JP3668486B1 - Production method of bitter wheat tea - Google Patents
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Images
Abstract
【課題】 γ−アミノ酪酸(ギャバ)という薬効成分を富化するための苦蕎麦茶の製造方法を提供する。
【解決手段】 苦蕎麦の穀粒を、初期温度５０〜８０℃の熱水に浸漬した後、当該苦蕎麦の穀粒を蒸し、乾燥後実と殻とを分離し、その実を苦蕎麦茶とすることを特徴とする苦蕎麦茶の製造方法を提案する。苦蕎麦の穀粒を初期温度５０〜８０℃の熱水に浸漬させることにより、苦蕎麦に含まれているグルタミン酸デカルボキシラーゼが活性化し苦蕎麦中のグルタミン酸がγ−アミノ酪酸に変化するため、γ−アミノ酪酸の溶出量は初期温度２５℃の水に浸漬した場合に比べて約３倍に増やすことができる。
【選択図】 図１
PROBLEM TO BE SOLVED: To provide a method for producing bitter barley tea for enriching a medicinal ingredient called γ-aminobutyric acid (GABA).
SOLUTION: After immersing the bitter wheat kernels in hot water at an initial temperature of 50 to 80 ° C., steaming the bitter wheat kernels, separating the berries and shells after drying, A method for producing bitter wheat tea characterized by the above is proposed. By immersing the grain of bitter wheat in hot water at an initial temperature of 50 to 80 ° C., glutamate decarboxylase contained in the bitter wheat is activated and glutamic acid in the bitter wheat changes to γ-aminobutyric acid. -The elution amount of aminobutyric acid can be increased by about 3 times compared with the case where it is immersed in water having an initial temperature of 25 ° C.
[Selection] Figure 1
Description
本発明は、苦蕎麦茶の製造方法に関する。 The present invention relates to a method for producing bitter wheat tea.
蕎麦には、大きく分けると普通種、韃靼種（苦蕎麦）、宿根種の三種類があり、そのうち食用に栽培されているのは普通種、韃靼種（苦蕎麦）の２種類である。
このうち韃靼蕎麦（本発明では「苦蕎麦」と呼ぶ）は、中国雲南省、四川省、チベット自治区、内モンゴル地区、ネパールなどの高度２０００メートル以上の山岳地帯で栽培されている蕎麦であり、普通種の蕎麦よりも薬効成分であるルチンの含有量が多いことが知られ、健康食品として着目されてきた。しかし、苦蕎麦という名前のとおり苦味が強いため、従来我が国ではほとんど飲食されることはなかった。
There are three main types of buckwheat: normal seeds, buckwheat seeds (bitter buckwheat), and perennial seeds, of which two are cultivated for food: normal seeds and buckwheat seeds (bitter buckwheat).
Of these, buckwheat (referred to as “bitter buckwheat” in the present invention) is buckwheat cultivated in mountainous areas with an altitude of 2000 meters or more such as Yunnan, Sichuan, Tibet Autonomous Region, Inner Mongolia, Nepal, It is known that the content of rutin, which is a medicinal ingredient, is higher than that of ordinary buckwheat, and has been attracting attention as a health food. However, as the name of bitter buckwheat has a strong bitter taste, it has hardly been eaten or consumed in Japan.
そこで、特許文献１に係る発明は、苦蕎麦の苦味を低減しつつルチンの摂取量を維持するべく、苦そばの穀粒を焙煎し、その焙煎物をお湯で抽出して苦そば茶とすることを開示すると共に、その苦そば茶の製造方法として、苦蕎麦の穀粒から苦蕎麦茶を製造する際、該苦蕎麦の穀粒を水に浸漬して穀粒の中心部まで水を浸透させた後、蒸して前記穀粒をアルファ化し、次いで、蒸した殻粒を乾燥してから実と殻とを分離した後、前記実を焙煎することを特徴する苦蕎麦茶の製造方法を開示している。
本発明者は、苦蕎麦について鋭意研究を進めた結果、苦蕎麦にはルチンのほかにγ−アミノ酪酸(ギャバ)という優れた薬効成分が含まれていることを見出し、本発明では、かかる知見に基づき当該薬効成分を富化するための苦蕎麦茶の製造方法を提供せんとするものである。 As a result of earnest research on bitter wheat, the present inventor found that bitter oat contains an excellent medicinal ingredient called γ-aminobutyric acid (GABA) in addition to rutin. Based on the above, it is intended to provide a method for producing bitter tea for enriching the medicinal component.
本発明は、苦蕎麦の穀粒を、初期温度５０〜８０℃の熱水に１時間以上浸漬した後、当該苦蕎麦の穀粒を蒸し、乾燥後実と殻とを分離し、その実を苦蕎麦茶とすることを特徴とする苦蕎麦茶の製造方法、並びに、前記の如く乾燥後実と殻とを分離した後、その実を加熱処理して苦蕎麦茶とすることを特徴とする苦蕎麦茶の製造方法を提案する。
In the present invention, the grain of bitter wheat is immersed in hot water at an initial temperature of 50 to 80 ° C. for 1 hour or longer, and then the grain of bitter wheat is steamed, dried and separated from husk and shell. A method for producing bitter buckwheat tea characterized in that it is buckwheat tea, and, after separating the dried fruit and shell as described above, the fruit is heated to give bitter buckwheat tea characterized in that A tea production method is proposed.
このように、苦蕎麦の穀粒を初期温度５０〜８０℃（好ましくは７０〜８０℃）の熱水に浸漬することにより、苦蕎麦茶を水又は熱水で抽出した際に溶出されるγ−アミノ酪酸の量を、苦蕎麦の穀粒を初期温度２５℃の水に浸漬した場合に比べて顕著に富化させることができる。具体的には、蒸した苦蕎麦の穀粒を乾燥し殻を分離した苦蕎麦茶であれば、苦蕎麦の穀粒を初期温度２５℃の水に浸漬した場合に比べて、γ−アミノ酪酸の量を３倍に富化させることができ、又、前記苦蕎麦茶を更に加熱処理した苦蕎麦茶であれば、苦蕎麦の穀粒を初期温度２５℃の水に浸漬した場合に比べて１．５倍に富化させることができる。 Thus, by immersing the grains of bitter wheat in hot water having an initial temperature of 50 to 80 ° C. (preferably 70 to 80 ° C.), γ eluted when extracting bitter tea with water or hot water -The amount of aminobutyric acid can be significantly enriched compared to when the grains of bitter wheat are immersed in water at an initial temperature of 25 ° C. Specifically, γ-aminobutyric acid is used in the case of bitter wheat tea obtained by drying steamed bitter wheat grains and separating the shells, compared to the case where the bitter wheat grains are immersed in water at an initial temperature of 25 ° C. In addition, if the bitter wheat tea is a heat-treated bitter wheat tea, the bitter wheat kernel is immersed in water at an initial temperature of 25 ° C. It can be enriched 1.5 times.
γ−アミノ酪酸（Gamma-Amino Butyric Acid；略してＧＡＢＡ）は、アミノ酸の一種で、生体内では主に抑制系神経伝達物質として機能している。薬効としては、血圧降下作用、精神安定作用、脳代謝促進作用、脳血管障害の諸症状の改善作用、頭部外傷に伴う諸症状の改善作用、筋萎縮性疾患の改善作用、腎、肝機能改善作用、アルコール代謝促進作用等の薬理作用が知られている。
このγ−アミノ酪酸（ＧＡＢＡ）は、従来、玄米・紅麹・お茶・野菜・果物、特に米や小麦の胚芽や麸（ふすま）に含まれていることは知られていたが、蕎麦、中でも苦蕎麦に含まれている旨の開示はなかった。
γ-Aminobutyric acid (abbreviated as GABA) is a kind of amino acid and functions mainly as an inhibitory neurotransmitter in vivo. Medicinal effects include blood pressure lowering effect, tranquilizing effect, cerebral metabolism promoting effect, ameliorating symptoms of cerebrovascular disorder, ameliorating symptoms associated with head injury, ameliorating muscular atrophy disease, kidney, liver function Pharmacological actions such as an improving action and an alcohol metabolism promoting action are known.
This γ-aminobutyric acid (GABA) is conventionally known to be contained in brown rice, red rice bran, tea, vegetables, fruits, especially rice and wheat germ and bran, There was no disclosure of inclusion in bitter buckwheat.
γ−アミノ酪酸の溶出量が増加するメカニズムとしては、苦蕎麦の穀粒を初期温度５０〜８０℃の熱水に浸漬させることにより、苦蕎麦に含まれているグルタミン酸デカルボキシラーゼが活性化し、この活性化したグルタミン酸デカルボキシラーゼの作用によって苦蕎麦中のグルタミン酸がγ−アミノ酪酸により多く変化するものと考えることができる。よって、γ−アミノ酪酸の溶出量は、２５℃の水に浸漬した場合に比べて顕著に富化することになる。 As a mechanism for increasing the elution amount of γ-aminobutyric acid, glutamate decarboxylase contained in bitter wheat is activated by immersing the grains of bitter wheat in hot water at an initial temperature of 50 to 80 ° C. It can be considered that glutamic acid in bitter buckwheat is changed more by γ-aminobutyric acid by the action of the activated glutamate decarboxylase. Therefore, the elution amount of γ-aminobutyric acid is significantly enriched as compared with the case where it is immersed in water at 25 ° C.
本発明の製造方法によれば、より一層多くのγ−アミノ酪酸を茶液中に溶出させることができるから、従来知られている苦蕎麦茶飲料に比べて多くのγ−アミノ酪酸を含んだ苦蕎麦茶飲料を提供することができる。 According to the production method of the present invention, since more γ-aminobutyric acid can be eluted in the tea liquid, it contains more γ-aminobutyric acid than conventionally known bitter tea drinks. Bitter tea drinks can be provided.
なお、本発明において、「初期温度５０〜８０℃の熱水に浸漬し」とは、浸漬開始時の浸漬液の温度を５０〜８０℃に設定することを意味し、浸漬開始後に浸漬液の温度を保持する場合も、保持しない場合も包含する。
本発明において「苦蕎麦茶」とは、特に言及しなければ、お湯等に浸出させる原料（緑茶で言えば、茶葉に相当）を意味する。
In the present invention, “immersion in hot water having an initial temperature of 50 to 80 ° C.” means that the temperature of the immersion liquid at the start of immersion is set to 50 to 80 ° C. The case where the temperature is held and the case where the temperature is not held are also included.
In the present invention, “bitter wheat tea” means a raw material (corresponding to tea leaves in terms of green tea) to be leached in hot water or the like unless otherwise specified.
本発明は、苦蕎麦を原料とするものであるが、通常の蕎麦にもγ−アミノ酪酸が含まれているため、本発明の技術思想を通常の蕎麦に適用することにより、γ−アミノ酪酸を含んだ蕎麦茶及び蕎麦茶飲料を製造することも可能である。 Although the present invention is based on bitter buckwheat, since ordinary oats also contain γ-aminobutyric acid, by applying the technical idea of the present invention to ordinary oats, γ-aminobutyric acid is used. It is also possible to produce soba tea and soba tea beverages containing
以下、本発明の実施形態について説明するが、本発明の範囲が以下に説明する実施形態に限定されるものではない。 Embodiments of the present invention will be described below, but the scope of the present invention is not limited to the embodiments described below.
（苦蕎麦茶）
本発明の苦蕎麦茶は、苦蕎麦の穀粒を熱水に浸漬し、当該苦蕎麦の穀粒を蒸し、乾燥させた後、皮むきして実と殻とを分離し、その実を苦蕎麦茶とすることにより製造することができる。
(Bitter wheat tea)
The bitter wheat tea of the present invention is obtained by immersing the grain of bitter wheat in hot water, steaming the grain of the bitter wheat and drying it, and then peeling it to separate the berries and shells. It can be produced by making tea.
原料としての苦蕎麦は、普通の蕎麦同様にタデ科に属する植物であり、中国雲南省、四川省、チベット自治区、内モンゴル地区、ネパールなどの高度２０００メートル以上の山岳地帯で栽培されている蕎麦であり、日本そばに比較して、かなり小さいが、殻の部分が厚くて硬いという特徴を有している。また、普通の蕎麦の実は三角稜形状をしているが、苦蕎麦の実は丸みのあるものから長粒状のものまでいろんな形がある。 As a raw material, bitter buckwheat is a plant belonging to the family Taceae like ordinary buckwheat, and is cultivated in mountainous areas with altitudes over 2000 meters, such as Yunnan, Sichuan, Tibet Autonomous Region, Inner Mongolia, Nepal, etc. Compared to Japanese soba, it is quite small, but the shell is thick and hard. Ordinary buckwheat nuts have a triangular ridge shape, but bitter buckwheat nuts come in various shapes, from rounded to long granular.
浸漬条件としては、浸漬する熱水の初期温度を５０〜８０℃、好ましくは７０〜８０℃に設定することが重要である。
この際、恒温槽などを使用して浸漬液の温度を保持することも、浸漬する熱水を加熱或いは冷却することなく常温で放置するようにしてもよいが、浸漬液の温度を保持するには恒温槽の設備費やランニングコストがかかる。また、５０〜８０℃に一定時間保持するとグルタミン酸デカルボキシラーゼの働きが弱まるため、液温を高温のまま保持せず、浸漬液を自然に冷却させながら浸漬するのが好ましい。
浸漬時間は、浸漬温度との関係で適宜設定するのが好ましく特に限定するものではないが、１時間以上、特に３時間〜５時間浸漬するのが好ましい。
As immersion conditions, it is important to set the initial temperature of hot water to be immersed to 50 to 80 ° C, preferably 70 to 80 ° C.
At this time, the temperature of the immersion liquid may be maintained using a thermostatic bath or the like, or the hot water to be immersed may be left at room temperature without being heated or cooled, but the temperature of the immersion liquid may be maintained. The equipment costs and running costs of the thermostatic chamber. Moreover, since the function of glutamic acid decarboxylase is weakened when held at 50 to 80 ° C. for a certain period of time, it is preferable not to keep the liquid temperature at a high temperature but to immerse the immersion liquid while allowing it to cool naturally.
The dipping time is preferably set appropriately in relation to the dipping temperature, but is not particularly limited, but it is preferably dipped for 1 hour or more, particularly 3 hours to 5 hours.
苦蕎麦穀粒の蒸しは、その方法を特に限定するものではなく、例えばせいろや密閉容器等の中に収納して水蒸気で蒸すようにすればよい。この際、蒸し温度及び蒸し時間に制限はないが、穀粒を十分にアルファ化する蒸し温度及び蒸し時間を設定するのが好ましい。 The method of steaming bitter oat kernels is not particularly limited. For example, the bitter oat kernels may be stored in a bamboo frame or a sealed container and steamed with steam. At this time, the steaming temperature and steaming time are not limited, but it is preferable to set the steaming temperature and steaming time for sufficiently pregelatinizing the grain.
蒸した後の乾燥は、殻と実とを分離させ易くすることが目的であり、そのための乾燥方法を特に限定するものではない。例えば、装置としては市販の熱風乾燥機などを使用して乾燥させればよく、乾燥処理の目安としては、乾燥後の苦蕎麦茶の水分含有量が２０〜８％、中でも１５〜８％、その中でも特に１２〜８％となるように乾燥させるのが好ましい。水分含有量が２０％を超えると殻と実の分離効率が低下することになる。 The purpose of drying after steaming is to facilitate separation of the shell and the fruit, and the drying method for this purpose is not particularly limited. For example, the device may be dried using a commercially available hot air dryer, etc., and as a guide of the drying process, the moisture content of the bitter tea after drying is 20 to 8%, especially 15 to 8%, Among these, it is preferable to dry so that it may become 12 to 8% especially. If the water content exceeds 20%, the separation efficiency between the shell and the fruit is lowered.
皮むき及び殻と実の分離についても、その方法は任意であり、例えば麦用の粉砕機などを使用して皮むきを行い、所定の粗さの篩や風力選別機を使って実と殻とを分離すればよい。 Peeling and separation of shells and berries are also optional. For example, peeling is performed using a wheat grinder, etc. Can be separated.
このように分離して得た実を使用してそのまま苦蕎麦茶とするようにしてもよいし、また、分離した実を更に加熱処理し、加熱処理後の実を苦蕎麦茶とするようにしてもよい。
その場合の加熱処理としては、分離した実を、攪拌しながら加熱するのがよい。この際、実の内部まで十分且つ均等に加熱するのがよく、加熱処理後の苦蕎麦茶の水分含有量が８％以下、中でも５％以下、その中でも特に３〜２％程度となるように加熱するのが好ましい。８％以下、特に５％以下にすれば保存性が十分に良くなるからである。
The fruit obtained in this way may be used as it is to make it as bitter wheat tea, or the separated fruit is further heat-treated, and the heat-treated fruit becomes bitter wheat tea. May be.
As the heat treatment in that case, it is preferable to heat the separated fruit while stirring. At this time, the inside of the fruit is sufficiently and evenly heated, and the water content of the bitter tea after the heat treatment is 8% or less, particularly 5% or less, especially 3 to 2%. Heating is preferred. This is because if the content is 8% or less, particularly 5% or less, the storage stability is sufficiently improved.
上記の如く得られた苦蕎麦茶（加熱処理をするものしないものの双方含む）は、通常の蕎麦茶同様、急須等に入れてお湯を注いで抽出することにより苦蕎麦茶（液）を得ることができる。この際、温度の低い水でも抽出可能であるが、水抽出の場合には、より長く抽出する必要がある。 As in the case of ordinary buckwheat tea, the bitter buckwheat tea (liquid) that is obtained as described above is extracted by pouring hot water in a teapot or the like and extracting it. Can do. At this time, it is possible to extract even water having a low temperature, but in the case of water extraction, it is necessary to extract the water longer.
本発明の製造方法で得られた苦蕎麦茶にお湯（例えば９０℃）を注いで抽出すれば、苦蕎麦の穀粒を初期温度２５℃の水及び９０℃以上の熱水に浸漬した場合に比べて、苦蕎麦茶（液）中に溶出されるγ−アミノ酪酸の量を富化させることができる。具体的には、本発明において加熱処理しない苦蕎麦茶であれば、初期温度２５℃の水に浸漬した場合に比べて約３倍富化させることができ、初期温度９０℃の水に浸漬した場合に比べて約６倍富化させることができ、又、本発明において加熱処理した苦蕎麦茶であれば、初期温度２５℃の水に浸漬した場合に比べて約１．５倍富化させることができ、初期温度９０℃の水に浸漬した場合に比べて約４倍富化させることができる。
なお、どのような成分であっても、５０−８０℃の熱水に浸漬させれば溶出量が富化するというものではない。例えばルチンやアスパラギン等はそのような傾向を示さないことが確かめられており、５０−８０℃の水に浸漬させた場合に溶出量が顕著に富化するのはγ−アミノ酪酸の特徴と言える。
If hot water (for example, 90 ° C.) is poured into and extracted from bitter wheat tea obtained by the production method of the present invention, the grains of bitter wheat are immersed in water at an initial temperature of 25 ° C. and hot water at 90 ° C. or higher. In comparison, the amount of γ-aminobutyric acid eluted in bitter tea (liquid) can be enriched. Specifically, in the present invention, bitter tea that is not heat-treated can be enriched about three times as compared with the case where it is immersed in water at an initial temperature of 25 ° C., and is immersed in water at an initial temperature of 90 ° C. It can be enriched about 6 times compared to the case, and if it is heat-treated bitter wheat tea in the present invention, it is enriched about 1.5 times compared to the case where it is immersed in water at an initial temperature of 25 ° C. It can be enriched about 4 times compared to the case where it is immersed in water having an initial temperature of 90 ° C.
In addition, even if it is what kind of component, if it immerses in 50-80 degreeC hot water, the amount of elution will not be enriched. For example, rutin and asparagine have been confirmed not to show such a tendency, and it can be said that γ-aminobutyric acid is characteristically enriched when dissolved in water at 50 to 80 ° C. .
（苦蕎麦茶の製造）
殻のついたままの苦蕎麦茶（穀粒）１ｋｇを、初期温度２５〜９０℃の各温度に調整した水乃至熱水１５００ｍＬ中に投入し、１時間、３時間又は５時間常温下で保管して浸漬させた（表１参照）。なお、図中に水と記載した水温は２５℃である。
浸漬後、当該苦蕎麦の穀粒をせいろに移し、５分おきに攪拌させながら２５分間蒸した（表１参照）。その後、熱風乾燥機を使って所定温度で所定時間乾燥させた（表１参照）。この際、乾燥後の穀粒の水分含有量は１０％であった。
次いで、乾燥後の穀粒を麦用粉砕機で皮むきした後、廻し篩（１０号下３０号上）と風力選別械を使用して実と殻とを分離し、その実の一部を乾燥済苦蕎麦茶として得た。
更に、得られた実の一部を、ドラム式乾燥機を使って所定温度で所定時間焙煎して焙煎済苦蕎麦茶として得た。この際、得られた焙煎済苦蕎麦茶の水分含有量は３％であった。
(Manufacture of bitter wheat tea)
1 kg of unshelled bitter green tea (grain) is put into 1500 mL of water or hot water adjusted to an initial temperature of 25 to 90 ° C. and stored at room temperature for 1 hour, 3 hours or 5 hours. And soaked (see Table 1). In addition, the water temperature described as water in the figure is 25 degreeC.
After soaking, the grains of the bitter wheat were transferred to a ginger and steamed for 25 minutes with stirring every 5 minutes (see Table 1). Thereafter, it was dried at a predetermined temperature for a predetermined time using a hot air dryer (see Table 1). At this time, the moisture content of the dried grain was 10%.
Next, the dried grain is peeled with a wheat grinder, and then the fruit and shell are separated using a rotating sieve (10 No. 30 No. 30) and a wind sorter, and a part of the fruit is dried. It was obtained as a terrible soba tea.
Further, a part of the obtained fruit was roasted at a predetermined temperature for a predetermined time using a drum dryer to obtain roasted bitter tea. At this time, the water content of the obtained roasted bitter tea was 3%.
（苦蕎麦茶の抽出）
上記製造方法で得られた乾燥済苦蕎麦茶及び焙煎済苦蕎麦茶それぞれ３０ｇを、温度９５℃の熱水３Ｌに投入し、攪拌しながら３０分間浸漬して抽出し、苦蕎麦抽出液を得た。
苦蕎麦抽出液中のγ−アミノ酪酸（ギャバ）の量を、ＯＰＡポストカラム蛍光法により測定し、乾燥済苦蕎麦茶の結果を下記表２及び図１に示し、焙煎済苦蕎麦茶の結果を下記表３及び図２に示した。なお、焙煎済苦蕎麦茶については、結果が分り易くなるように、３時間浸漬させた結果のみ掲載する。
また、得られた苦蕎麦抽出液について、３名のパネラーで官能検査を行い、３名の総合評価を下記表４に記載した。
(Extraction of bitter wheat tea)
30 g each of dried bitter tea and roasted bitter tea obtained by the above production method is poured into 3 liters of hot water at a temperature of 95 ° C., soaked for 30 minutes with extraction, and extracted from the bitter wheat extract. Obtained.
The amount of γ-aminobutyric acid (gaba) in the bitter wheat extract was measured by OPA post column fluorescence method, and the results of dried bitter wheat tea are shown in Table 2 and FIG. The results are shown in Table 3 below and FIG. In addition, about roasted bitter wheat tea, only the result immersed for 3 hours is published so that a result may become easy to understand.
In addition, the obtained bitter oat extract was subjected to a sensory test with three panelists, and a comprehensive evaluation of the three persons is shown in Table 4 below.
官能検査の結果をまとめると、１時間浸漬においては浸漬開始温度７０℃まで生っぽさを感じ、浸漬開始温度５０℃から甘味を感じ、７０℃及び８０℃が甘味のピークであった。また、浸漬開始温度が８５℃以上になると生っぽさは感じないものの、甘味及びコクが少なくて味に厚みが感じられない、という総合評価を得た。 When the results of the sensory test were summarized, in 1 hour immersion, the freshness was felt up to an immersion start temperature of 70 ° C, sweetness was felt from the immersion start temperature of 50 ° C, and 70 ° C and 80 ° C were the sweetness peaks. In addition, when the soaking start temperature was 85 ° C. or higher, a comprehensive evaluation was obtained that although the freshness was not felt, the taste and thickness were not felt due to less sweetness and richness.
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| CN106954717A (en) * | 2017-03-20 | 2017-07-18 | 岳西县岳太苦荞麦制品有限公司 | A kind of tartary-backwheat tea water drinks |
| CN113100309A (en) * | 2021-05-10 | 2021-07-13 | 广西大学 | Preparation method of monascus summer tea |
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| JP4614867B2 (en) * | 2005-11-15 | 2011-01-19 | 日穀製粉株式会社 | Process for producing food and drink using buckwheat as a raw material |
| JP4614871B2 (en) * | 2005-11-28 | 2011-01-19 | 日穀製粉株式会社 | Food and drink using buckwheat as a raw material and method for producing the same |
| CN101233886B (en) * | 2008-01-22 | 2010-11-03 | 江南大学 | Method for producing wheat embryo nutrition tea |
| CN101438751B (en) * | 2008-12-14 | 2011-07-27 | 侯兆乾 | Tartary buckwheat coffee and technique for producing the same |
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| CN102948509A (en) * | 2011-08-26 | 2013-03-06 | 贵阳高新英纳科技发展有限公司 | Tartary buckwheat tea preparation method |
| CN102366014A (en) * | 2011-10-12 | 2012-03-07 | 兴义市东泰天然果蔬开发有限公司 | Bitter buckwheat tea processing technology |
| CN102630997B (en) * | 2012-04-24 | 2013-06-05 | 张建锋 | Tartary buckwheat beverage and making method thereof |
| CN102793171A (en) * | 2012-08-29 | 2012-11-28 | 陕西科技大学 | Method of increasing gamma-aminobutyric acid in buckwheat tea |
| WO2014061262A1 (en) * | 2012-10-19 | 2014-04-24 | 株式会社小倉屋柳本 | High-gaba-content sprouted soybean and method for producing same |
| CN106213097A (en) * | 2016-07-22 | 2016-12-14 | 宁夏沁荣生物科技有限公司 | The manufacture method of buckwheat beverage |
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| JPS61192271A (en) * | 1985-02-20 | 1986-08-26 | Nitto Seifun Kk | Buckwheat tea |
| CN1144529C (en) * | 2002-01-09 | 2004-04-07 | 贾杰 | Process for preparing tartarian buckwheet tea |
| CN1233280C (en) * | 2003-04-02 | 2005-12-28 | 吴晓明 | Buckwheat tea and its production process |
| CN1478406A (en) * | 2003-07-07 | 2004-03-03 | 王永强 | Preparation method of rye buckwheat tea |
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| CN106954717A (en) * | 2017-03-20 | 2017-07-18 | 岳西县岳太苦荞麦制品有限公司 | A kind of tartary-backwheat tea water drinks |
| CN113100309A (en) * | 2021-05-10 | 2021-07-13 | 广西大学 | Preparation method of monascus summer tea |
| CN113100309B (en) * | 2021-05-10 | 2023-06-16 | 广西大学 | Preparation method of monascus Xia Cha |
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