JP2007300839A - Solid food containing tartary buckwheat, method for producing the same, and thickening agent - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide solid food containing tartary buckwheat enabling more efficient ingestion of tartary buckwheat and easily taken; to provide a method for producing the solid food; and to provide a thickening agent derived from tartary buckwheat. <P>SOLUTION: The solid food containing tartary buckwheat includes dry pulverized material of tartary buckwheat plant bodies and a thickening agent derived from tartary buckwheat. The method for producing the solid food is also provided. The thickening agent is derived from tartary buckwheat. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a solid food containing tartary buckwheat, a method for producing the same, and a connecting agent derived from tartary buckwheat.

Tartary buckwheat is an annual plant of the family Tadeceae, a plant mainly cultivated in various parts of Central Asia, northern India, northern China, South Korea, etc., and is also called bitter buckwheat. The common “buckwheat” that is widely cultivated in the world including Japan has many different points such as grain shape and color, flower color and size, and cultivation conditions. Are known.
In recent years, tartary buckwheat contains about 100 times as much rutin, a functional ingredient that has been said to have capillarity strengthening action, blood pressure stabilization action, blood sugar level and cholesterol lowering action, etc. As such, functional foods containing tartary buckwheat are being actively developed.

For example, tartary buckwheat tea using tartary buckwheat leaves, tartary buckwheat green juice dried and powdered from tartary buckwheat are widely sold, but these must be ingested as a liquid, and tartary buckwheat has a bitter taste. There was a drawback that it was difficult to take every day.
In addition, a technique has been proposed in which a dry ground product of tartary buckwheat is mixed with a desired food as a food material (see, for example, Patent Document 1). However, in this technique, since tartary buckwheat is only contained in a part of the food, there is a drawback that it is insufficient to efficiently consume more rutin, which is a functional component of tartary buckwheat.

  Therefore, capsule-shaped supplements and the like are also sold as solid foods for efficiently ingesting tartary buckwheat. Tartary buckwheat tablets using a known binder such as lactose have also been developed (see, for example, Patent Document 2). However, in these techniques, components other than tartary buckwheat must be used as the encapsulating agent or the binder of the tablet, respectively, and only tartary buckwheat cannot be ingested efficiently. In addition, the capsule-like supplement has a drawback that it is difficult to take compared to tablets.

  Therefore, at present, no tartary buckwheat-containing solid food that can be taken more efficiently and can be taken easily has not yet been provided.

JP 2003-299462 A JP 2001-78692 A

  An object of the present invention is to solve the conventional problems and achieve the following objects. That is, an object of the present invention is to provide a tartary buckwheat-containing solid food that can be efficiently ingested and can be easily taken, a method for producing the same, and a tartary buckwheat-derived binder.

In order to solve the above-mentioned problems, the present inventors have focused on producing a solid food, particularly a tablet, having a tartary buckwheat content of 100% by mass using only components derived from tartary buckwheat.
First, the present inventors tried to produce tablets using only a dry ground product of tartary buckwheat plants without using a binder such as lactose. However, with only the dry ground product of tartary buckwheat plant, even if tableted, it becomes a granule but does not solidify well, and it is in a state that it collapses immediately, and could not be made into a tablet.
Then, the present inventors considered using the component derived from tartary buckwheat as a linkage during tableting. That is, an extract dried product obtained by extracting a plant body of tartary buckwheat with at least one of water and alcohol and drying the obtained extract (described later, tuna 1), and buckwheat flour of tartary buckwheat (described later, tether 2). When at least one of them was used as a connection and a dry ground product of tartary buckwheat plant was tableted, it was found that a tablet having a tartary buckwheat content of 100% by mass can be successfully produced without collapsing, and the present invention was completed. .

The present invention is based on the above findings of the present inventors, and means for solving the above problems are as follows. That is,
<1> A solid food characterized by containing a dry ground product of a tartary buckwheat plant and a tartary buckwheat-derived binder.
<2> The tartary buckwheat binder is the solid food according to <1>, wherein the tartary buckwheat plant is extracted with at least one of water and alcohol, and the resulting extract is dried. .
<3> The solid food according to any one of <1> to <2>, wherein the tartary buckwheat is a tartary buckwheat flour.
<4> The solid food according to any one of <1> to <3>, wherein the tartary buckwheat plant is at least one of a tartary buckwheat leaf and a stem.
<5> The solid food according to any one of <1> to <4>, wherein the rutin content is 0.1 to 20% by mass.
<6> The method for producing a solid food according to any one of <1> to <5>, wherein a dry ground product of a tartary buckwheat plant and a binder derived from tartary buckwheat are mixed and molded. This is a method for producing a solid food.
<7> The method for producing a solid food according to <6>, wherein the mixing amount ratio of the dried ground product of the tartary buckwheat plant and the tartary buckwheat-derived binder is 99: 1 to 51:49 in mass ratio. .
<8> The method for producing a solid food according to any one of <6> to <7>, wherein the rutin content in the solid food is adjusted.
<9> By adjusting the rutin content in the solid food, the rutin content in the dry ground product of the tartary buckwheat plant by measuring the rutin content in the extract of the tartary buckwheat plant, and derived from the tartary buckwheat The rutin content in the binder is calculated respectively, and then the mixing amount ratio between the dry ground product of the tartary buckwheat plant and the tartary buckwheat binder is adjusted according to the calculated rutin content. <8> A method for producing a solid food according to <8>.
<10> A connecting agent characterized by comprising a dried extract obtained by extracting a plant body of tartary buckwheat with at least one of water and alcohol and drying the obtained extract.
<11> A connecting agent characterized by comprising buckwheat flour of tartary buckwheat.

  According to the present invention, the conventional problems can be solved, the object can be achieved, tartary buckwheat can be efficiently consumed, and easy to take tartary buckwheat-containing solid food, and a method for producing the same As well as a tartary buckwheat-derived binder.

(Solid food)
The solid food of the present invention contains a dried pulverized product of tartary buckwheat and a tartary buckwheat, and further contains other components as necessary.
The solid food is based on a dry pulverized product of tartary buckwheat plant body, and further uses a tartary buckwheat-derived solid food as a tether for molding. Can be made into a solid food having a tartary buckwheat content of 100% by mass.

<Dry crushed plant of tartary buckwheat>
―Tartary buckwheat―
The kind of tartary buckwheat is not particularly limited as long as it is a tartary buckwheat (Faqopyrum tataricum) belonging to the family Fade (Faqopyrum), and can be appropriately selected according to the purpose. Specific varieties and strains include, for example, Agricultural Technology Research Organization Hokkaido Agricultural Research Center, Hokkaido Agricultural Research Center currently registering varieties, North 1st, North 2nd, North 5th, North 8th, North system 10 etc. are mentioned. Among these, North type No. 1 (variety registration name North Sea T8) has a high rutin content and has a characteristic that it is difficult to collapse, and is suitable for increasing the harvest time and increasing the yield. In terms, it is preferable.

―Plant body―
There is no restriction | limiting in particular as a plant body of the said tartary buckwheat, According to the objective, it can select suitably, For example, the said tartary buckwheat leaf, a stem, a fruit, a flower, a sprout etc. are mentioned. Among these, at least one of the tartary buckwheat leaf and stem is particularly preferable in that the rutin content is abundant.
Moreover, there is no restriction | limiting in particular also as the collection time of the said tartary buckwheat plant body, Although it can select suitably according to the objective, The thing to a flowering time is especially preferable at the point which is rich in rutin content.
The tartary buckwheat plant may be used alone or in combination of two or more.

―Dry ground product―
The method for preparing a dry pulverized product of the tartary buckwheat plant is not particularly limited and may be appropriately selected depending on the purpose. For example, after drying the tartary buckwheat plant at an appropriate treatment temperature, And a method of pulverizing by various methods.
There is no restriction | limiting in particular as said drying method, According to the objective, it can select suitably, For example, drying in a thermostat, drying with a hot air, freeze-drying etc. are mentioned. There is no restriction | limiting in particular as processing temperature at the time of the said drying, Although it can select suitably according to the objective, From points, such as a retention rate improvement of rutin and prevention of fading of a green pigment, it is about 30-40 degreeC low temperature. Drying in a constant temperature chamber or freeze drying is preferred.
There is no restriction | limiting in particular also as the said grinding | pulverization method, According to the objective, it can select suitably, For example, it can carry out using a well-known impact grinder etc.
There is no restriction | limiting in particular also in the magnitude | size of the dry ground material of the said tartary buckwheat plant body, It can select suitably according to the objective, For example, even if it is a coarse ground material about 16-30 mesh (1,000-500 micrometers) It may be a finely pulverized product of about 42 to 200 mesh (355 to 74 μm).

―Content of dry ground product of tartary buckwheat plant―
The content of the dry ground product of the tartary buckwheat plant in the solid food is not particularly limited and may be appropriately selected depending on the intended purpose, but is preferably 60 to 90% by mass in the solid food, 70 -85 mass% is more preferable, and 75-80 mass% is especially preferable. If the content of the dry ground product of the tartary buckwheat plant is less than 60% by mass, it may be difficult to produce and may be inferior in cost. If it exceeds 90% by mass, the tableted product may be easily broken. is there. On the other hand, when the content of the dry ground product of the tartary buckwheat plant is in the particularly preferred range, it is advantageous in that it is easy to produce, the tableted product is not easily collapsed, and the cost is excellent.

<Bridge derived from tartary buckwheat>
The tartary buckwheat linkage is not particularly limited as long as it is derived from the tartary buckwheat as described above, and can be appropriately selected according to the purpose. However, the tartary buckwheat plant is extracted with at least one of water and alcohol. The dried extract obtained by drying the obtained extract (hereinafter sometimes referred to as “Tsunagi 1”) and at least one of tartary buckwheat flour (hereinafter sometimes referred to as “Tsunagi 2”) Is particularly preferred.

―Tsunagi 1―
There is no restriction | limiting in particular as a manufacturing method of the said connection 1, According to the objective, it can select suitably, For example, the plant body of tartary buckwheat is extracted with water and / or alcohol, and the obtained extract is dried. Can be manufactured.

The tartary buckwheat plant used for the connection 1 is the same as described above.
The tartary buckwheat plant may be collected and, if necessary, cut to an appropriate size and then subjected to extraction as it is, or dried and pulverized to obtain a dried pulverized product, followed by extraction. Also good.

At least one of the water and alcohol is used as an extraction solvent for the tartary buckwheat plant in the production of the tether 1.
There is no restriction | limiting in particular as said water, According to the objective, it can select suitably, For example, purified water, distilled water, ultrapure water, tap water etc. are mentioned.
There is no restriction | limiting in particular as said alcohol, According to the objective, it can select suitably, For example, ethanol etc. are mentioned.
There is no restriction | limiting in particular as mixing ratio of the said water and the said alcohol in the said extraction solvent, Although it can select suitably according to the objective, Water: alcohol = 1: 4-4: 1 by mass ratio. Is preferred, 1: 2.3 to 2.3: 1 is more preferred, and 1: 1.2 to 1.2: 1 is particularly preferred. If the amount of the alcohol used is less than 0.25 times by mass with respect to the water, rutin may not be extracted efficiently. If the amount exceeds 4 times, the tar-like substance other than rutin may be used. May be extracted. On the other hand, if the mixing ratio of the water and the alcohol is within the particularly preferred range, rutin can be extracted efficiently and inexpensively, and tar-like substances can also be removed. It is advantageous.

  The amount ratio of the tartary buckwheat plant and the extraction solvent (at least one of water and alcohol) during the extraction is not particularly limited and may be appropriately selected according to the purpose. Tartary buckwheat plant: extraction solvent = 1: 6 to 1:14 is preferable, 1: 7 to 1:13 is more preferable, and 1: 9 to 1:11 is particularly preferable. If the amount of the extraction solvent used is less than 6 times the mass ratio of the tartary buckwheat plant, the amount of rutin extracted and recovered may be reduced, and if it exceeds 14 times, the cost is inferior. Sometimes. On the other hand, when the ratio of the amount of the tartary buckwheat plant to the extraction solvent is within the particularly preferred range, it is advantageous in that the amount of rutin extracted and recovered is increased and the cost is excellent.

  There is no restriction | limiting in particular as temperature at the time of the said extraction, Although it can select suitably according to the objective, 60-90 degreeC is preferable, 70-90 degreeC is more preferable, and 80-90 degreeC is especially preferable. If the temperature at the time of extraction is less than 60 ° C., the amount of rutin extracted and recovered may decrease. Even if the temperature exceeds 90 ° C., the amount of rutin extracted and recovered may decrease due to excessive evaporation of alcohol. is there. On the other hand, when the temperature during the extraction is within the particularly preferable range, it is advantageous in that the amount of rutin extracted and recovered increases.

  There is no restriction | limiting in particular as a method of drying the extract obtained by the said extraction, Although it can select suitably according to the objective, For example, the drying method by spray drying (spray drying) is preferable. The spray drying can be performed using, for example, a known spray dryer.

If the tether 1 is used as a tartary buckwheat-derived tether, a dry pulverized product of the tartary buckwheat plant can be easily formed. In addition, since the tether 1 is a highly rutin-containing substance obtained by further drying the extract of tartary buckwheat containing rutin, it is advantageous in that the rutin content in the solid food can be improved.
Here, there is no restriction | limiting in particular as rutin content in the said connection 1, Although it can select suitably according to the objective, 3-20 mass% is preferable in the said connection 1, and 10-18 mass% is preferable. More preferred is 11 to 15% by mass. If the rutin content is less than 3% by mass, it may be difficult to adjust (improve) the rutin content in the solid food as desired. If it exceeds 20% by mass, other than rutin Of tar-like substances may be mixed. On the other hand, when the rutin content is within the particularly preferable range, it is advantageous in that the rutin content in the solid food can be easily adjusted as desired.
The rutin content can be measured, for example, by high performance liquid chromatography.

―Tsunagi 2―
The tether 2 is buckwheat flour of the tartary buckwheat.
The tartary buckwheat flour is not particularly limited and may be appropriately selected depending on the intended purpose. For example, tartary buckwheat berries may be prepared by dry pulverization, or a commercially available product may be used.

There is no restriction | limiting in particular as a usage method of the said connection 2, According to the objective, it can select suitably, For example, it can be used by making the buckwheat flour of the said tartary buckwheat and water, and using it as paste-form. it can.
There is no restriction | limiting in particular as said water, According to the objective, it can select suitably, For example, purified water, distilled water, ultrapure water, tap water etc. are mentioned.
Hereinafter, the term “tether 2” may mean the glue-like tether 2.

  Moreover, there is no restriction | limiting in particular as mixing amount ratio of the said buckwheat flour and the said water, Although it can select suitably according to the objective, Buckwheat flour: Water = 1: 5-1: 20 is mass ratio. Preferably, 1:10 to 1:18 is more preferable, and 1:13 to 1:16 is particularly preferable. If the amount of water used is less than 5 times the mass ratio of the buckwheat flour, it may be difficult to produce glue, and if it exceeds 20 times, the binding property may be inferior. . On the other hand, when the mixing ratio of the buckwheat flour and the water is within the particularly preferable range, it is advantageous in that a paste having excellent binding properties can be easily produced.

  Moreover, there is no restriction | limiting in particular as a mixing method of the said buckwheat flour and the said water, According to the objective, it can select suitably, For example, it can carry out using a well-known heating stirring mixer.

Use of the tether 2 as a tartary buckwheat-derived tether is advantageous in that a dried pulverized product of the tartary buckwheat plant can be more firmly formed. Since the tether 2 has a strong binding ability, it is possible to produce a solid food that does not easily collapse. Moreover, since the said connection 2 is buckwheat flour of tartary buckwheat, it is advantageous also at the point which can give the flavor and fragrance derived from the said buckwheat flour to the said solid food.
Here, there is no restriction | limiting in particular as rutin content in the said connection 2 (paste form), Although it can select suitably according to the objective, 0.1-1 mass in the said connection 2 (paste form) % Is preferable, 0.2 to 0.8 mass% is more preferable, and 0.3 to 0.5 mass% is particularly preferable. When the rutin content is less than 0.1% by mass, the binding property may be inferior, and when it exceeds 1% by mass, the paste may become too hard. On the other hand, when the rutin content is within the particularly preferable range, it is advantageous in that a good paste having excellent binding properties is obtained.
The rutin content can be measured, for example, by high performance liquid chromatography.

―Connect 1 and Connect 2―
Moreover, the said connection 1 and the said connection 2 may use any 1 type individually, and may use 2 types together. If the two types are used in combination, it is advantageous in that a solid food having both of the advantages as described above can be produced.
There is no restriction | limiting in particular as each usage-amount ratio at the time of using the said connection 1 and the said connection 2 together, Although it can select suitably according to the objective, Connection 1: Connection 2 = 1: 1 by mass ratio. 0.5 to 1: 2 is preferable, 1: 0.8 to 1: 1.8 is more preferable, and 1: 1 to 1: 1.2 is particularly preferable. If the amount of the binder 2 used is less than 0.5 times the mass amount of the binder 1 used, it may be difficult to produce a solid food. The rutin content may be low. On the other hand, if the amount ratio of the binder 1 and the binder 2 is within the particularly preferable range, it is advantageous in that the solid food can be made to have a desired rutin content and is easy to manufacture. is there.

―Content of thorn buckwheat-
The content of the tartary buckwheat-derived binder in the solid food is not particularly limited and may be appropriately selected depending on the intended purpose. However, in the solid food, 10 to 40% by mass is preferable, and 15 to 35% by mass. Is more preferable, and 20-30 mass% is especially preferable. If the content of the tartary buckwheat-derived binder is less than 10% by mass, the tableted product may be easily broken, and if it exceeds 40% by mass, it may be difficult to tablet. On the other hand, when the content of the tartary buckwheat binder is within the particularly preferred range, it is advantageous in that tableting is easy and the tableted product is not easily broken.

<Other ingredients>
The other ingredients are not particularly limited as long as they do not impair the effects of the present invention, and can be appropriately selected according to the purpose. However, the solid food has a high content of tartary buckwheat, and further, tartary buckwheat. In terms of enabling more efficient intake of tartary buckwheat with a content of 100% by mass, the other components are preferably components derived from tartary buckwheat. For example, tartonic soba sprout dry powder and the like can be mentioned.
The content of the other components is not particularly limited as long as it does not impair the effects of the present invention, and can be appropriately selected according to the purpose.

<Dosage form>
There is no restriction | limiting in particular as a dosage form of the said solid food, Although it can select suitably according to the objective, For example, a tablet, a tablet, a pill, etc. are mentioned. Of these, tablets are preferred. Moreover, there is no restriction | limiting in particular also as a shape of the said solid food, According to the objective, it can select suitably, For example, a round shape, a triangular shape, a square shape etc. are mentioned.
The solid food may be fast-decaying or slow-release, but since tartary buckwheat has a bitter taste, it does not feel a bitter taste when ingested. Release is considered preferable. The degree of rapid disintegration and sustained release can be adjusted as appropriate by changing the type of bridging, the amount of bridging, etc. during the production of the solid food.

<Physiological action>
Since the solid food is particularly rich in rutin, it can be expected to have various physiological effects such as capillary strengthening action, blood pressure stabilizing action, blood sugar level and cholesterol lowering action, and therefore the solid food is It is particularly suitable as a functional food intended for rutin intake.

<Rutin content>
There is no restriction | limiting in particular as rutin content in the said solid food, Although it can select suitably according to the objective, 0.1-20 mass% is preferable, 0.2-15 mass% is more preferable, 0 3 to 13% by mass is particularly preferable. If the rutin content is less than 0.1% by mass, the various physiological effects of a desired level may not be expected, and if it exceeds 20% by mass, there is a concern that a side effect may occur. On the other hand, when the rutin content is within the particularly preferable range, it is advantageous in that it can be expected that the safety is high and the various physiological functions are effectively exhibited.

<Intake>
There is no restriction | limiting in particular as the intake of the said solid food, For example, it can select suitably according to the objective so that a desired amount of rutin can be ingested. For example, the standard of rutin intake per day is preferably 5 to 250 mg, more preferably 10 to 100 mg, and particularly preferably 20 to 30 mg. If the daily intake of rutin is less than 5 mg, the various physiological effects of the desired degree may not be expected, and if it exceeds 250 mg, there is a concern that side effects may occur. On the other hand, if the daily intake of rutin is within the particularly preferred range, it is advantageous in that the safety is high and the various physiological effects can be expected to be effectively exhibited.

(Production method)
The production method of the present invention for producing the solid food includes a step of mixing and shaping a dry pulverized product of the tartary buckwheat plant and the tartary buckwheat-derived binder, preferably further containing rutin in the solid food It includes a step of adjusting the amount, and further includes other steps as necessary.

<Mixed>
The mixing can be performed according to a known mixing method for solid food. For example, it can be performed using a known stirring mixer.
The mixing amount ratio between the dry ground product of the tartary buckwheat plant and the binder derived from the tartary buckwheat at the time of mixing is not particularly limited and can be appropriately selected according to the purpose. Dry pulverized product of plant: tartary buckwheat connection = 99: 1 to 51:49 is preferable, 1: 0.05 to 1: 0.5 is more preferable, and 1: 0.1 to 1: 0.4 is further A ratio of 1: 0.2 to 1: 0.3 is particularly preferable. The use amount of the tartary buckwheat-derived binder is less than about 0.01 times in mass ratio with respect to the use amount of the dry ground product of the tartary buckwheat plant, and the tableted product may be easily broken. If it exceeds about 0.96 times, it may be difficult to produce. On the other hand, when the mixing ratio of the dry ground product of the tartary buckwheat plant and the binder derived from the tartary buckwheat is within the particularly preferred range, it is advantageous in that it is easy to tablet and the tableted product is not easily collapsed. It is.
Moreover, the said mixture amount ratio can also be suitably determined so that a rutin content may become as desired in the process of adjusting the rutin content in the said solid food so that it may mention later.

<Molding>
The molding can be performed according to a known solid food molding method. For example, it can be performed using a known tableting machine.
There is no restriction | limiting in particular as a size of the solid foodstuff after the said shaping | molding, Although it can select suitably according to the objective, 100-500 mg is preferable, 250-300 mg is more preferable, 200-250 mg is especially preferable. If the size is less than 100 mg, there may be no commercially available tableting machine mold and production may be difficult, and if it exceeds 500 mg, it may be too large to be easy to drink. On the other hand, when the size is within the particularly preferable range, it is advantageous in that it is easy to drink regardless of the shape.

<Adjustment of rutin content>
The method for adjusting the rutin content in the solid food is not particularly limited and may be appropriately selected depending on the intended purpose. For example, the rutin content in a tartary buckwheat plant extract is measured. By calculating the rutin content in the dry pulverized product of the tartary buckwheat plant and the rutin content in the tartary buckwheat-derived binder, and then according to the calculated rutin content, the tartary buckwheat plant It is preferably carried out by adjusting the mixing amount ratio between the dry pulverized body and the tartary buckwheat.
The rutin content can be measured, for example, by high performance liquid chromatography.

According to the rutin content adjusting step as described above, the rutin content in a plurality of solid foods can be adjusted to a constant value, and the properties as a product such as a functional food for the purpose of ingesting rutin are improved. This is advantageous in that it can.
The rutin content in the tartary buckwheat plant varies greatly depending on the tartary buckwheat strain, type, collection time, collection location, etc., but if this step is carried out, in such a case, the rutin content in solid foods This is advantageous in that the content can be adjusted to be constant.

(Connecting agent)
The tether 1 and tether 2 are not only suitable as a tether in the solid food, but also suitable as a tether for any food. Accordingly, the present invention is a bridging characterized in that it comprises an extract dried product (the bridging 1) obtained by extracting the tartary buckwheat plant with at least one of the water and alcohol and drying the obtained extract. The present invention also relates to a binder and a binder agent characterized by comprising buckwheat flour of the tartary buckwheat (the binder 2).
The said connection 1 and the said connection 2 may be used individually by 1 type, and may use 2 types together.

  The food to which the binder is applied is not particularly limited and can be appropriately selected from any food according to the purpose. For example, tartary buckwheat noodles, general buckwheat noodles, udon noodles, pasta, etc. Examples include noodles, cookies, cakes and other confectionery, and bread.

The tethering agent can be added to the food in an ordinary manner, for example, at any stage such as before cooking, during cooking, or after cooking.
There is no restriction | limiting in particular as addition amount with respect to the said foodstuff for the said binder, It can select suitably according to the kind of foodstuff, the objective of the said binder, etc.

  The bridging agent has advantages as described in the items of the bridging 1 and the bridging 2, and is advantageous in that it is excellent in food safety because it is derived from tartary buckwheat.

  Examples of the present invention will be described below, but the present invention is not limited to these examples.

(Production Example 1: Production of tether 1)
Extraction was carried out by adding a water / ethanol mixture (by weight, water / ethanol = 1/1) (10 kg) to a dry ground product (1 kg) of tartary buckwheat leaves and stems. After extraction, the obtained extract was filtered, concentrated, re-concentrated and then heat sterilized at 90 ° C. for 1 hour. After heat sterilization, it was dried by spray drying, and pulverization, mixing, and sieving steps were performed to obtain a binder 1.
The rutin content in the obtained binder 1 was 13% by mass as measured by high performance liquid chromatography. Therefore, the rutin content in the dry ground product of tartary buckwheat leaves and stems was calculated to be 5.6% by mass.

(Production Example 2: Production of Tether 2)
Tap water (3 kg) was added to tartary buckwheat flour (200 g) and mixed. After stirring under heating conditions, the mixture was cooled by natural cooling to obtain paste-like binder 2.
The rutin content in the paste-like binder 2 was 0.15% by mass as measured by high performance liquid chromatography. Therefore, the rutin content in tartary buckwheat flour was calculated to be 2.1% by mass.

(Example 1: Production of solid food (tablet 1) using tether 1)
A dry ground product of tartary buckwheat leaves and stems (2.4 kg: 80% by mass) and tuna 1 (0.6 kg: 20% by mass) obtained in Production Example 1 were mixed, and a water / ethanol mixture (mass ratio). Then, 0.9 kg of water / ethanol = 1/1) was added and kneaded. The kneaded material was dried at 50 to 60 ° C. for a whole day and night (about 24 hours), and then pulverized and tableted to produce tablet 1.
It was confirmed by a hardness meter that the obtained tablet 1 maintained a firm tablet shape and was hard and not easily collapsed. In addition, it was confirmed that the tablet 1 was easily taken by a human (woman). In addition, since all the said tablets 1 are comprised from the raw material derived from a tartary buckwheat, it can be said that it is a tablet with a tartary buckwheat content of 100 mass%.
In addition, the rutin content in the tablet 1 refers to the value of the rutin content in the binder 1 obtained in the production example 1, and the value of the rutin content in the dry ground product of tartary buckwheat leaves and stems, Each mixing ratio was adjusted by selecting as described above. Moreover, it was able to confirm that the rutin content in the said tablet 1 was 4 mass% by analyzing by a high performance liquid chromatograph method.

(Example 2: Production of solid food (tablet 2) using the binder 2)
A dry pulverized product of tartary buckwheat leaves and stems (2.6 kg: 85% by mass) and paste-like binder 2 (0.4 kg: 15% by mass) obtained in Production Example 2 were mixed, and a water / ethanol mixture. (Weight ratio, water / ethanol = 1/1) 0.9 kg was added and kneaded. The kneaded material was dried at 50 to 60 ° C. for a whole day and night (about 24 hours), then pulverized and tableted to produce tablet 2.
It was confirmed by a hardness meter that the obtained tablet 2 kept a firm tablet shape and was hard and not easily collapsed. In addition, it was confirmed that the tablet 2 was easily taken by a human (female). In addition, since all the said tablets 2 are comprised from the raw material derived from a tartary buckwheat, it can be said that it is a tablet with a tartary buckwheat content of 100 mass%.
In addition, the rutin content in the tablet 2 is the value of the rutin content in the dry ground product of tartary buckwheat leaves and stems obtained in the production example 1, and the rutin content in the binder 2 obtained in the production example 2 With reference to the value of content, it adjusted by selecting each mixing amount ratio as mentioned above. Moreover, it was able to confirm that the rutin content in the said tablet 2 was 3 mass% by analyzing by a high performance liquid chromatograph method.

(Example 3: Production of solid food (tablet 3) using tethers 1 and 2)
Tartary buckwheat leaf and stem dried pulverized product (2.4 kg: 80% by mass), bridging 1 obtained in Production Example 1 (0.3 kg: 10% by mass), and glue obtained in Production Example 2 The binder 2 (0.3 kg: 10% by mass) was mixed, and 0.9 kg of a water / ethanol mixture (mass ratio, water / ethanol = 1/1) was added and kneaded. The kneaded material was dried at 50 to 60 ° C. for a whole day and night (about 24 hours), and then pulverized and tableted to produce tablet 3.
It was confirmed with a hardness meter that the obtained tablet 3 was a firm and hard-to-collapse tablet shape. In addition, it was confirmed that the tablet 3 was easy to take by actually taking it by a human (woman). In addition, since all the said tablets 3 are comprised from the raw material derived from a tartary buckwheat, it can be said that it is a tablet with a tartary buckwheat content of 100 mass%.
In addition, the rutin content in the tablet 3 is the value of the rutin content in the binder 1 obtained in the production example 1, the value of the rutin content in the dry ground product of tartary buckwheat leaves and stems, and With reference to the value of rutin content in tether 2 obtained in Production Example 2, each mixing amount ratio was adjusted as described above. Moreover, it has confirmed that the rutin content in the tablet 3 was 4.2 mass% by analyzing by a high performance liquid chromatograph method.

(Comparative Example 1: Production of solid food (tablet) without using a binder)
0.3 kg of a water / ethanol mixture (by weight, water / ethanol = 1/1) was added to kneaded tartary buckwheat leaves and stems (1 kg: 100% by mass) and kneaded. The kneaded product was dried at 50 to 60 ° C. for a whole day and night (about 24 hours), then pulverized and tableted.
As a result, in the case of Comparative Example 1 in which the tartary buckwheat-derived binder was not used (both the tether 1 and the tether 2 of the present invention were not used), even if tableting, the granular material did not solidify well. It was in a state where it collapsed immediately and could not be made into a tablet.

(Application Example 1: Application of Tsunagi 1 to other foods)
Wheat flour (70% by mass), tartary buckwheat flour (25% by mass) and tuna 1 (5% by mass) obtained in Production Example 1 were mixed, and water was added to the whole flour (wheat flour, tartary buckwheat flour, and It added and kneaded 35-45 mass% with respect to tether 1). The kneaded product was stretched into a plate shape and shredded to produce tartary buckwheat noodles.
The obtained tartary buckwheat noodles had increased sweetness and umami as compared with those not using the binder 1 (see Comparative Example 2). From this, it was found that the binder 1 obtained in Production Example 1 can be suitably used as a binder for noodles other than tablets. In addition, since the tartary buckwheat noodles use Tsunagi 1, it has a high rutin content compared to normal tartary buckwheat noodles, and the rutin content is 1.2% by mass. there were.

(Application Example 2: Application of Tsunagi 2 to other foods)
Wheat flour (70% by mass) and paste-like binder 2 (30% by mass) obtained in Production Example 2 are mixed, and shortening, beet granulated sugar, whole egg, swelling agent, and salt are added as appropriate. And kneaded. The kneaded product was stretched into a plate shape, punched out, and baked in an oven to produce a cookie.
The obtained cookie had an increased feeling of crunch compared with the one not using the binder 2 (see Comparative Example 3). From this, it was found that the binder 2 obtained in Production Example 2 can be suitably used as a cookie binder other than tablets. Moreover, since the said cookie uses the binder 2, it has a high rutin content compared with a normal cookie, The rutin content was 0.3 mass%.

(Application Example 3: Application of Tsunagi 1 and 2 to other foods)
Wheat flour (70% by mass), binder 1 (5% by mass) obtained in Production Example 1 and paste-like binder 2 (25% by mass) obtained in Production Example 2 are mixed, yeast, sugar And the salt was added appropriately and kneaded. After the kneaded material (dough) was fermented, it was molded and baked in an oven to produce bread.
The resulting bread had an increased umami taste as compared to the bread not using any of the binders 1 and 2 (see Comparative Example 4). From this, it was found that the tether 1 obtained in Production Example 1 and the tether 2 obtained in Production Example 2 can be suitably used, for example, as a bread tie other than tablets. In addition, since the bread uses the binder 1 and the binder 2, the bread has a high rutin content as compared with a normal bread, and the rutin content is 0.7% by mass. It was.

(Comparative Example 2: Production of food when no binder is used)
Tartary buckwheat noodles were produced in the same manner as Application Example 1 except that the tether 1 was not used. The obtained tartary buckwheat noodles felt bitter taste somewhat stronger than that of Application Example 1 and had a low rutin content of 0.5% by mass.

(Comparative Example 3: Production of food when no binder is used)
A cookie was manufactured in the same manner as Application Example 2 except that the binder 2 was not used. The obtained cookie had a slightly reduced feeling compared to the application example 2, and had a low rutin content of 0% by mass.

(Comparative Example 4: Production of food when no binder is used)
A bread was produced in the same manner as in Application Example 3 except that neither the tether 1 nor the tether 2 was used. The resulting bread had a normal flavor, but its rutin content was low, 0% by weight.

  Since the solid food of the present invention is capable of efficiently ingesting tartary buckwheat rich in rutin, it is possible to ingest rutin, which is said to have capillarity strengthening action, blood pressure stabilization action, blood sugar level and cholesterol lowering action, etc. It is useful as the intended functional food. Moreover, the binder for use in the present invention is not only suitable for use in the solid food of the present invention, but also suitable for use in any food such as noodles.

Claims (11)

  A solid food comprising a dried ground product of tartary buckwheat and a thorn buckwheat-derived binder.   2. The solid food according to claim 1, wherein the tartary buckwheat linkage is an extract dried product obtained by extracting a tartary buckwheat plant with water and / or alcohol and drying the obtained extract.   The solid food according to any one of claims 1 to 2, wherein the tartary buckwheat is a tartary buckwheat flour.   4. The solid food according to claim 1, wherein the tartary buckwheat plant is at least one of tartary buckwheat leaves and stems.   The solid food according to any one of claims 1 to 4, wherein the rutin content is 0.1 to 20% by mass.   A method for producing a solid food according to any one of claims 1 to 5, wherein the dried ground product of tartary buckwheat and a tartary buckwheat are mixed and molded. .   The method for producing a solid food according to claim 6, wherein the mixing ratio of the dry ground product of the tartary buckwheat plant and the tartary buckwheat-derived binder is 99: 1 to 51:49 in mass ratio.   The method for producing a solid food according to claim 6, wherein the rutin content in the solid food is adjusted.   By adjusting the rutin content in solid foods, measuring the rutin content in the extract of tartary buckwheat plant, the rutin content in the dry pulverized product of tartary buckwheat plant, and in the binder derived from tartary buckwheat The rutin content is calculated respectively, and then, according to the calculated rutin content, the mixing amount ratio between the dried ground product of the tartary buckwheat plant and the tartary buckwheat binder is adjusted. The manufacturing method of solid food of description.   An agent for bridging, comprising an extract dried product obtained by extracting a plant body of tartary buckwheat with at least one of water and alcohol and drying the obtained extract. A bristle agent characterized by comprising buckwheat flour from tartary buckwheat.