JP5887070B2 - Buckwheat flour, how to use buckwheat flour, noodles, and processed noodle strip food - Google Patents

Description

  The present invention relates to a food derived from a novel tartary buckwheat seed.

  Tartary buckwheat is a plant rich in rutin that has antioxidant and blood pressure lowering effects. Rutin is broken down into quercetin by rutin degrading enzyme contained in tartary buckwheat. This quercetin is a bitter component, and because of this bitter taste, tartary buckwheat is said to be bitter. Quercetin is a substance having an antioxidant effect and a blood pressure lowering effect similar to rutin, but its bitterness hinders the intake of foods containing it.

  Tartary buckwheat contains nutritious protein in addition to rutin and is a nutritionally superior food. For the spread of tartary buckwheat, measures against bitterness of quercetin are desired.

  As a method for removing bitterness from tartary buckwheat, currently used methods include a method of inactivating rutin degrading enzyme by heat-treating tartary buckwheat flour and a method of removing quercetin from tartary buckwheat flour with non-patented (non-patented). Reference 1). However, when buckwheat is produced using these tartary buckwheat flours, there is a problem that the flavor is lost.

Kawakami, et al., "Characteristics and removal of bitterness of fagopyrum tataricum", Journal of Japanese Society for Food Science and Technology, Vol. 42, No. 11, 892-898, (1995)

  An object of the present invention is to provide a storable food product that is produced using tartary buckwheat seeds and that has a reduced bitter taste and a maintained flavor.

According to one aspect of the present invention, it comprises a tartary buckwheat seed powder of bud line T26 (Accession No. FERM P-22092) or bud line T27 (Accession No. FERM P-22093), and has a rutinase activity value of 20 nkat / g. less is buckwheat is provided.
According to another aspect of the present invention, it comprises a tartary buckwheat seed powder of bud line T26 (accession number FERM P-22092) or bud line T27 (accession number FERM P-22093), and has a rutinase activity value of 10 nkat / Buckwheat flour that is less than or equal to g is provided.

  According to the aspect of the present invention, there is provided a storable food produced using tartary buckwheat seeds as a material, with reduced bitterness and maintained flavor.

It is a figure which shows the rutin degradation enzyme low activity which concerns on Example 1 of this invention.

  Hereinafter, embodiments of the present invention will be described in detail.

  The buckwheat flour according to the present invention is a buckwheat flour obtained by crushing tartary buckwheat seeds, having a rutin degrading enzyme activity value of 20 nkat / g or less, a rutin content of 500 mg% or more, and a heating history at 70 ° C. or more. It is a buckwheat flour characterized by not having. Such buckwheat flour may be obtained from, for example, the following novel tartary buckwheat.

1. Novel tartary buckwheat The tartary buckwheat according to the present invention is a tartary buckwheat having a rotA gene and having a rutin degradation activity of 20 nkat or less per 1 g of seeds. The rutA gene is a gene involved in the magnitude of rutinase activity. The tartary buckwheat individual having the rutA gene has an extremely low rutin-degrading enzyme activity of about 0.5% or less compared to the tartary buckwheat individual not having the rutA gene.

  Examples of tartary buckwheat having a rotA gene include, for example, “Bur strain T26” (deposited with the accession number FERM P-22092 at the National Institute of Advanced Industrial Science and Technology Patent Biological Deposit Center on March 28, 2011), There is “bud system T27” (deposited with the accession number FERM P-22093 at the National Institute of Advanced Industrial Science and Technology on March 28, 2011), but is not limited thereto. .

  “Sprouting system T26” and “Sprouting system T27” (hereinafter simply referred to as “Sprouting system T26” or “Sprouting system T27”) are novel tartary buckwheat obtained as follows. That is, we found genetic resources including individuals with low rutinase activity from tartary buckwheat genetic resources collected from all over the world. After isolation of individuals with low rutin-degrading enzyme activity from their genetic resources, in order to enhance agricultural characteristics, they were crossed with Hokkaido's main tartary buckwheat variety, “Hokkaido T8” (hereinafter simply referred to as “Hokkaido T8”). Selection was made to grow bud T26 and bud T27.

Furthermore, the blast system No. T27, in order to investigate the mode of inheritance rutin degrading enzyme low activity trait, by crossing them with North Sea No. T8, resulting F ₂ individuals were investigated rutin content and rutin degradation activity for.

  Specifically, it is as follows. North Sea T8 (conventional tartary buckwheat used as a control variety. This is a variety with normal rutin degrading enzyme activity) and Bud T27 (this is a low rutin degrading enzyme activity). The mating was carried out using the hot water elimination method according to the method (Reference 1).

In other words, the inflorescence T27 inflorescence is immersed in hot water at 44 ° C. for 3 minutes to inactivate the pollen, so that even if the pollen hits the pistil, it does not bear fruit. Pollination was carried out to obtain hybrid seeds. The obtained seed for communal reward was sown and grown in a pot to obtain seeds of F ₁ individuals. Thereafter, the seeds were sown and grown in a pot to obtain seeds (157 grains) of F ₂ individuals.

Next, rutin content and rutin degradation activity were investigated for each of 157 F ₂ individuals according to the method of Suzuki et al. (Reference document 2). As a result, the rutin content was in the range of approximately 14-19 mg / g seed. On the other hand, the rutin degradation activity of 115 individuals was 4,000 nkat / g seed or more, while the remaining 42 individuals were 20 nkat / g seed or less, and could be clearly classified into two groups.

As a result of the χ ² (chi-square) test, the number of individuals of 4,000 nkat / g seed or more and 20 nkat / g seed or less matched the separation ratio of 3: 1. Therefore, Mendel's law revealed that the rutin degrading enzyme low activity trait was dominated by a recessive single factor, and this gene was named rutA.

  Although supplementary, “bud system T26” and “bud system T27” are system names. For this reason, the name of the tartary buckwheat may change in future varieties. However, the change in name associated with such breeding does not change the botanical characteristics including the characteristics of the rutA gene.

2. Food using novel tartary buckwheat The food according to the present invention is a food comprising tartary buckwheat seeds or seed components having a rutA gene and having a rutin-degrading activity of 20 nkat or less per 1 g of seed, preferably in a molar ratio of quercetin 1 It is a food containing rutin at a ratio of 1 or more. Such a food product is a food product in which the bitterness is suppressed and the flavor is maintained, and has a preservability capable of withstanding general distribution.

  The presence of the rutA gene reduces the amount of rutin-degrading enzyme isozyme to a level that cannot be detected. Therefore, the crude enzyme solution is electrophoresed under native conditions, the developed gel is stained with copper and rutin, and can be observed with conventional tartary buckwheat. The rutin-degrading enzyme signal cannot be detected in the rutA gene (JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2004) 84 (13), p1691-1694, In-gel detection and study of the role of flavonol 3-glucosidase in the bitter taste generation in tartary buckwheat. See Tatsuro Suzuki, Yutaka Honda, Wakako Funatsuki, Keiji Nakatsuka.).

  Such a food according to the present invention can be produced using, for example, the above-described novel tartary buckwheat, bud system T26 and / or bud system T27.

  Here, the “seed” means a seed with a shell attached. Seed rutinase activity is as follows.

  The seeds of general bud line T26 have a rutin-degrading enzyme activity of about 11.1 nkat per 1 g of buckwheat flour obtained by crushing seeds in a shell state. The rutin-degrading enzyme activity per 1 g of buckwheat flour obtained by pulverization is about 15.3 nkat.

  The seeds of the general bud line T27 have a rutin-degrading enzyme activity of about 7.53 nkat per 1 g of buckwheat flour obtained by crushing seeds in a shell state. The rutin-degrading enzyme activity per 1 g of buckwheat flour obtained by pulverization is about 9.57 nkat.

  Therefore, a rutin-degrading enzyme activity of about 20 nkat or less per 1 g of seed is considered to correspond to about 30 nkat in the case of 1 g of ground seed powder excluding the shell.

  Detection of rutin and quercetin in food can be performed by any method known per se. The ratio of rutin and quercetin obtained by such a method may be calculated. The food according to the present invention may have a molar ratio of rutin to quercetin 1 of 1 or more, preferably rutin 3 or more, more preferably rutin 4 or more.

  Here, “seed” of tartary buckwheat refers to seeds that remain unshelled and seeds from which shells are excluded. “Buckwheat flour” may be any of the above-ground seeds, any of the powdered seeds, and a mixture thereof.

  The food according to the present invention may be a food containing a mixture of the tartary buckwheat seed or buckwheat flour and other ingredients, or may be a food made of the tartary buckwheat seed or buckwheat flour.

  In the case of the tartary buckwheat seed, the food according to the present invention may be included in a dry weight of 1% to 100%, preferably 30% to 100%. In the case of buckwheat flour, the food according to the present invention may contain 1% to 100%, preferably 30% to 100% of the whole food as a dry weight.

  The food according to the present invention uses tartary buckwheat seeds having the rutA gene, and provides food that can contain bitumen and can be stored without impairing flavor because it can suppress the generation of quercetin while containing abundant rutin. It is possible. Such foods are excellent in buckwheat flavor and color.

  Examples of food products according to the present invention may be buckwheat porridge, buckwheat flour, raw noodles, semi-raw noodles, dry noodles, instant noodles and frozen noodles, and noodle band processed foods such as gyoza, shumai and wonton.

  In addition, the food according to the present invention is a storable food with a suppressed bitterness and a maintained flavor. Therefore, in the case of foods in which rutin can be decomposed by rutin-degrading enzymes in food during distribution in the market, such as raw noodles and semi-raw noodles, it is necessary to heat at the buckwheat flour stage under conditions that do not impair the flavor. .

  Examples of the heating conditions for buckwheat flour are a temperature of 80 ° C. or higher, preferably 90 ° C. or higher, for example, heating for 30 seconds to 90 seconds. For example, the heating means may be any heating means such as steam, a high temperature heater and / or an oven.

  For example, what is necessary is just to heat for 60 second or 90 second at 100 degreeC in the state wrapped in the nonwoven fabric in the steamer.

  Such heating according to the present invention may be performed on buckwheat seeds and / or buckwheat flour. For example, the heated buckwheat seed may then be pulverized by general means to obtain buckwheat flour, or may be provided as it is. The buckwheat flour according to the present invention that has undergone such heat treatment further has a rutin degrading enzyme activity of 10 nkat / g or less. Moreover, the buckwheat flour according to the present invention that has undergone such heat treatment may be referred to as “heated buckwheat flour”. The heated buckwheat flour may be provided as buckwheat flour as it is, or may be further processed and provided in the form of noodles or other processed foods.

  Raw and semi-raw noodles using buckwheat flour and buckwheat flour that have been subjected to such heat treatment can be inhibited from rutin decomposition even within a certain period of time in the market for sale at supermarkets and retail stores. Therefore, bitterness can be suppressed, and it is possible to preserve while maintaining a state excellent in the flavor and color tone peculiar to buckwheat.

  In addition, you may utilize such heat processing for foodstuffs other than raw noodles and semi-raw noodles.

  The buckwheat porridge according to the present invention may be produced by threshing tartary buckwheat seeds having the rotA gene and cooking the obtained threshed seeds in a liquid such as water or soup. The produced buckwheat porridge may be provided in a state of being enclosed in a container such as a retort pack. Processing such as encapsulation in a container and sterilization may be performed by any method known per se.

  The buckwheat flour according to the present invention can be obtained by crushing tartary buckwheat seeds having the rtA gene. For the grinding, any method known per se may be used.

  Dry noodles, instant noodles, frozen noodles, gyoza, shumai, wonton and the like produced using this buckwheat flour are also within the scope of the present invention. These food products may also be produced and provided in the same manner using the above-mentioned heated buckwheat flour, and these are also within the scope of the present invention.

  Instant noodles according to the present invention, raw noodles, semi-raw noodles, frozen noodles, gyoza, shumai and wonton, the buckwheat flour is optionally mixed with any other flour as desired, water, seasoning, flavoring, A dough can be formed by adding sweeteners and additives, etc., and the dough can be made into a desired form, wrapped with a filling if necessary, and heated. Any of them can be produced using a method known per se. Even if it is a case where it is manufactured by a conventional manufacturing method known per se, a processed food with less bitterness than before is provided.

  The instant noodles of the present invention may be instant noodles produced from a main raw material containing buckwheat flour derived from tartary buckwheat, which has a rutA gene and has a rutin degradation activity of 20 nkat or less per 1 g of seeds.

  Here, the “main raw material” refers to flour for constituting the dough, for example, the main raw material may be made of buckwheat flour derived from tartary buckwheat according to the present invention, or buckwheat flour derived from tartary buckwheat seed according to the present invention. May be mixed with any other flour known per se at about 1% to 100%, preferably about 10% to 100%, more preferably about 30% to 100%.

  The instant noodles of the present invention include any kind of instant noodles produced by any method known per se. For example, the instant noodles of the present invention may be instant fried noodles, instant non-fried noodles, and may have any flavor such as Chinese, Japanese style, Western style, and any kind of udon, ramen, grilled buckwheat and pasta. Noodles may be used.

  As used herein, “noodles” is a generic term for various types of noodles generally classified as noodles by those skilled in the art, such as raw noodles, semi-raw noodles and instant noodles, udon, ramen, grilled buckwheat and busta, long pasta and short pasta. It is.

  In general, a “noodle strip” is a noodle dough obtained by adding water and additives to a main raw material and stirring and kneading, for example, to a specific thickness by, for example, rolling, and further arbitrarily cutting. Can be obtained. Here, the noodle strip processed food refers to a food manufactured using a noodle strip cut into a desired shape. For example, it may be a food in a form in which a filling is covered with a noodle band, for example, side dishes such as gyoza, shumai, wonton, ravioli and lasagna.

[Example]
Example 1
<Test method>
North Sea T8 and bud T27 were crossed by the method of Rokkasa et al. (Reference 1) using the hot water elimination method, and the rutin content and rutin degradation activity in the seeds of F ₂ individuals were investigated.

<Method for measuring the rutin content of seeds>
The seeds were roughly crushed in a mortar, the shell was removed, and the remaining part was pulverized until it became a powder. The powder was extracted with 90% methanol containing 0.1% (v / v) phosphoric acid at 37 ° C. for 3 hours, filtered, and then the rutin was quantified using HPLC by the method of Suzuki et al. (Reference document 2). did.

<Measurement method of rutin degradation activity of seed>
The seeds were roughly crushed in a mortar, the shell was removed, and the remaining part was pulverized until it became a powder. The crude protein solution of the powder was extracted with 50 mM sodium acetate buffer (pH 5.0), and the centrifugal supernatant was used as the enzyme solution. Using the resulting enzyme solution, rutin degradation activity was measured by the method of Suzuki et al. (Reference document 2).

  The result is shown in FIG. As a result, it became clear that the rutin-degrading enzyme low activity trait was governed by recessive single factor, and the gene was named rutA. The tartary buckwheat individuals with rutA had an extremely low rutin-degrading enzyme activity of 0.5% or less of conventional varieties. Bud line 27 had rutA.

Example 2 Rutin degradation activity <Test method>
The seeds were roughly crushed in a mortar, the shell was removed, and the remaining part was pulverized until it became a powder. The crude protein solution of the powder was extracted with 50 mM sodium acetate buffer (pH 5.0), and the centrifugal supernatant was used as the enzyme solution. Using the resulting enzyme solution, rutin degradation activity was measured by the method of Suzuki et al. (Reference document 2).

The results are shown in Table 1 below.

Example 3 Milling of tartary buckwheat flour for instant noodles For buckwheat flour for producing instant noodles, tartary buckwheat seeds are milled with Quadrumat (r) Junior (BRABENDER) and the yield is 63% using a 60 mesh sieve. We adjusted so that it was used.

Example 4 Effect of Heat Treatment on Rutin Degrading Enzyme Activity For tartary buckwheat flour, the rutin degrading enzyme activity after heat treatment in a steamer was measured. 80 g of each buckwheat flour was put into a non-woven fabric (95 mm × 70 mm bag-shaped bag) and heat-treated in a steamer (100 ° C.) for 0, 30, 60 and 90 seconds.

<Preparation of crude enzyme>
The crude enzyme was prepared from tartary buckwheat flour according to the following procedure. After adding 30 ml of 20 mM acetate buffer (pH 5) to 1.0 g of tartary buckwheat flour, the mixture was extracted by stirring for 1 hour, and then centrifuged at 20,000 g for 10 minutes. What was filtered by 1 was made into the crude enzyme liquid.

<Measurement method for rutin degradation activity>
After adding 5 ml of methanol to 25 mg of rutin, the volume was adjusted to 25 ml with 20 mM acetate buffer (pH 5), and this was used as a substrate solution.

  100 μl of a crude enzyme solution appropriately diluted with 20 mM acetate buffer (pH 5) is added to 300 μl of the substrate solution, and after reacting at 40 ° C. for exactly 3 minutes or 15 minutes, 2.0 ml of methanol is added to stop the reaction, What was filtered through a 0.5 μm liquid clodisc was analyzed under the above-mentioned HPLC conditions, and rutin and quercetin were quantified. The rutin decomposition rate with respect to 300 μg of the substrate was determined and used as an indicator of enzyme activity.

Enzyme activity was expressed as 1 kat (Qatar) as the amount of enzyme that decomposes 1 mol of rutin per second. The results are shown in the table below. In the table, for reference, a value indicating 1 U (unit) of the amount of enzyme capable of decomposing 1 μmol of rutin per minute is written on the right side of the value displayed in kat units.

  Buckwheat flour produced from a low rutin-degrading enzyme activity line had a significantly lower activity value than the conventional varieties.

Example 5 Production of Instant Noodles Fried instant noodles and non-fried instant noodles were produced by the following methods using buckwheat flour obtained from tartary buckwheat seeds of two lines, namely North Sea T8 and Bud T27.

The composition of each dough is shown in the table below.

(1) Fried instant noodles Fried instant noodles were manufactured as follows. Main ingredients of wheat flour 1590 g, tartary buckwheat flour 950 g and starch 460 g were put into a mixer, 1.0 kg of water was separately prepared for the main ingredient, and after adding 45 g of sodium chloride and 15 g of phosphate to this, the mixture was stirred. The mixture was put into the mixer and kneaded for 20 minutes to obtain a noodle dough. Subsequently, the noodle dough was roll-rolled according to a conventional method to a thickness of 1 mm, and cut out with a No. 20 square blade to obtain a noodle string. Subsequently, the noodle strings were steamed for 90 seconds and sprayed with water, then cut into a fixed amount, stored in a retainer, and fried for 90 seconds at 150 ° C. to obtain instant Japanese-style fried noodles.

(2) Non-fried instant noodles Non-fried instant noodles were performed as follows. Main ingredients of 2065 g of wheat flour and 935 g of tartary buckwheat flour are put into a mixer, 1.0 kg of water is separately prepared for the main ingredient, and 15.1 g of sodium chloride and 6.1 g of phosphate are added thereto and stirred. The noodle dough was put into the mixer and kneaded for 20 minutes. Subsequently, the noodle dough was roll-rolled according to a conventional method to a thickness of 1.1 mm, and cut out with a No. 22 square blade to obtain a noodle string. Subsequently, these noodle strings were steamed for 150 seconds, cut into a fixed amount, and dried with hot air at 110 ° C. for 20 minutes to obtain non-fried noodles.

Example 6
The contents of rutin and quercetin were measured for fried instant noodles and non-fried instant noodles produced as described in Example 5.

<Analysis of rutin and quercetin>
Rutin and quercetin were analyzed by HPLC.

  For the extraction of rutin and quercetin from instant noodles, 20 ml of methanol was added to 0.5 g of pulverized instant noodles and refluxed at 80 ° C. for 60 minutes.

The extract was added to Toyo Filter Paper No. The mixture was filtered through 5c, and the volume was adjusted to 25 ml. The HPLC conditions were as follows. Using a CAPCELL PAK C ₁₈ column (manufactured by Shiseido) with a UV detector (detection wavelength 360 nm), liquid A (0.1% phosphoric acid: methanol = 70: 30), liquid B (methanol = 100) ) Gradient elution.

The results are shown in the following table.

Example 7 Production of raw noodles and semi-noodles Raw noodles and semi-noodles were produced by the following method using buckwheat flour prepared by the same method as in Example 3.

(1) Production of raw noodles Trial production of raw noodles was performed as follows. Main ingredients of 1300 g of wheat flour and 700 g of buckwheat flour are put into a mixer, 600 kg of water is separately prepared with respect to the main ingredients, and after adding 60 g of salt and stirring, the mixture is put into the mixer and kneaded for 20 minutes. And made noodle dough. Next, the noodle dough was roll-rolled according to a conventional method to a thickness of 1.5 mm, and cut out with a No. 20 square blade to obtain a noodle string. Subsequently, these noodle strings were cut into a standard length to obtain a product.

(2) Manufacture of semi-raw noodles Semi-prepared noodles were produced as follows. Main ingredients of 1300 g of wheat flour and 700 g of buckwheat flour are put into a mixer, 600 kg of water is separately prepared with respect to the main ingredients, and after adding 60 g of salt and stirring, the mixture is put into the mixer and kneaded for 20 minutes. And made noodle dough. Next, the noodle dough was roll-rolled according to a conventional method to a thickness of 1.5 mm, and cut out with a No. 20 square blade to obtain a noodle string. Subsequently, these noodle strings were cut into a standard length and hung and dried at 30 ° C. for 1 hour to obtain a product.

Example 8 Component analysis of raw and semi-raw noodles The contents of rutin and quercetin in raw and semi-noodles obtained in Example 7 were analyzed.

<Analysis of rutin and quercetin>
Rutin and quercetin were analyzed by HPLC.

  Extraction of rutin and quercetin from raw noodles and semi-raw noodles obtained in Example 7 was carried out by refluxing extraction at 80 ° C. for 60 minutes by adding 20 ml of methanol to 0.5 g of each noodle crushed in a mortar.

The extract was added to Toyo Filter Paper No. The mixture was filtered through 5c, and the volume was adjusted to 25 ml. The HPLC conditions were as follows. Using a CAPCELL PAK C ₁₈ column (manufactured by Shiseido) with a UV detector (detection wavelength 360 nm), liquid A (0.1% phosphoric acid: methanol = 70: 30), liquid B (methanol = 100) ) Gradient elution.

The results are shown in the following table. As is apparent from the table, even after storage for 10 days, in Examples 9 and 11, almost all rutin remained without being decomposed.

Example 9 Sensory test Sensory test on buckwheat flour obtained in the same manner as described in Example 3, instant fried noodles obtained in the same manner as in Example 5 and raw noodles obtained in the same manner as in Example 7. Went.

  Sensory evaluation was performed as follows.

(A) Evaluation of buckwheat buckwheat was produced from buckwheat flour produced in the same manner as in Example 3 and Example 4 of Example 3, and Comparative Example 1 and Comparative Example 2. These were subjected to sensory evaluation by 16 panels. The results are summarized in Table 7 below.

  Since buckwheat has a very simple manufacturing method and is a very suitable food for confirming the original taste and aroma of buckwheat flour, it was also used in this evaluation.

  The buckwheat was prepared as follows. That is, 40 g of hot water was poured into 50 g of each buckwheat flour, and then stirred to prepare a buckwheat noodle.

  These were evaluated with respect to taste and flavor. Regarding taste, “not feeling bitter” was judged as A, “feeling bitter” as B, and “feeling very bitter” as C. Regarding the flavor, “having a strong flavor” was judged as A, “feeling the flavor” as B, and “not having a flavor like flavor” as C.

(B) Evaluation for Instant Noodles Further, sensory evaluation was performed by 10 panels on the instant fried noodles similar to Example 7 and Comparative Example 6 obtained by the method described in Example 5. The results are summarized in Table 7 below.

  Each instant fried noodle was evaluated for taste and flavor after pouring hot water. As a result, “preferred” was judged as A, “normal” as B, and “unfavorable” as C.

(C) Evaluation of raw noodles Further, sensory evaluation was performed by 10 panels on raw noodles similar to Example 10 and Comparative Example 9 obtained by the method described in Example 7. The results are summarized in Table 7 below.

  Each raw noodle was steamed with hot water for 3 minutes, cooled with cold water, and then evaluated for taste and flavor. As a result, “preferred” was judged as A, “normal” as B, and “unfavorable” as C.

Results The results of sensory evaluation are summarized in Table 7 below.

  From the above results, the new tartary buckwheat flour of the present invention is superior in taste and flavor as compared with the conventional tartary buckwheat flour, and in foods such as instant noodles and raw noodles using them, the taste is similar to that of buckwheat flour. It became clear that excellent ones were obtained for both flavor and flavor.

Example 10 Manufacture of processed noodle band foods (Shoumai, Gyoza, Wonton) The skin of processed noodle band foods (Shoumai, Gyoza, Wonton) was produced as follows. Main ingredients of buckwheat flour 500 g, wheat flour 300 g and starch 200 g were put into a mixer, and 380 g of water was separately prepared and added to the main ingredient, and kneaded for 20 minutes to obtain a dough. Subsequently, roll rolling was performed according to a conventional method, and the Schumai had a thickness of 0.7 mm and was cut into a size of 70 mm × 70 mm to form a leather. Gyoza and wonton were 0.9 mm thick and cut into a circular shape with a diameter of 80 mm to form each skin.

  Each product was wrapped in generally known ingredients and cooked to obtain the product as follows. Examples of ingredients are as follows.

<Shoemai>
250g minced pork
150g onion chopped
15g of starch
Soy sauce 15g
Sake 15g
10g sesame oil
5g salt
The above materials were thoroughly kneaded to prepare ingredients.

<Gyoza, wonton>
250g minced pork
150g cabbage chopped
150g onion chopped
Leek 100g
Soy sauce 15g
Sake 15g
10g sesame oil
5g salt
The above materials were thoroughly kneaded to prepare ingredients.

  Shumai, gyoza and wonton produced as examples of noodle band processed foods using the new tartary buckwheat flour according to the present invention were excellent in both taste and flavor as with buckwheat flour.

[References]
Reference 1
Euphytica 156, (2007) 319-326.
Emasculation of Tartary buckwheat (Fagopyrum tataricum Gaertn.) Using hot water.
Yuji Mukasa, Tatsuro Suzuki, Yutaka Honda
Reference 2
Plant Science 163 (2002) 417_423
Purification and characterization of flavonol 3-glucosidase, and its activity during ripening in tartary buckwheat seeds
Tatsuro Suzuki, Yutaka Honda, Wakako Funatsuki, Keiji Nakatsuka

  The “bud system T26” was deposited on March 28, 2011 at the Patent Organism Depositary, National Institute of Advanced Industrial Science and Technology under the accession number FERM P-22092.

  The “bud system T27” was deposited on March 28, 2011 at the Patent Organism Depositary, National Institute of Advanced Industrial Science and Technology under the accession number FERM P-22093.

Claims (7)

Buds system No. T26 consists tartary buckwheat seed powder (Accession No. FERM P-22092) or buds system No. T27 (Accession No. FERM P-22093), buckwheat flour rutin degrading enzyme activity value is less 20nkat / g. Buds system No. T26 consists tartary buckwheat seed powder (Accession No. FERM P-22092) or buds system No. T27 (Accession No. FERM P-22093), buckwheat flour rutin degrading enzyme activity value is less 10nkat / g.   The method for using buckwheat flour according to claim 1 or 2 in the production of noodles.   The method according to claim 3, wherein the noodles are instant noodles.   Noodles manufactured using buckwheat flour according to claim 1 or 2 as a raw material.   The noodles according to claim 5, wherein the noodles are instant noodles.   Processed noodle strip food produced using the buckwheat flour according to claim 1 or 2 as a raw material.

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