JP2766259B1 - Manufacturing method of buckwheat flour and processed buckwheat flour - Google Patents
Manufacturing method of buckwheat flour and processed buckwheat flourInfo
- Publication number
- JP2766259B1 JP2766259B1 JP9234362A JP23436297A JP2766259B1 JP 2766259 B1 JP2766259 B1 JP 2766259B1 JP 9234362 A JP9234362 A JP 9234362A JP 23436297 A JP23436297 A JP 23436297A JP 2766259 B1 JP2766259 B1 JP 2766259B1
- Authority
- JP
- Japan
- Prior art keywords
- buckwheat
- buckwheat flour
- rutin
- flour
- component
- 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.)
- Expired - Fee Related
Links
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Cereal-Derived Products (AREA)
- Noodles (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
【要約】
【課題】 ルチン分解酵素が確実に失活されたダッタン
種そば粉を容易に得ることのできるダッタン種そば粉の
製造方法を提供する。
【解決手段】 ダッタン種のそば種子に水蒸気を用いた
湿熱処理を施し、前記そば種子中に含まれているルチン
分解酵素を実質的に失活せしめた後、前記そば種子を製
粉することを特徴とする。Abstract: PROBLEM TO BE SOLVED: To provide a method for producing a dutch buckwheat flour which can easily obtain a dutch buckwheat flour in which a rutin-degrading enzyme is surely inactivated. SOLUTION: The buckwheat seeds are subjected to wet heat treatment using steam with respect to dattan seeds to substantially inactivate the rutin degrading enzyme contained in the buckwheat seeds, and then the buckwheat seeds are milled. And
Description
【０００１】[0001]
【発明の属する技術分野】本発明はダッタン種そば粉の
製造方法及びそば粉加工品に関し、更に詳細にはダッタ
ン種のそば種子からそば粉を製造するダッタン種そば粉
の製造方法、及びダッタン種そば粉を用いた生めん等の
そば粉加工品に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing buckwheat flour and a processed buckwheat product, and more particularly, to a method for producing buckwheat flour from buckwheat seeds of the dattan species, and a method for producing buckwheat flour. The present invention relates to processed buckwheat flour such as raw noodles using buckwheat flour.
【０００２】[0002]
【従来の技術】ダッタン種のそば種子から製粉したダッ
タン種そば粉には、日本そば種子から製粉したそば粉
（普通種そば粉）と比較して、約１００倍ほどのルチン
成分が含まれている。このルチン成分は、高血圧や動脈
硬化の予防等に有効な成分であることが知られているた
め、ダッタン種そば粉は健康食品用素材として注目され
つつある。しかし、ダッタン種そば粉中には、加水によ
って作用するルチン分解酵素が含有されており、ダッタ
ン種そば粉に加水して麺やパン等に加工する際に、ルチ
ン成分が分解される。このため、ダッタン種そば粉から
得た麺やパン等を食しても、ダッタン種そば粉に含まれ
ているルチン成分量に基づいて期待されるルチン成分量
を摂取できないという問題がある。このため、特公平５
−６３１３３号公報においては、ダッタン種のそば種子
又はダッタン種そば粉に加熱処理を施し、そば種子又は
そば粉中に含まれているルチン分解酵素を失活させるダ
ッタン種そば粉の製造方法が提案されている。2. Description of the Related Art Dattan buckwheat flour milled from dattan buckwheat seeds contains about 100 times as much rutin as buckwheat flour milled from Japanese buckwheat seeds (normal buckwheat flour). I have. Since this rutin component is known to be an effective component for preventing hypertension, arteriosclerosis, etc., dattan buckwheat flour is attracting attention as a health food material. However, the buckwheat flour contains a rutin-degrading enzyme that acts by adding water, and the rutin component is decomposed when the buckwheat flour is added to the buckwheat flour and processed into noodles or bread. For this reason, there is a problem that even when eating noodles or bread obtained from the dutch buckwheat flour, it is not possible to ingest the expected amount of the rutin component based on the amount of the rutin component contained in the dutch buckwheat flour. For this reason,
JP-63133-A proposes a method for producing a dutch buckwheat flour in which a buckwheat seed of buckwheat seed or buckwheat buckwheat is subjected to heat treatment to inactivate the rutin degrading enzyme contained in the buckwheat seed or buckwheat flour. Have been.
【０００３】[0003]
【発明が解決しようとする課題】この様に、ルチン分解
酵素を失活することができれば、ダッタン種のそば種子
中に大量に含有されているルチン成分を、実質的に保持
しつつダッタン種そば粉をめんやパン等に加工できる。
このため、ダッタン種そば粉を用いて得られためんやパ
ン等を食することによって、大量のルチン成分を摂取で
きる。しかしながら、本発明者等の実験によれば、ダッ
タン種のそば種子又はダッタン種そば粉に乾熱処理を施
しても、ルチン分解酵素を実質的に失活できず、ダッタ
ン種そば粉をめんやパン等を製造する際の加水によって
ルチン成分が大幅に減少することが判明した。また、ダ
ッタン種そば粉を原料に用いためん等は苦味が強いた
め、苦味を和らげて適度な苦味を呈するめん等のそば粉
加工品が要望されている。そこで、本発明の第１の課題
は、ルチン分解酵素が確実に失活されたダッタン種そば
粉を容易に得ることのできるダッタン種そば粉の製造方
法を提供することにある。更に、本発明の第２の課題
は、適度な苦味を呈し得るめん等のそば粉加工品を提供
することにある。As described above, if the rutin-degrading enzyme can be deactivated, the rutin component contained in a large amount in the buckwheat seeds of the Dattan species can be substantially retained, while the rutin component is substantially retained. Powder can be processed into noodles or bread.
For this reason, a large amount of rutin components can be ingested by eating noodles, bread and the like obtained using the dutch buckwheat flour. However, according to the experiments of the present inventors, even if dry heat treatment is applied to the buckwheat seeds of the dattan species or the buckwheat flour, the rutin-degrading enzyme cannot be substantially inactivated, and the dutch buckwheat flour is noodles or bread. It has been found that the rutin component is greatly reduced by the addition of water during the production of the products. In addition, since noodles and the like made of dutch buckwheat flour have a strong bitterness, processed buckwheat products such as noodles that reduce bitterness and exhibit moderate bitterness are demanded. Therefore, a first object of the present invention is to provide a method for producing a dutch buckwheat flour which can easily obtain a dutch buckwheat flour in which a rutin-degrading enzyme is surely inactivated. Further, a second object of the present invention is to provide a processed buckwheat flour such as noodle which can exhibit a moderate bitterness.
【０００４】[0004]
【課題を解決するための手段】本発明者等は、前記課題
を解決すべく、ルチン分解酵素について種々調査したと
ころ、ルチン分解酵素によって分解されたルチン成分
は、ケルセチン成分となること、及び生めん中のケルセ
チン成分が増加すると、その生めんの呈する苦味も増加
することが判明した。この様な知見を基にして本発明者
等は検討を重ねた結果、ダッタン種のそば種子に湿熱処
理を施すことによって、確実にルチン分解酵素を失活で
きること、及びこの湿熱処理の時間を調整することによ
って、生めん中のケルセチン成分をコントロールでき、
ルチン成分が大量に含まれていると共に、適度の苦味を
呈するダッタン種そば粉特有の風味を呈する生めんを得
ることができることを見出し、本発明に到達した。Means for Solving the Problems The present inventors have conducted various investigations on rutin-decomposing enzymes in order to solve the above-mentioned problems, and found that the rutin component decomposed by the rutin-degrading enzyme becomes a quercetin component, and It was found that when the amount of quercetin component therein increased, the bitterness exhibited by the noodles also increased. Based on such findings, the present inventors have conducted repeated studies and found that by performing wet heat treatment on buckwheat seeds of the dattan species, it is possible to reliably inactivate rutin degrading enzymes and adjust the time of this wet heat treatment. By doing, you can control the quercetin component in the noodles,
The present inventors have found that it is possible to obtain noodles containing a large amount of a rutin component and exhibiting a flavor unique to a dutch buckwheat flour exhibiting a moderate bitterness, and arrived at the present invention.
【０００５】すなわち、本発明は、ダッタン種のそば種
子に水蒸気を用いた湿熱処理を施し、前記そば種子中に
含まれているルチン分解酵素を実質的に失活せしめた
後、前記そば種子を製粉することを特徴とするダッタン
種そば粉の製造方法にある。また、本発明は、ダッタン
種のそば種子を製粉して得たそば粉に加水して得られた
生めん等のそば粉加工品中に、ケルセチン成分が５０〜
２００ｍｇ％含有されていることを特徴とするそば粉加
工品にある。かかる本発明において、湿熱処理を、大気
圧下において、湿り飽和蒸気を用いて行うことにより、
簡易な設備によって湿熱処理を施すことができる。更
に、湿熱処理時間を、４０〜２４０秒とすることによっ
て、ダッタン種そば粉から得られた生めん等の色彩を鮮
やかな黄色とすることができ、且つケルセチン成分の含
有量を適量範囲とすることができる。尚、本発明におい
て言う「ルチン分解酵素を実質的に失活」とは、得られ
たダッタン種そば粉に加水した後に、湿熱処理前のダッ
タン種そば種子中のルチン成分量に対して少なくも５０
％のルチン成分が残存し得る程度に、ルチン分解酵素が
失活されて状態を言う。[0005] That is, the present invention is to provide a buckwheat seed of the buckwheat seed subjected to a moisture heat treatment using steam to substantially inactivate the rutin degrading enzyme contained in the buckwheat seed. A method for producing buckwheat flour, characterized by milling. The present invention also provides a buckwheat processed product such as raw noodles obtained by adding buckwheat flour obtained by milling dattan buckwheat seeds, wherein the quercetin component is 50 to 50%.
A buckwheat processed product characterized by containing 200 mg%. In the present invention, by performing the wet heat treatment under atmospheric pressure using wet saturated steam,
Moisture heat treatment can be performed with simple equipment. Furthermore, by setting the wet heat treatment time to 40 to 240 seconds, it is possible to make the color of the noodles and the like obtained from the dutch buckwheat flour bright yellow, and to adjust the content of the quercetin component to an appropriate range. Can be. In the present invention, "substantially deactivate the rutin-degrading enzyme" means that after adding to the obtained buckwheat flour, at least the amount of the rutin component in the buckwheat buckwheat seeds before the wet heat treatment. 50
The rutin-degrading enzyme is inactivated to such an extent that a% of rutin component can remain.
【０００６】本発明によれば、ダッタン種そば種子に、
水蒸気を用いて湿熱処理を施すことによって、そは種子
中のルチン分解酵素を確実に失活できる。このため、ダ
ッタン種そば種子を製粉して得たダッタン種そば粉中に
加水しても、大量のルチン成分を実質的に保持できる。
その結果、ダッタン種そば粉から得られた生めん等のそ
ば粉加工品を食することによって、大量のルチン成分を
摂取できる。また、湿熱処理の時間を調整することによ
って、最終的に得られる生めん等のそば粉加工品中に適
量のケルセチン成分を生成することができ、ルチン成分
が大量に含まれた生めん等のそば粉加工品に適度な苦味
を付与できる。このため、ダッタン種そば粉独特の風味
を呈すると共に、ルチン成分が大量に含まれた生めん等
のそば加工品を食することができる。According to the present invention, buckwheat buckwheat seeds
By performing the wet heat treatment using steam, the rutin degrading enzyme in the seed can be reliably inactivated. For this reason, even if water is added to the dutch buckwheat flour obtained by milling the dutch buckwheat seed, a large amount of rutin components can be substantially retained.
As a result, a large amount of rutin components can be ingested by eating processed buckwheat flour such as raw noodles obtained from dutch buckwheat flour. In addition, by adjusting the time of the moist heat treatment, an appropriate amount of quercetin component can be produced in the final buckwheat processed product such as raw noodles, and buckwheat flour such as raw noodles containing a large amount of rutin components Appropriate bitterness can be imparted to the processed product. Therefore, it is possible to eat processed buckwheat products such as raw noodles containing a large amount of rutin components, while exhibiting the unique flavor of the buckwheat flour.
【０００７】[0007]
【発明の実施の形態】本発明においては、ダッタン種の
そば種子に水蒸気を用いた湿熱処理を施すことが肝要で
ある。ここで、ダッタン種そば種子に乾熱処理を施して
も、ルチン分解酵素を実質的に失活することができな
い。このため、乾熱処理を施したダッタン種そば種子を
製粉して得たダッタン種そば粉に加水すると、そば粉中
のルチン成分が急激に減少すると共に、ケルセチン成分
が急増する。また、ダッタン種そば種子をそば粉にした
後、そば粉に湿熱処理を施した場合、ルチン分解酵素を
失活することは可能ではあるものの、そば粉が吸湿して
塊状となるため、その後の加工が困難となる。かかる湿
熱処理としては、大気圧下において、湿り飽和蒸気を用
いて行うことが、湿熱処理設備を簡易な設備することが
でき好ましい。DESCRIPTION OF THE PREFERRED EMBODIMENTS In the present invention, it is important to subject the buckwheat seeds of the dattan species to wet heat treatment using steam. Here, even if a dry heat treatment is applied to the buckwheat seeds, rutin degrading enzyme cannot be substantially inactivated. For this reason, when water is added to the buckwheat flour obtained by milling the dried buckwheat buckwheat seed, the rutin component in the buckwheat flour sharply decreases and the quercetin component rapidly increases. In addition, if the buckwheat flour is subjected to moist heat treatment after making the buckwheat seeds into buckwheat seeds, although it is possible to deactivate the rutin degrading enzyme, the buckwheat flour absorbs moisture and becomes lumpy, Processing becomes difficult. It is preferable to perform the wet heat treatment under atmospheric pressure using wet saturated steam because the wet heat treatment equipment can be simplified.
【０００８】この様な、湿熱処理において、湿熱処理時
間とルチン成分量又はケルセチン成分量との関係を図１
に示す。図１に示すルチン成分量とケルセチン成分量と
の測定は、先ず、蒸し器を用いてダッタン種そば種子に
水蒸気（飽和水蒸気）を当てた後、各ダッタン種そば種
子を製粉して得たダッタン種そば粉に加水率３０％とな
るように加水したサンプルを作成する。次いで、このサ
ンプルについて、液体クロマトグフィーによってルチン
成分量とケルセチン成分量とを測定した。図１では、ダ
ッタン種そば種子に水蒸気（飽和水蒸気）を当てる時間
を種々に変更した後、製粉したダッタン種そば粉に加水
して得たサンプルの各々について、液体クロマトグフィ
ーによってルチン成分量とケルセチン成分量とを測定し
た結果を示した。図１から明らかな様に、湿熱処理時間
が４０秒以上になると急激にルチン成分の残存率（湿熱
処理前のダッタン種そば種子中のルチン成分量に対し、
得られたダッタン種そば粉に加水した後に残存するルチ
ン成分量の割合）が増加し、１５０秒程度でルチン成分
の残存率の増加割合はほぼ飽和となる。一方、ケルセチ
ン成分は、湿熱処理の開始と同時にケルセチン成分が急
激に減少し、１５０秒程度でケルセチン成分の減少割合
もほぼ飽和に達する。FIG. 1 shows the relationship between the wet heat treatment time and the amount of rutin component or quercetin component in such wet heat treatment.
Shown in The measurement of the amount of rutin component and the amount of quercetin component shown in FIG. 1 was carried out by first applying steam (saturated steam) to dattan buckwheat seeds using a steamer, and then milling each dattan buckwheat seed. A sample is prepared by adding water to buckwheat flour so as to have a water content of 30%. Next, the rutin component amount and the quercetin component amount of this sample were measured by liquid chromatography. In FIG. 1, the amount of rutin component and quercetin were determined by liquid chromatography for each of the samples obtained by changing the time for applying steam (saturated steam) to the dattan buckwheat seeds and then adding water to the milled dattan buckwheat flour. The results obtained by measuring the amounts of the components are shown. As is clear from FIG. 1, when the wet heat treatment time becomes 40 seconds or more, the residual ratio of the rutin component rapidly (relative to the amount of the rutin component in the buckwheat seeds before the wet heat treatment,
The ratio of the amount of the rutin component remaining after being added to the obtained buckwheat flour increases, and the increase ratio of the residual ratio of the rutin component becomes substantially saturated in about 150 seconds. On the other hand, in the quercetin component, the quercetin component sharply decreases at the same time as the start of the wet heat treatment, and the decrease ratio of the quercetin component almost reaches saturation in about 150 seconds.
【０００９】ところで、湿熱処理を施さなかったダッタ
ン種そば種子を製粉して得たダッタン種そば粉を用いた
生めんは鮮やかな黄色をしているが、下記表１に示す様
に、湿熱処理時間が長くなるに従って、生めんの黄色の
程度を示すｂ値が低下する。特に、湿熱処理時間が２４
０秒を越える場合、得られた生めんの色彩は黒ぽいくす
みが見られるようになる。 また、そば種子に対する加熱処理時間が長くなるほど、
最終的に得られる生めん等の風味が低下する。このた
め、湿熱処理時間としては、４０〜２４０秒（好ましく
は６０〜１８０秒）程度とすることが、生めん等のそば
粉加工品中に残存するルチン成分の残存率を５０％以上
（好ましくは６０％以上）とすることができ、且つ生め
ん等の色彩や風味等を良好にできるため好ましい。By the way, the raw noodles using the dutch buckwheat flour obtained by milling the dutch buckwheat seeds not subjected to the moist heat treatment have a bright yellow color. As the length becomes longer, the b value indicating the degree of yellow of the noodles decreases. In particular, the wet heat treatment time is 24
When the time exceeds 0 seconds, the color of the obtained noodles becomes blackish. Also, the longer the heat treatment time for buckwheat seeds,
The flavor of raw noodles and the like finally obtained is reduced. Therefore, the moist heat treatment time is set to about 40 to 240 seconds (preferably 60 to 180 seconds), and the residual ratio of rutin components remaining in processed buckwheat flour such as raw noodles is 50% or more (preferably 60% or more), and the color, flavor and the like of the noodles can be improved.
【００１０】この様に、湿熱処理が施されたダッタン種
そば種子を、室温まで冷却・乾燥した後、普通種そば粉
と同様に、剥皮してから粉砕等の製粉を施してダッタン
種そば粉とする。かかるダッタン種そば粉には、ルチン
分解酵素が実質的に失活しているため、このそば粉に加
水して得た生めん等のそば粉加工品中には大量のルチン
成分が残存している。このため、この様な、ダッタン種
そば粉の加工品を食することによって、大量のルチン成
分を摂取できる。このダッタン種そば粉としては、加水
率が３０％程度となるように、そば粉に加水して３０分
程度放置した後、ルチン成分の残存率を５０％以上（好
ましくは６０％以上）で且つケルセチン成分が５０〜２
００ｍｇ％（好ましくは７０〜１５０ｍｇ％）含有され
るものが好適である。かかるそば粉を生そば等のそば粉
加工品にして食したとき、ルチン成分を大量に含み且つ
適度な苦味を伴うダッタン種そば粉特有な風味を味わう
ことができる。ここで、ケルセチン成分が２００ｍｇ％
を越える場合は、生そば等のそば粉加工品は過度の苦味
を伴い易い傾向にあり、ケルセチン成分が５０ｍｇ％未
満の場合は、生そば等のそば粉加工品はダッタン種そば
粉独特の風味に欠け易い傾向にある。[0010] As described above, the moist heat-treated dattan buckwheat seeds are cooled and dried to room temperature, and then peeled and pulverized to obtain dattan buckwheat flour in the same manner as ordinary seed buckwheat flour. And Since the rutin-degrading enzyme is substantially inactivated in such a buckwheat flour, a large amount of rutin components remains in processed buckwheat flour such as raw noodles obtained by adding water to the buckwheat flour. . Therefore, a large amount of rutin components can be ingested by eating such processed buckwheat flour. As this dutch buckwheat flour, water is added to buckwheat flour and left for about 30 minutes so that the water content is about 30%, and then the residual ratio of rutin component is 50% or more (preferably 60% or more) and Quercetin component is 50-2
What contains 00 mg% (preferably 70-150 mg%) is suitable. When such buckwheat flour is eaten as a processed buckwheat flour such as raw buckwheat, it can contain a large amount of rutin components and can taste the flavor unique to dattan buckwheat flour with moderate bitterness. Here, the quercetin component is 200 mg%
If the quercetin component exceeds 50 mg%, the processed buckwheat flour, such as raw buckwheat, tends to have an excessive bitterness. Tend to lack.
【００１１】このケルセチン成分の調整は、ダッタン種
そば種子に施す湿熱処理時間を調整することによって行
うことができ、ダッタン種そば種子に対して上述した湿
熱処理を４０〜２４０秒（好ましくは６０〜１８０秒）
間ほど施すことによって、生そば等のそば粉加工品中の
ルチン成分の残存率を５０％以上（好ましくは６０％以
上）で且つケルセチン成分を５０〜２００ｍｇ％（好ま
しくは７０〜１５０ｍｇ％）の範囲内とすることができ
る。また、ダッタン種そば粉中に、ケルセチン成分を実
質的に含有しない小麦粉等の食用粉を混合し、ケルセチ
ン成分量を調整してもよい。尚、本発明に係るダッタン
種そば粉は、生めんの他に、乾めん、即席めん、パン、
菓子等の種々のそば粉加工品とすることができる。[0011] The quercetin component can be adjusted by adjusting the duration of the moist heat treatment applied to the buckwheat buckwheat seeds. The moist heat treatment of the buckwheat buckwheat seeds is performed for 40 to 240 seconds (preferably 60 to 240 seconds). 180 seconds)
By applying for a while, the residual ratio of the rutin component in the processed buckwheat flour such as raw buckwheat is 50% or more (preferably 60% or more) and the quercetin component is 50 to 200 mg% (preferably 70 to 150 mg%). It can be in the range. In addition, edible flour such as flour substantially not containing a quercetin component may be mixed into the dutch buckwheat flour to adjust the amount of the quercetin component. In addition, the dutch buckwheat flour according to the present invention, in addition to raw noodles, dried noodles, instant noodles, bread,
Various buckwheat flour products such as confectionery can be obtained.
【００１２】[0012]
【実施例】以下、本発明について実施例によって更に詳
細に説明する。 実施例１ 蒸し器の底面に１〜２ｃｍに堆積したダッタン種そば種
子に、大気圧下で湿り飽和蒸気を６０秒（１分）間ほど
当てた後、室温まで冷却・乾燥したダッタン種そば種子
を、普通そば粉の製粉と同様に、剥皮、粉砕等の製粉を
施してダッタン種そば粉とした。このダッタン種そば粉
中のルチン成分量を液体クロマトグラフィーによって測
定したところ、ルチン含有量は１７９０ｍｇ％であっ
た。更に、得られたダッタン種そば粉１０ｇに水３ｍｌ
（加水率３０％）を添加撹拌した後、室温下で３０分間
ほど放置したものをサンプルとし、液体クロマトグラフ
ィーによってルチン成分及びケルセチン成分の各々の含
有量を測定した。その結果、サンプル中のルチン成分の
含有量は１１１０ｍｇ％であり、ダッタン種そば粉中の
ルチン成分量に対するサンプル中のルチン成分の残存率
は６２％であった。また、サンプル中のケルセチン成分
の含有量は２８０ｍｇ％であった。尚、液体クロマトグ
ラフィーの測定条件は下記の通りである。 装置 ；Shimazu ＬＣ−６Ａ ディテクター；Shimazu ＳＰＤ−６ＡＶ 波長 ；256 nm データ分析器；Shimazu Ｃ−Ｒ３Ａ カラム ；Nucleoil 7C18(NAGEL)、φ6 ×250mmThe present invention will be described in more detail with reference to the following examples. Example 1 After applying wet saturated steam under atmospheric pressure for about 60 seconds (1 minute) to dattan seed buckwheat seeds deposited on the bottom of a steamer for 1 to 2 cm, dattan seed buckwheat seeds cooled and dried to room temperature were applied. Similar to the milling of ordinary buckwheat flour, peeling, pulverization and the like were performed to obtain a dutch buckwheat flour. When the amount of rutin in this duck buckwheat flour was measured by liquid chromatography, the rutin content was 1790 mg%. Furthermore, 3 ml of water is added to 10 g of the obtained buckwheat flour.
After adding and stirring (water content 30%), the mixture was left at room temperature for about 30 minutes to obtain a sample, and the contents of rutin component and quercetin component were measured by liquid chromatography. As a result, the content of the rutin component in the sample was 1110 mg%, and the residual ratio of the rutin component in the sample with respect to the amount of the rutin component in the buckwheat flour was 62%. The content of the quercetin component in the sample was 280 mg%. The measurement conditions of the liquid chromatography are as follows. Apparatus: Shimazu LC-6A detector; Shimazu SPD-6AV wavelength; 256 nm data analyzer; Shimazu C-R3A column; Nucleoil 7C 18 (NAGEL), φ6 × 250 mm
【００１３】実施例２ 実施例１において、ダッタン種そば種子に、大気圧下で
湿り飽和蒸気を１８０秒（３分）間ほど当てた他は、実
施例１と同様に湿熱処理を行った後、製粉してダッタン
種そば粉とした。このダッタン種そば粉に、実施例１と
同様に加水した後のルチン成分の残存率とケルセチン成
分量とを測定したところ、ルチン成分の残存率は９８％
であり、ケルセチン成分量は１５０ｍｇ％であった。Example 2 A wet heat treatment was performed in the same manner as in Example 1 except that damptan buckwheat seeds were exposed to wet saturated steam under atmospheric pressure for about 180 seconds (3 minutes). , And milled to make buckwheat flour. When the residual ratio of the rutin component and the amount of the quercetin component after water addition to this dutch buckwheat flour in the same manner as in Example 1, the residual ratio of the rutin component was 98%.
And the amount of the quercetin component was 150 mg%.
【００１４】比較例１ 湿熱処理を施すことなくダッタン種そば種子を、普通そ
ば粉の製粉と同様に、剥皮、粉砕等の製粉を施してダッ
タン種そば粉とした。このダッタン種そば粉に、実施例
１と同様に加水した後のルチン成分の残存率とケルセチ
ン成分量とを測定したところ、ルチン成分の残存率は１
８％であり、ケルセチン成分量は６１０ｍｇ％であっ
た。COMPARATIVE EXAMPLE 1 Dattan buckwheat seeds were subjected to flour milling such as peeling and pulverization in the same manner as ordinary buckwheat flour without being subjected to wet heat treatment. When the residual ratio of the rutin component and the amount of the quercetin component after water addition to this dutch buckwheat flour in the same manner as in Example 1 were measured, the residual ratio of the rutin component was 1
The amount of quercetin was 610 mg%.
【００１５】比較例２ 焙煎器を使用し、ダッタン種そば種子に１００℃の乾熱
処理を７分間ほど施した後、室温まで冷却したダッタン
種そば種子を、普通そば粉の製粉と同様に、剥皮、粉砕
等の製粉を施してダッタン種そば粉とした。このダッタ
ン種そば粉に、実施例１と同様に加水した後のルチン成
分の残存率とケルセチン成分量とを測定したところ、ル
チン成分の残存率は４％であり、ケルセチン成分量は３
２０ｍｇ％であった。COMPARATIVE EXAMPLE 2 After using a roasting machine to apply a dry heat treatment at 100.degree. C. for about 7 minutes to dattan buckwheat seeds, the dattan buckwheat seeds were cooled to room temperature. Flour milling such as peeling and crushing was performed to obtain buckwheat flour. When the residual ratio of rutin component and the amount of quercetin component after water addition to this dutch buckwheat flour were measured in the same manner as in Example 1, the residual ratio of rutin component was 4%, and the amount of quercetin component was 3%.
20 mg%.
【００１６】実施例３ 実施例１〜２、及び比較例１〜２において得たダッタン
種そば粉と小麦粉とを１：１の割合で混合した後、加水
率３０％で加水して製麺加工し生めんとした。得られた
生めん中のルチン成分の残存率とケルセチン成分量とを
実施例１と同条件で液体クロマトグラフィーにより測定
した。結果を下記表２に示す。 Example 3 Noodle-making by mixing the buckwheat flour obtained in Examples 1 and 2 and Comparative Examples 1 and 2 at a ratio of 1: 1 and adding water at a water content of 30%. It was noodles. The residual ratio of the rutin component and the amount of the quercetin component in the obtained noodles were measured by liquid chromatography under the same conditions as in Example 1. The results are shown in Table 2 below.
【００１７】次いで、得られた生めんを乾燥して乾めん
とし、１０人のパネラーによって各水準の乾めんの苦味
について官能試験を行った。その結果を下記表３に示
す。 Next, the obtained raw noodles were dried and dried, and a sensory test was conducted by ten panelists for the bitterness of each level of dried noodles. The results are shown in Table 3 below.
【００１８】表３から明らかなように、実施例１及び実
施例２で得たダッタン種そば粉を使用した乾めん（ケル
セチン成分量７０〜１５０ｍｇ）では、適度な苦味を伴
ってダッタン種そば粉独特の風味を呈するものであっ
た。しかも、ルチン成分の残存率が９４〜９８％であ
り、大量のルチン成分を摂取できる。これに対し、比較
例１及び比較例２で得たダッタン種そば粉を使用した乾
めん（ケルセチン成分量２４０〜２９５ｍｇ）では、苦
味が過度に強く且つルチン成分の残存率が１３〜１７％
に過ぎず、実施例１及び実施例２に比較して少量のルチ
ン成分しか摂取できない。特に、比較例２で得たダッタ
ン種そば粉を使用した乾めんでは、ダッタン種そば種子
に過度の乾熱処理が施されており、最終的に得られた乾
めんは、ダッタン種そば粉独特の風味を味わうことがで
きなかった。As is clear from Table 3, in the case of dried noodles (quercetin component content: 70 to 150 mg) using the dartan buckwheat flour obtained in Examples 1 and 2, the dartan buckwheat flour has a moderate bitterness. It had a flavor of Moreover, the residual ratio of the rutin component is 94 to 98%, so that a large amount of rutin component can be ingested. On the other hand, in the case of dried noodles using buckwheat flour obtained in Comparative Examples 1 and 2 (quercetin component amount: 240 to 295 mg), the bitterness is excessively strong and the residual ratio of rutin component is 13 to 17%.
And only a small amount of rutin component can be taken in as compared with Example 1 and Example 2. In particular, in the case of using the buckwheat flour obtained in Comparative Example 2, excessive heat treatment was applied to the buckwheat buckwheat seeds, and the finally obtained dried noodles had the unique flavor of the buckwheat flour. I couldn't taste it.
【００１９】[0019]
【発明の効果】本発明によれば、簡易な方法でダッタン
種そば種子中に存在するルチン分解酵素を実質的に失活
したダッタン種そば粉を容易に得ることができる。ま
た、このルチン分解酵素を実質的に失活したダッタン種
そば粉に加水して得た生めん等のそば粉加工品を食する
ことによって、大量のルチン成分を摂取することができ
る。更に、所定量のケルセチン成分を生めん等のそば粉
加工品中に存在させることにより、ダッタン種そば粉の
独特の風味を楽しむこともできる。According to the present invention, it is possible to easily obtain a dutch buckwheat flour in which rutin-degrading enzymes present in dart buckwheat seeds are substantially inactivated by a simple method. In addition, a large amount of rutin components can be ingested by eating a processed buckwheat flour such as raw noodles obtained by adding this rutin-degrading enzyme to a substantially inactivated buckwheat buckwheat. Furthermore, by having a predetermined amount of the quercetin component present in processed buckwheat flour such as raw noodles, it is possible to enjoy the unique flavor of buckwheat flour.
【図１】湿熱処理時間とルチン成分の残存率とケルセチ
ン成分量との関係を示すグラフである。FIG. 1 is a graph showing a relationship between a wet heat treatment time, a residual ratio of a rutin component, and an amount of a quercetin component.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 山田 正行 長野県長野市南千歳１丁目16番地２ 日 穀製粉株式会社内 (58)調査した分野(Int.Cl.6，ＤＢ名) A23L 1/10 A23L 1/16──────────────────────────────────────────────────続 き Continuation of the front page (72) Inventor Masayuki Yamada 1-1-16-2 Minami Chitose, Nagano City, Nagano Prefecture Inside the Flour Milling Co., Ltd. (58) Field surveyed (Int. Cl. 6 , DB name) A23L 1 / 10 A23L 1/16
Claims (5)
湿熱処理を施し、前記そば種子中に含まれているルチン
分解酵素を実質的に失活せしめた後、 前記そば種子を製粉することを特徴とするダッタン種そ
ば粉の製造方法。Claims 1. Milling the buckwheat seeds after subjecting the buckwheat seeds of dattan to a wet heat treatment using steam to substantially inactivate the rutin degrading enzyme contained in the buckwheat seeds. Characteristic method for producing buckwheat flour.
和蒸気を用いて行う請求項１記載のダッタン種そば粉の
製造方法。2. The method for producing buckwheat flour of claim 1, wherein the moist heat treatment is performed under atmospheric pressure using wet saturated steam.
請求項１又は請求項２記載のダッタン種そば粉の製造方
法。3. The method for producing buckwheat flour according to claim 1, wherein the time for the wet heat treatment is 40 to 240 seconds.
ば粉に加水して得られた生めん等のそば粉加工品中に、
ケルセチン成分が５０〜２００ｍｇ％含有されているこ
とを特徴とするそば粉加工品。4. A processed buckwheat flour such as raw noodles obtained by adding buckwheat flour obtained by milling buckwheat seeds of the dattan type.
A processed buckwheat flour characterized by containing 50 to 200 mg% of a quercetin component.
気を用いた湿熱処理が施され、前記そば種子中に含まれ
ているルチン分解酵素が実質的に失活されているそば種
子が用いられる請求項４記載のそば粉加工品。5. A buckwheat seed of the buckwheat seed to be milled is subjected to a moist heat treatment using steam, and a buckwheat seed in which the rutin degrading enzyme contained in the buckwheat seed is substantially inactivated. A processed buckwheat flour according to claim 4.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP9234362A JP2766259B1 (en) | 1997-08-29 | 1997-08-29 | Manufacturing method of buckwheat flour and processed buckwheat flour |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP9234362A JP2766259B1 (en) | 1997-08-29 | 1997-08-29 | Manufacturing method of buckwheat flour and processed buckwheat flour |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2766259B1 true JP2766259B1 (en) | 1998-06-18 |
| JPH1175743A JPH1175743A (en) | 1999-03-23 |
Family
ID=16969826
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP9234362A Expired - Fee Related JP2766259B1 (en) | 1997-08-29 | 1997-08-29 | Manufacturing method of buckwheat flour and processed buckwheat flour |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2766259B1 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2017153433A (en) * | 2016-03-03 | 2017-09-07 | 国立研究開発法人農業・食品産業技術総合研究機構 | Method for producing high rutin-containing tartary buckwheat bran and buckwheat flour, and method for producing high rutin-containing food raw material |
| CN109965205A (en) * | 2019-04-02 | 2019-07-05 | 成都大学 | It is a kind of rich in rutin, the noodle prepared from buckwheat of Quercetin and preparation method thereof |
| CN112493398A (en) * | 2020-08-26 | 2021-03-16 | 云南省农业科学院农产品加工研究所 | Method for efficiently keeping stability of rutin in tartary buckwheat food processing |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007151454A (en) * | 2005-12-05 | 2007-06-21 | Asahi Food & Healthcare Ltd | Instant food product |
| JP5887070B2 (en) * | 2011-05-26 | 2016-03-16 | 東洋水産株式会社 | Buckwheat flour, how to use buckwheat flour, noodles, and processed noodle strip food |
| JP5950431B2 (en) * | 2011-10-12 | 2016-07-13 | 国立研究開発法人農業・食品産業技術総合研究機構 | Bread or confectionery |
-
1997
- 1997-08-29 JP JP9234362A patent/JP2766259B1/en not_active Expired - Fee Related
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2017153433A (en) * | 2016-03-03 | 2017-09-07 | 国立研究開発法人農業・食品産業技術総合研究機構 | Method for producing high rutin-containing tartary buckwheat bran and buckwheat flour, and method for producing high rutin-containing food raw material |
| CN109965205A (en) * | 2019-04-02 | 2019-07-05 | 成都大学 | It is a kind of rich in rutin, the noodle prepared from buckwheat of Quercetin and preparation method thereof |
| CN109965205B (en) * | 2019-04-02 | 2022-05-03 | 成都大学 | Buckwheat noodles rich in rutin and quercetin and preparation method thereof |
| CN112493398A (en) * | 2020-08-26 | 2021-03-16 | 云南省农业科学院农产品加工研究所 | Method for efficiently keeping stability of rutin in tartary buckwheat food processing |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH1175743A (en) | 1999-03-23 |
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