breads with a unique flavor of black wheat. It is only used in small quantities.
【0003】[0003]
【発明が解決しようとする課題】本発明は、かかるタン
パク質やアミノ酸を含量が多い黒小麦のさらなる利用範
囲を拡大するために、鋭意検討を行った。DISCLOSURE OF THE INVENTION The present invention has been intensively studied in order to expand the range of use of black wheat having a high content of such proteins and amino acids.
【0004】[0004]
【課題を解決するための手段】本発明者らは、黒小麦粒
を発根させ次いで発芽させると、発根工程及び発芽工程
を中に、黒小麦に高含量で含有させるタンパク質やグル
タミン酸が黒小麦粒に含有される酵素によって、有用な
γ−アミノ酪酸に変化することを知見した。これは黒小
麦に含有されるタンパク質が例えば加水分解酵素などの
作用によって、グルタミン酸を与え、グルタミン酸がさ
らに黒小麦に含有される例えばグルタミン酸脱炭酸酵素
の作用によってγ−アミノ酪酸に変化することによるも
のと考えられる。すなわち、本発明者らは、このような
工程によって製造される黒小麦の麦芽はγ−アミノ酪酸
の含量が富化されていることを知見した。Means for Solving the Problems When the black wheat grains are rooted and then germinated, during the rooting step and the germination step, proteins and glutamic acid contained in black wheat in high content are blackened. It has been found that a useful γ-aminobutyric acid is converted into a useful γ-aminobutyric acid by an enzyme contained in wheat grains. This is due to the fact that proteins contained in black wheat give glutamic acid by the action of, for example, hydrolase, and glutamic acid is further converted to γ-aminobutyric acid by the action of, for example, glutamic acid decarboxylase, which is contained in black wheat. it is conceivable that. That is, the present inventors have found that malt of black wheat produced by such a process has an increased content of γ-aminobutyric acid.
【0005】本発明者らはさらに、黒小麦の麦芽を含有
する食品が、γ−アミノ酪酸は種々の薬理作用乃至生活
改善作用を有するという公知事実に基づいて、本発明の
食品が1)血圧降下作用、2)腎機能活性化作用、3)
肝機能改善作用、4)肥満防止作用、5)アルコール代
謝促進作用及び6)消臭作用等の薬理乃至生活改善作用
を有し、機能性食品として有用であることを知見した。[0005] The present inventors have further found that the food containing black malt malt can be used for the food of the present invention based on the known fact that γ-aminobutyric acid has various pharmacological or life-improving effects. Lowering effect 2) Renal function activating effect 3)
It has been found that it has hepatic function improving action, 4) obesity preventing action, 5) alcohol metabolism promoting action, and 6) pharmacological or lifestyle improving action such as deodorant action, and is useful as a functional food.
【0006】さらに本発明者らは、黒小麦の麦芽のみな
らず黒小麦の麦芽を使用して得られる黒小麦の乾燥麦
芽、焙煎麦芽、それら挽砕物又は黒小麦麦芽、乾燥麦
芽、焙煎麦芽もしくは挽砕物の抽出物等の黒小麦麦芽の
処理物を含有する食品がすべて、上記の理由により健康
の維持又は改善に役立つ機能性食品として有用であるこ
とを知見した。[0006] The present inventors further provide dried malt of black wheat obtained by using malt of black wheat as well as malt of black wheat, roasted malt, their crushed products or malt of black wheat, dried malt, roasted malt. It has been found that all foods containing a processed product of black wheat malt such as an extract of malt or ground material are useful as functional foods useful for maintaining or improving health for the above reasons.
【0007】本発明者らは、黒小麦粒を発根させて発根
麦を製造し、次いでこれを発芽させて麦芽を製造し、次
いで麦芽を乾燥して乾燥麦芽を製造し、次いでこれを焙
煎して焙煎物を製造し、次いでこれを挽砕して挽砕物を
製造し、次いでこれを高温水又は水蒸気で抽出すること
によって、意外にも実に芳ばしい風味を持つ健康茶が製
造されることを知見した。[0007] The inventors of the present invention produce rooted wheat by rooting black wheat grains, then germinate the same to produce malt, and then dry the malt to produce dry malt, which is then dried. By roasting to produce a roasted product, then grinding it to produce a ground product, and then extracting it with hot water or steam, a healthy tea with a surprisingly delicious flavor is produced. I learned that
【0008】又さらに本発明者は上記のようにして製造
される黒小麦乾燥麦芽、焙煎麦芽及びそれから製造され
る黒小麦乾燥麦芽の挽砕物さらにはそれらの抽出物が新
規かつ有用な健康食品を製造するための新規かつ有用な
中間材料であることを知見した。Further, the present inventor has proposed a novel and useful health food wherein the dried black wheat malt, the roasted malt produced as described above, the milled black wheat dried malt produced therefrom, and the extract thereof are also novel and useful. Has been found to be a new and useful intermediate material for producing.
【0009】すなわち、本発明は (1)黒小麦麦芽又はその処理物を含有することを特徴
とするγ−アミノ酪酸の含有量が富化された健康食品、
(2)飲料又はパン類である前記(1)記載の健康食
品、(3)黒小麦麦芽の処理物が黒小麦の乾燥麦芽、焙
煎麦芽、それらの挽砕物又はそれらの抽出物であること
を特徴とする前記(1)記載の健康食品、(4)1)血
圧降下作用、2)腎機能活性化作用、3)肝機能改善作
用、4)肥満防止作用、5)アルコール代謝促進作用及
び6)消臭作用から選ばれる1以上の作用を有すること
を特徴とする前記(1)〜(3)のいずれかに記載の健
康食品、(5)黒小麦粒を発根させて発根麦を得て、次
いでこれを発芽させて麦芽を得て、次いでこれを乾燥し
て乾燥麦芽を得て、次いでこれを焙煎して焙煎麦芽を得
て、次いでこれを挽砕してその挽砕物を得て、次いでこ
れを水又は水蒸気で抽出することを特徴とする健康飲料
の製造方法、(6)水が90℃以上の熱水である前記
(5)記載の製造方法、及び(7)黒小麦乾燥麦芽、焙
煎麦芽、それらの挽砕物又はそれらの粉砕物、に関す
る。That is, the present invention relates to (1) a health food enriched in γ-aminobutyric acid, characterized by containing black wheat malt or a processed product thereof;
(2) The health food according to the above (1), which is a beverage or bread, and (3) the processed product of black wheat malt is dry wheat malt, roasted malt, their ground products, or their extracts. (4) 1) blood pressure lowering action, 2) renal function activating action, 3) liver function improving action, 4) obesity preventing action, 5) alcohol metabolism promoting action and 6) The health food according to any one of the above (1) to (3), which has one or more actions selected from deodorant actions, and (5) root wheat by rooting black wheat grains. And then germinated to obtain malt, which is then dried to obtain dry malt, which is then roasted to obtain roasted malt, which is then ground to (6) A method for producing a health drink, comprising obtaining a crushed product and then extracting the crushed product with water or steam. There method of manufacturing wherein the a hot water above 90 ° C. (5), and (7) Black wheat dry malt, roasted malt, their a grinding material or their pulverized product relates.
【0010】[0010]
【発明の実施の形態】本発明において原料として使用さ
れる黒小麦は、表皮が濃い茶色であることが特長である
小麦である。製粉して表皮だった部分を取り除くと灰色
味をおびた白色の小麦粉となる。全粒粉とすると通常の
小麦粉よりも濃い茶色となる。有名な産地としては中国
黒竜江省が挙げられる。好ましい品種としては、黒貴妃
(登録商標)が挙げられる。本発明で使用される黒小麦
は、例えば黒貴妃のように、交配などによる品種改良を
していない野生種のみならず、例えば通常小麦との交配
により品種改良した品種又は変種であってもよい。本発
明で使用される黒小麦としては、タンパク質や例えばグ
ルタミン酸、グリシン、アスパラギン酸、アラニン、シ
ステインなどのアミノ酸を通常の小麦よりも多量に含
み、表皮が通常の小麦よりも濃い茶色である小麦が好ま
しい。BEST MODE FOR CARRYING OUT THE INVENTION The black wheat used as a raw material in the present invention is a wheat whose epidermis is dark brown. Milling and removing the epidermis results in a grayish white flour. Whole flour is darker brown than normal flour. Famous production areas include Heilongjiang Province, China. Preferred varieties include Takashi Kuro (registered trademark). The black wheat used in the present invention may be not only wild varieties that have not been bred by crossing, such as, for example, Black Princess, but also varieties or varieties that have been bred by crossing with normal wheat, for example. . The black wheat used in the present invention includes proteins and amino acids such as glutamic acid, glycine, aspartic acid, alanine, and cysteine in larger amounts than ordinary wheat, and wheat whose epidermis is darker brown than ordinary wheat. preferable.
【0011】本発明の健康飲料は、例えば下記のように
して製造される。黒小麦粉を水浸漬する水温は約10〜
40℃で、浸漬時間は約20〜50時間程度である。浸
漬の後、水切り(脱水)して、放置することにより発根
して発根麦を得る。放置の時間は通常約5〜35℃程度
であり、時間は約24〜40時間程度である。このよう
にして得られる発根麦を麦芽処理することによって黒小
麦の麦芽得られる。麦芽処理は、発根麦を好ましくは相
対湿度60〜100%の雰囲気の中、約10〜30℃の
温度下で、約2日〜1週間程度保存することにより行わ
れる。The health drink of the present invention is produced, for example, as follows. Water temperature for soaking black flour in water is about 10
At 40 ° C., the immersion time is about 20-50 hours. After the immersion, draining (dehydration) is performed, and the root is rooted by leaving to stand to obtain rooted wheat. The standing time is usually about 5 to 35 ° C, and the time is about 24 to 40 hours. Malt treatment of the thus obtained rooted barley yields malt of black wheat. The malting treatment is performed by storing the rooted wheat in an atmosphere having a relative humidity of preferably 60 to 100% at a temperature of about 10 to 30 ° C. for about 2 days to 1 week.
【0012】このようにして得られる黒小麦の麦芽を得
て、次いでこれを乾燥して乾燥麦芽を得る。乾燥条件
は、好ましくは約10〜45℃の温度、約30〜70%
の相対湿度、約2〜7日間程度の乾燥日数である。この
ようにして得られる乾燥麦芽を焙煎して焙煎麦芽を得
る。焙煎麦芽は好ましくは機械的手段(例えばカッタ
ー、クラッシャー、ボールミル、グラインダー等)で挽
砕(荒引き)又は粉砕して焙煎麦芽の挽砕物又は粉砕物
を得る。1)黒小麦の麦芽、2)乾燥麦芽、3)焙煎麦
芽又は4)黒小麦麦芽、乾燥麦芽もしくは焙煎麦芽の挽
砕物は抽出処理に付して抽出物を得ることができる。抽
出のためには、上記1)〜4)を水、蒸気、親水性溶媒
(例えばエタノール)、又は水と親水性溶媒の混合物で
常法によって抽出して抽出物を得る。The malt of black wheat thus obtained is obtained and then dried to obtain a dry malt. Drying conditions are preferably at a temperature of about 10-45 ° C., about 30-70%
, And the number of dry days of about 2 to 7 days. The dried malt thus obtained is roasted to obtain roasted malt. The roasted malt is preferably ground (roughed) or pulverized by mechanical means (for example, a cutter, crusher, ball mill, grinder, etc.) to obtain a ground or pulverized roasted malt. 1) Malt of black wheat, 2) dried malt, 3) roasted malt or 4) ground black malt, dried malt or roasted malt can be subjected to an extraction treatment to obtain an extract. For the extraction, the above 1) to 4) are extracted by water, steam, a hydrophilic solvent (for example, ethanol), or a mixture of water and a hydrophilic solvent by an ordinary method to obtain an extract.
【0013】このようにして製造される1)黒小麦の麦
芽、2)乾燥麦芽、3)焙煎麦芽又は4)黒小麦麦芽、
乾燥麦芽もしくは焙煎麦芽の挽砕物又は粉砕物又は
1)、2)、3)もしくは4)の抽出物を含有する食品
はγ−アミノ酪酸の含量に富み機能性食品として有用で
ある。食品は液状又は固状の食品であって、どのような
形状であってもよい。より具体的にはそのような健康食
品としては、ドリンク、パン、菓子、麺、てんぷら、フ
ライ等が挙げられるが、上記1)〜4)の素材はありと
あらゆる食品乃至料理に使用されうる。The thus produced 1) black wheat malt, 2) dried malt, 3) roasted malt or 4) black wheat malt,
Foods containing ground or crushed dried malt or roasted malt or the extract of 1), 2), 3) or 4) are rich in γ-aminobutyric acid and useful as functional foods. The food is a liquid or solid food, and may have any shape. More specifically, such health foods include drinks, breads, confections, noodles, tempura, fries, and the like, and the above-mentioned materials 1) to 4) can be used in all kinds of foods and dishes.
【0014】次に健康茶の製造の具体例を示す。上記の
ようにして製造される黒小麦の麦芽、乾燥麦芽及び焙煎
麦芽を経て製造される焙煎麦芽の挽砕物は水又は水蒸気
による抽出処理に付される。水は温水又は熱湯が好まし
く、温度は通常60〜100℃である。又温水又は熱湯
の代わりに高温高圧水蒸気を使用してもよい。高温高圧
水蒸気抽出は焙煎したコーヒー豆からエスプレッソーを
作ると同様に行われてよい。このようにして得られる水
抽出液を例えば5〜15℃に冷却すると風味が優れた健
康飲料が得られる。Next, a specific example of the production of healthy tea will be described. The ground roasted malt produced through the black wheat malt, dried malt, and roasted malt produced as described above is subjected to an extraction treatment with water or steam. The water is preferably hot water or hot water, and the temperature is usually 60 to 100 ° C. High-temperature high-pressure steam may be used instead of hot water or hot water. Hot and high pressure steam extraction may be performed in a manner similar to making espresso from roasted coffee beans. When the water extract thus obtained is cooled to, for example, 5 to 15 ° C., a health drink having an excellent flavor can be obtained.
【0015】上記の本発明の健康飲料の製造方法におい
ては、焙煎麦茶の挽砕物を水又は水蒸気で抽出するので
あるが、本発明の健康飲料は、乾燥麦芽又は焙煎麦芽を
水又は水蒸気で抽出して製造されてもよい。In the method for producing a health drink of the present invention described above, the ground roasted barley tea is extracted with water or steam. The health drink of the present invention is obtained by drying dried malt or roasted malt with water or steam. And may be manufactured by extraction.
【0016】本発明の健康飲料は、又上記の焙煎麦芽又
は乾燥麦芽を微粉砕して得られる微粉末を温水又は冷水
に懸濁し、所望により冷却して健康飲料としてもよい。
上記の例示によって得られる健康飲料はお茶代わりに喫
することができ、健康茶とも称してもよい。又本発明の
健康飲料は、所望により他の成分例えば甘味料、糖分、
ビタミン類、アミノ酸類、ミネラル、着色料、防腐剤、
香料等を含んでいてもよい。The health drink of the present invention may also be obtained by suspending fine powder obtained by pulverizing the above-mentioned roasted malt or dried malt in hot or cold water and cooling it if desired.
The health drink obtained by the above example can be enjoyed instead of tea, and may be referred to as health tea. Further, the health beverage of the present invention may optionally contain other components such as a sweetener, a sugar,
Vitamins, amino acids, minerals, colorings, preservatives,
It may contain a fragrance or the like.
【0017】上記の製造工程において、特に発根又は/
及び発芽工程において、黒小麦粒に特にその胚芽部分に
含まれるタンパク質が黒小麦に含まれる加水分解酵素に
よりグルタミン酸に変化し、グルタミン酸がさらに酵素
(例えばグルタミン酸脱炭酸酵素)の作用によってγ−
アミノ酪酸に変化する。黒小麦にはタンパク質が高含量
含まれるから、上記の麦芽又は乾燥麦芽には高含量のγ
−アミノ酪酸が含まれる。このように含量が富化された
γ−アミノ酪酸はその後、焙煎麦芽やその挽砕物を経
て、上記の健康飲料に含まれる。従って、かかる化学反
応を通じて本発明の飲料においてはγ−アミノ酪酸の含
有量が原料の黒小麦粒に比してはるかに富化されてい
る。γ−アミノ酪酸は、下記する薬理作用乃至生活改善
作用を有することが知られているから、本発明の健康飲
料は優れた1)血圧降下作用、2)腎機能活性化作用、
3)肝機能改善作用、4)肥満防止作用、5)アルコー
ル代謝促進作用及び6)消臭作用効果を示す。In the above-mentioned production process, particularly, rooting and / or
And in the germination step, the protein contained in the black wheat grains, particularly in the germ portion thereof, is changed to glutamic acid by the hydrolase contained in the black wheat, and glutamic acid is further converted to γ- by the action of an enzyme (for example, glutamate decarboxylase).
Changes to aminobutyric acid. Since black wheat contains a high content of protein, the above malt or dried malt has a high content of γ.
-Contains aminobutyric acid. The γ-aminobutyric acid thus enriched in content is then contained in the above-mentioned health drink via roasted malt and its ground products. Therefore, the content of γ-aminobutyric acid is much more enriched in the beverage of the present invention than in the raw black wheat grains through such a chemical reaction. Since γ-aminobutyric acid is known to have the following pharmacological actions or life-improving actions, the health drink of the present invention has excellent 1) hypotensive action, 2) renal function activating action,
It shows 3) liver function improving effect, 4) obesity preventing effect, 5) alcohol metabolism promoting effect and 6) deodorizing effect.
【0018】これらのことは健康茶以外の健康食品につ
いても同様である。例えば、本発明の1)黒小麦麦芽、
2)乾燥麦芽、3)黒小麦麦芽もしくは乾燥麦芽の焙煎
物(焙煎麦芽)、4)黒小麦麦芽、乾燥麦芽、焙煎麦芽
の挽砕物(挽砕麦芽)又は粉砕物、5)1)、2)、
3)もしくは4)の抽出物(抽出麦芽)を素材の一つし
て使用し、常法に従ってγ−アミノ酪酸の含量が富化し
たパン類を製造することができる。より具体的には、パ
ン類は常法に従って製造されてよい。例えば小麦粉を水
分、イーストフード、イースト等と共に混捏して中麺に
捏ね上げる工程と、捏ね上げられた中麺に、上記1)〜
5)に記載の黒小麦麦芽もしくはそれに由来する材料と
例えば砂糖、食塩、脱脂粉乳、ショートニング等副材料
と水とを添加してパン生地を捏ね上げる工程と、捏ね上
げられたパン生地を発酵させた後に焼成する工程とを含
む製造方法により、もっちり感がありγ−アミノ酪酸を
豊富に含むパン類が容易に製造されうる。The same applies to health foods other than health tea. For example, 1) black wheat malt of the present invention,
2) dried malt, 3) roasted black wheat malt or dried malt (roasted malt), 4) black wheat malt, dried malt, ground roasted malt (ground malt) or ground product, 5) 1 ), 2),
Breads enriched in γ-aminobutyric acid can be produced by using the extract (extracted malt) of 3) or 4) as one of the raw materials according to a conventional method. More specifically, breads may be manufactured according to a conventional method. For example, kneading flour with water, yeast food, yeast and the like to knead it into middle noodles,
5) kneading the bread dough by adding black wheat malt or a material derived therefrom and auxiliary materials such as sugar, salt, skim milk powder, shortening and water, and fermenting the kneaded bread dough By the production method including the step of baking, breads rich in γ-aminobutyric acid and rich in γ-aminobutyric acid can be easily produced.
【0019】血圧降下作用については、γ−アミノ酪酸
はバソプレッシンの分泌を抑制し、血管を拡張して血圧
を下げる。腎臓機能の活性化については、γ−アミノ酪
酸はBON(尿素態窒素)値を低下させ、腎臓の基底膜
細胞の壊死を抑制する。肝機能改善作用については、γ
−アミノ酪酸はアルカリフォスファターゼ(ALP)及
びトランスアミナーゼ(GPT)の活性値を下げること
から肝機能の活性化に良好な作用が期待できる。肥満防
止については、γ−アミノ酪酸は、肝臓及び血中の中性
脂肪(TG)を低下することから肥満を防止する。アル
コール代謝については、γ−アミノ酪酸はトランスアミ
ナーゼ(GPT)の上昇を顕著に抑制するから肝機能の
低下を阻止するので、アルコールの体内代謝を促進す
る。消臭効果については、γ−アミノ酪酸は例えばメチ
ルメルカプタン等のメルカプタンやアンモニア等の不快
臭を消臭する効果を有する。Regarding the blood pressure lowering effect, γ-aminobutyric acid suppresses the secretion of vasopressin, dilates blood vessels and lowers blood pressure. Regarding activation of renal function, γ-aminobutyric acid lowers BON (urea nitrogen) level and suppresses necrosis of renal basement membrane cells. Regarding the liver function improving effect, γ
-Aminobutyric acid lowers the activity of alkaline phosphatase (ALP) and transaminase (GPT), so that it can be expected to have a favorable effect on activation of liver function. For the prevention of obesity, γ-aminobutyric acid prevents obesity by lowering triglyceride (TG) in the liver and blood. Regarding alcohol metabolism, γ-aminobutyric acid remarkably suppresses an increase in transaminase (GPT) and thus prevents a decrease in liver function, thereby promoting metabolism of alcohol in the body. As for the deodorizing effect, γ-aminobutyric acid has an effect of deodorizing unpleasant odors such as mercaptans such as methyl mercaptan and ammonia.
【0020】現代人は、慢性的な運動不足と高レベルの
ストレス、乱れた食生活、飽食からくる肥満等の成人病
が増え、若年層にまで成人病の症状が出始めているとい
われる。本発明の健康食品は、かかる成人病の予防又は
生活改善のための機能性食品として有用である。It is said that in modern people, adult diseases such as obesity caused by chronic lack of exercise, high levels of stress, disturbed eating habits, and satiety are increasing, and symptoms of adult diseases are beginning to appear even among young people. The health food of the present invention is useful as a functional food for preventing such adult diseases or improving life.
【0021】[0021]
【実施例】〔実施例1〕黒小麦粒(中国黒竜江省産)1
00gを800mLの水に20℃で40時間浸漬し、水
切りして発根させ、150gの発根麦を得る。これを1
5℃で相対湿度90%で4日間放置して発芽させて、黒
小麦麦芽を製造した。[Example 1] Black wheat grain (from Heilongjiang Province, China) 1
00g is immersed in 800 mL of water at 20 ° C. for 40 hours, drained and rooted to obtain 150 g of rooted wheat. This one
The wheat was allowed to germinate at 5 ° C. and a relative humidity of 90% for 4 days to produce black wheat malt.
【0022】〔実施例2〕小麦粉70重量%、イースト
2重量%、イーストフード0.1重量%、水42重量%
を混捏して中麺を捏ね上げた。捏ね上げ温度は24℃で
あった。28℃の発酵室で4時間発酵させた。本捏は、
上記中種全量と黒小麦麦芽焙煎物の粉砕物30重量%、
砂糖5重量%、食塩2重量%、脱脂粉乳2重量%、ショ
ートニング6重量%、水24重量%を混捏し、パン生地
とした。得られたパン生地を、再び28℃の発酵室で2
0分間発酵させ、分割、成型後、38℃の発酵室で40
分間最終発酵を行ない、210℃で40分焼成し、風味
のある、もちもちとした食パンを得た。Example 2 70% by weight of flour, 2% by weight of yeast, 0.1% by weight of yeast food, 42% by weight of water
And kneaded the middle noodles. The kneading temperature was 24 ° C. Fermentation was performed for 4 hours in a fermentation room at 28 ° C. This kneading is
30% by weight of the total amount of the above-mentioned seeds and the ground roasted black wheat malt,
Bread dough was kneaded with 5% by weight of sugar, 2% by weight of salt, 2% by weight of skim milk powder, 6% by weight of shortening, and 24% by weight of water. The obtained dough is again put in a 28 ° C. fermentation room for 2 hours.
After fermentation for 0 minutes, splitting and molding, 40 minutes in a 38 ° C fermentation room.
The final fermentation was carried out for 210 minutes and baked at 210 ° C. for 40 minutes to obtain a flavorful, sticky bread.
【0023】〔実施例3〕実施例1で得られる麦芽を2
0℃、相対湿度60%の条件で、3日間乾燥させる。乾
燥麦芽100gを約150〜200℃の加熱下に焙煎し
て焙煎麦芽90gを得る。これをカッターで挽砕して熱
湯900mLで抽出、濾過し、5℃に冷却して黒小麦健
康茶を製造した。Example 3 Malt obtained in Example 1 was replaced with 2
Dry at 0 ° C. and 60% relative humidity for 3 days. 100 g of dried malt is roasted under heating at about 150 to 200 ° C. to obtain 90 g of roasted malt. This was ground with a cutter, extracted with 900 mL of hot water, filtered, and cooled to 5 ° C. to produce black wheat health tea.
【0024】〔実施例4〕実施例3と同一の方法で製造
した焙煎麦芽90gのうち45gを500mLの熱湯で
5分間煮沸して、次いで茶漉し、次いで冷却して黒小麦
麦芽健康茶として透明茶を得た。次いで上記焙煎麦芽9
0gのうち残りの45gを荒挽きし、熱湯450mLで
抽出処理、次いで濾過し、冷却して黒小麦麦芽健康茶と
してにごり茶を得た。上記透明茶とにごり茶を、黒小麦
の焙煎物から麦芽処理せず製造したお茶、並びに市販の
麦茶と共に感能テストに供した。Example 4 Of 90 g of roasted malt produced in the same manner as in Example 3, 45 g of the roasted malt was boiled in 500 mL of boiling water for 5 minutes, followed by tea strainer, and then cooled to obtain black wheat malt healthy tea. A transparent tea was obtained. Next, the roasted malt 9
Of the 0 g, the remaining 45 g was roughly ground, extracted with 450 mL of hot water, filtered, and cooled to obtain a brown rice malt health tea. The above-mentioned transparent tea and nigori tea were subjected to an emotion test together with tea produced without roasting from roasted black wheat and commercial barley tea.
【0025】[0025]
【表1】 [Table 1]
【0026】[0026]
【表2】 :非常に良い :良い :普通 :まずい
:気味悪い 上記のように黒小麦麦芽焙煎健康茶は、風味において従
来の麦茶と比べてより好ましいことがある。[Table 2] : Very good: good: normal: bad: spooky As mentioned above, black wheat malt roasted healthy tea may be more favorable in flavor than conventional barley tea.
【0027】〔試験例〕実施例1で使用した黒小麦粒及
び実施例1で製造した黒小麦麦芽のγ−アミノ酪酸の含
量を財団法人日本食品センターが測定した結果を下記す
る。 (1)黒小麦粒 水分 11.7g/100g (常圧加熱乾燥法) γ−アミノ酪酸 3mg/100g (アミノ酸自動分析法) (乾物概算量 3.40mg/100g) (2)黒小麦麦芽 水分 13.9g/100g (常圧加熱乾燥法) γ−アミノ酪酸 22mg/100g (アミノ酸自動分析法) (乾物概算量 25.55mg/100g) 麦芽処理によって黒小麦のγ−アミノ酪酸含量が顕著に
増大していることがわかる。[Test Examples] The results obtained by measuring the content of γ-aminobutyric acid in the black wheat grains used in Example 1 and the black wheat malt produced in Example 1 by the Japan Food Center are shown below. (1) Black wheat grain moisture 11.7 g / 100 g (atmospheric pressure drying method) γ-aminobutyric acid 3 mg / 100 g (amino acid automatic analysis method) (estimated dry matter 3.40 mg / 100 g) (2) black wheat malt moisture 13 0.9 g / 100 g (Normal pressure heating drying method) γ-aminobutyric acid 22 mg / 100 g (Automatic amino acid analysis method) (Estimated dry matter 25.55 mg / 100 g) Malt treatment significantly increases the γ-aminobutyric acid content of black wheat. You can see that it is.
【0028】[0028]
【発明の効果】黒小麦粒を原料としてγ−アミノ酪酸の
含量が富化されていて、その結果高血圧、肥満、腎機能
低下、肝機能低下等の成人病の予防に有用であって、風
味の優れた健康食品が工業的有利に提供できる。EFFECT OF THE INVENTION The content of γ-aminobutyric acid is enriched using black wheat grains as a raw material. As a result, it is useful for prevention of adult diseases such as hypertension, obesity, renal dysfunction, hepatic dysfunction and the like. Can be provided industrially advantageously.
───────────────────────────────────────────────────── フロントページの続き (51)Int.Cl.7 識別記号 FI テーマコート゛(参考) A23L 2/38 A23L 2/00 F Fターム(参考) 4B017 LC03 LE01 LG10 LK14 LP01 LP04 4B018 LB01 LB08 LE03 LE05 MD19 MD49 ME04 ME14 MF01 MF07 MF14 4B025 LB03 LG04 LG33 LK07 LP02 LP07 4B032 DB01 DG02 DK19 DK29 DL20 DP02 DP06 ──────────────────────────────────────────────────続 き Continued on the front page (51) Int.Cl. 7 Identification code FI Theme coat ゛ (Reference) A23L 2/38 A23L 2/00 FF Term (Reference) 4B017 LC03 LE01 LG10 LK14 LP01 LP04 4B018 LB01 LB08 LE03 LE05 MD19 MD49 ME04 ME14 MF01 MF07 MF14 4B025 LB03 LG04 LG33 LK07 LP02 LP07 4B032 DB01 DG02 DK19 DK29 DL20 DP02 DP06
Claims (7)
とを特徴とするγ−アミノ酪酸の含有量が富化された健
康食品。1. A health food enriched in γ-aminobutyric acid, comprising black wheat malt or a processed product thereof.
康食品。2. The health food according to claim 1, which is a beverage or bread.
芽、焙煎麦芽、それらの挽砕物又はそれらの抽出物であ
ることを特徴とする請求項1記載の健康食品。3. The health food according to claim 1, wherein the processed product of black wheat malt is dried malt of black wheat, roasted malt, a crushed product thereof, or an extract thereof.
求項1〜3のいずれかに記載の健康食品。4. One or more selected from 1) hypotensive action, 2) renal function activating action, 3) liver function improving action, 4) obesity preventing action, 5) alcohol metabolism promoting action and 6) deodorizing action. The health food according to any one of claims 1 to 3, which has an action.
いでこれを発芽させて麦芽を得て、次いでこれを乾燥し
て乾燥麦芽を得て、次いでこれを焙煎して焙煎麦芽を得
て、次いでこれを挽砕してその挽砕物を得て、次いでこ
れを水又は水蒸気で抽出することを特徴とする健康飲料
の製造方法。5. The roots of black wheat are obtained to obtain rooted wheat, which is then germinated to obtain malt, which is then dried to obtain dry malt, which is then roasted. A method for producing a health beverage, comprising obtaining roasted malt, then grinding it to obtain a ground product thereof, and then extracting it with water or steam.
載の製造方法。6. The method according to claim 5, wherein the water is hot water of 90 ° C. or higher.
砕物又はそれらの粉砕物。7. A dry wheat malt, a roasted malt, a crushed product thereof or a crushed product thereof.
Priority Applications (1)
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JP2000287617A JP2002095443A (en) | 2000-09-21 | 2000-09-21 | Health food |
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JP2002095443A true JP2002095443A (en) | 2002-04-02 |
Family
ID=18771336
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JP2000287617A Pending JP2002095443A (en) | 2000-09-21 | 2000-09-21 | Health food |
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JPWO2004002978A1 (en) * | 2002-06-26 | 2005-10-27 | サントリー株式会社 | Gastrointestinal motility promotion food and drink |
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