JP4214316B2 - Manufacturing method of buckwheat flour with high content of rutin and processed buckwheat flour - Google Patents

Description

Detailed Description of the Invention

The present invention relates to a method for producing a high rutin content buckwheat flour and a processed buckwheat flour product.

The buckwheat flour milled from buckwheat seeds contains about 100 to 200 times as much rutin as buckwheat flour milled from Japanese buckwheat seeds.
Rutin is a kind of vitamin and is known to be a useful component for prevention of hypertension and arteriosclerosis, and soba buckwheat flour has attracted attention as a health food material.
The buckwheat flour contains a rutin-degrading enzyme, which is decomposed by water and converted into quercetin. Therefore, it has been proposed to inactivate the rutin-degrading enzyme by heat-treating the seeds of buckwheat or buckwheat flour. (See Patent Documents 1 to 3)
However, these are all proposals for deactivation of rutin-degrading enzyme by heat treatment, and the content of rutin is not as high as 1,300 mg%, 1,698 mg%, and 1,790 mg%.

Japanese Patent Publication No. 5-63133 Japanese Patent No. 2766259 Japanese Patent Laid-Open No. 2005-13005

The problem to be solved was how to maintain the nutritionally excellent rutin content. The objective of this invention is providing the manufacturing method of buckwheat flour containing a high rutin content, and the processed buckwheat flour product which can obtain the buckwheat flour which hold | maintains a high content rutin easily.
Quercetin is also considered to be useful for preventing cholesterol oxidization and preventing arteriosclerosis, promoting fat burning in the liver, suppressing inflammation, allergies or hay fever, and preventing aging of brain cells. ing. Thus, it is useful nutritionally for the effect of quercetin.

As a result of intensive research to achieve the above-mentioned problems, the present inventor grinds the buckwheat seeds with a stone mill, and selects and uses only the outer layer powder (so-called third powder) having a particularly high rutin content. It was found that the glutinous buckwheat flour with a high content of rutin can be obtained by evaporating the water by evaporating with water, then roasting at medium temperature to deactivate the rutin-degrading enzyme and roasting at high temperature to sterilize. The invention has been completed. Therefore, the present invention specifically includes a primary step of grinding buckwheat seeds with a stone mill and roasting only the outer layer powder at 40 to 60 ° C. for 20 minutes to evaporate water, and roasting treatment at 60 to 70 ° C. for 5 minutes. And further comprising a secondary step of inactivating water evaporation and rutin degrading enzyme, a tertiary step of roasting at 70 to 80 ° C. for 5 minutes, and a fourth step of sterilizing at 80 to 95 ° C. for 10 minutes. It is a manufacturing method of the characteristic high rutin content buckwheat flour. The present invention is also a processed buckwheat flour product, that is, a health supplement, in which the high-ruccinum buckwheat flour produced by the above method is ultrafinely refined to a particle size of 10 μm and filled.

According to the method for producing buckwheat flour of the present invention, only the outer layer powder (so-called third flour) of buckwheat seed is used and roasted at low temperature to medium temperature to high temperature, so that the water evaporation of buckwheat flour and rutin are achieved. A rutin-rich buckwheat flour can be easily obtained by deactivating and sterilizing the degrading enzyme.
In addition, when the buckwheat flour obtained by the method of the present invention is used as a health supplement (supplement), a large amount of rutin can be ingested, and part of the body is transformed into quercetin by other enzymes, At the same time, synergistic effects such as the ability to take quercetin can be obtained.

In the present invention, Fagopyrum tataricum buckwheat seed is not particularly limited in its production area, but Tibet, Nepal and Yunnan, China are preferred.
As one embodiment of the present invention, rutin characterized in that a buckwheat seed is ground with a stone mill, and only outer layer powder (so-called third powder) is selected and used, roasted to evaporate water, and then heated at a high temperature. This is a method for producing a high content of buckwheat flour.

The conditions for the roasting treatment in the present invention are 40 to 95 ° C. First, it is roasted at 40 to 60 ° C. for 20 minutes in the first step to evaporate the water, and it is roasted at 60 to 70 ° C. for 5 minutes in the second step to evaporate the water and deactivate the rutin degrading enzyme. Roasting is performed at 70 to 80 ° C. for 5 minutes in the third step, and sterilization is performed at 80 to 95 ° C. for 10 minutes in the fourth step.
As a device for carrying out the roasting process, a special and expensive device is not necessary, and any steam heating type double kettle having a stirring blade which is usually used for food processing may be used.

A milling method and a milling apparatus mill using a stone mill.

60 kg of buckwheat flour (third powder) ground with a stone mill is put into a steam-heated double kettle, first roasted at 40-60 ° C. for 20 minutes to evaporate water, then 60-70 ° C., Roasted for 5 minutes to inactivate rutin degrading enzyme, further roasted at 70-80 ° C. for 5 minutes, and finally roasted and sterilized at 80-95 ° C. for 10 minutes to obtain buckwheat flour . The buckwheat flour had a high rutin content of 4,500 mg%. Further, the number of general viable bacteria was 300 or less / g, the coliform group was negative, and the number of heat-resistant bacteria was not observed to grow. Furthermore, the buckwheat flour was ultrafinely refined to a particle size of 10 μm so as to be ingested as a health supplement.

The buckwheat flour obtained by the method of the present invention can be used as a health supplement with a high content of rutin by making it ultrafine and capsule-filled, as well as health-oriented buckwheat and various buckwheat processed foods such as breads It can be used for the production of cakes and Japanese confectionery.

Claims (2)

The primary step of grinding the buckwheat seeds with a stone mill and roasting only the outer layer powder at 40-60 ° C for 20 minutes to evaporate the water, and then roasting at 60-70 ° C for 5 minutes to further evaporate the water and rutin. A rutin-rich buckwheat flour characterized by comprising a secondary step of deactivating the degrading enzyme, a tertiary step of roasting at 70 to 80 ° C. for 5 minutes, and a fourth step of sterilizing at 80 to 95 ° C. for 10 minutes Manufacturing method. A buckwheat processed product obtained by encapsulating a high-rutin buckwheat flour produced by the method according to claim 1 with a particle size of 10 μm .