JP7420366B2 - Method for producing Duttan buckwheat bran in which rutin decomposition is suppressed, and its use - Google Patents

Description

The present invention relates to a method for producing Duttan buckwheat bran in which the decomposition of rutin is suppressed, and its use.

Buckwheat is an annual plant belonging to the Polygonaceae family. The grains of Datta buckwheat contain 20 to 1,000 times more rutin, a functional component, than regular buckwheat, depending on the variety. Rutin produces quercetin, which causes bitterness, through the action of the rutin-degrading enzyme contained in the fruit. Therefore, in the production process of buckwheat flour, heat treatment has been considered to inactivate the rutin-degrading enzyme (Patent Documents 1 to 4, Non-Patent Document 1). In addition, foods and beverages containing high rutin using Duttan buckwheat flour whose rutin-degrading enzyme activity value is below a certain level have been developed (Patent Documents 5 and 6).

On the other hand, Duttan soba is generally distributed in the form of buckwheat flour. Buckwheat flour is produced by roll-milling brown buckwheat (seeds) and separating the crushed product with a sieve. At this time, the large residues remaining on the sieve are buckwheat hulls, etc., and are usually discarded, and the residue fraction with small particle sizes is bran. Usually, about 10% of brown soba is bran. It has been proposed to heat-process Duttan buckwheat bran, which has a high rutin content, such as roasting under predetermined conditions to make it into a food material for highly palatable beverages and foods (Patent Document 7).

Japanese Patent Application Publication No. 4-144654 Japanese Patent Application Publication No. 11-075743 Japanese Patent Application Publication No. 2005-013005 Japanese Patent Application Publication No. 2006-311845 Japanese Patent Application Publication No. 2012-244927 Japanese Patent Application Publication No. 2013-081440 Japanese Patent Application Publication No. 2017-153433

Hokkaido Research Organization Food Processing Research Center Research Report, No.9, 2011

Buckwheat bran contains 5 to 10 times more rutin than buckwheat flour. Furthermore, compared to buckwheat flour, Duttan buckwheat bran contains more protein, fat, and dietary fiber, and is also rich in minerals such as iron, zinc, and manganese. Therefore, it would be desirable to be able to use Duttan buckwheat bran more effectively.

However, it has been found that buckwheat bran contains a rutin-degrading enzyme, and when heat-treated to inactivate the rutin-degrading enzyme, the rutin itself is thermally decomposed. Regarding Duttan buckwheat bran, if rutin remains undecomposed and remains at 70% or more, it is considered that the taste will not be affected, so it would be desirable to have a technology that can achieve a rutin residual rate of 70% or more.

In addition, the conventional treatment conditions for inactivating the rutin-degrading enzyme in buckwheat flour are based on the rutin residual rate under water-added conditions assuming noodle production, and the rutin residual rate after a relatively short period of time after water is added. It is used as an indicator. Therefore, it was unclear whether these processing conditions would be effective in the production of foods other than noodles, or in cases where foods are stored after adding water.

The present inventors have intensively studied techniques for suppressing rutin decomposition in Duttan buckwheat bran. As a result, they found conditions for inactivating rutin-degrading enzymes suitable for Duttan buckwheat bran, and completed the present invention. This application provides the following inventions.

[1] The bran of Duttan buckwheat is roasted at 140-195℃ for 5-50 minutes, thereby suppressing the thermal decomposition of rutin contained in the bran and losing the rutin-degrading enzyme contained in the bran. A method for producing roasted Dattan buckwheat bran, including a step of activating it.
[2] The manufacturing method according to 1, wherein the roasting conditions are 140 to 165°C for 15 minutes or less.
[3] The manufacturing method according to 1, wherein the roasting conditions are 155 to 195°C for 20 minutes or more.
[4] Roasted buckwheat bran with a rutin content of 40 mg/g or more and rutin-degrading enzymes inactivated.
[5] A food composition comprising the roasted buckwheat bran according to 4.
[6] A food composition containing roasted Dattan buckwheat bran, which has a rutin residual rate of 70% or more.
[7] The food composition according to 6, which is noodles or galettes.
[8] The food composition according to any one of items 5 to 7, comprising 300 to 500 mg of rutin or 5 to 10 g of roasted buckwheat bran per daily intake or per single intake.
[9] The production method according to any one of 1 to 3, wherein the variety of Datta buckwheat is Full Kirari, the roasted Datta buckwheat bran according to 4, or the food composition according to any one of 5 to 8. thing.

Rutin-degrading enzymes can be inactivated under conditions suitable for buckwheat bran.

Since the rutin-degrading enzyme has been sufficiently inactivated, it is possible to provide roasted buckwheat bran that can be used in a variety of foods. In addition, since it contains a large amount of rutin, it is possible to provide roasted buckwheat bran that can be used to produce a food containing a large amount of rutin by using a small amount.

Since it can be used in a variety of foods, the use of Duttan buckwheat bran as a food ingredient can be expanded.

Rutin residual rate after roasting of Duttan buckwheat bran. It became clear that rutin did not thermally decompose when heated at 140°C for 90 minutes or 160°C for 40 minutes, but it did thermally decompose when heated at 180°C for more than 15 minutes and at 200°C for more than 6 minutes. Rutin content of roasted buckwheat bran. Roasted bran was shown to contain more rutin than roasted buckwheat flour (Manke Kirari). Rutin reduction rate due to enzyme activity. It was revealed that the rutin-degrading enzyme in Duttan buckwheat bran was not inactivated even after roasting for 90 minutes at 140℃, but was deactivated by roasting for 30 minutes at 160-180℃ and 7 minutes at 200℃. . It was also revealed that between buckwheat flour (Mansaku Kirari) and wheat bran, the effect of enzymatic decomposition was greater on wheat bran. Rutin residual rate after 45% hydration. It has become clear that in order to maintain a rutin residual rate of 70% or higher even after adding water, a light roasting process (for example, 160°C, 10 minutes) is sufficient when adding 45% water. Rutin residual rate after 200% hydration. In order to maintain a rutin residual rate of 70% or more even after adding water, it has become clear that strong roasting (for example, 160℃ for 40 minutes or 180℃ for 30 minutes) is better when adding 400% water. .

<Method for producing Duttan buckwheat bran>
In this application, the bran of Duttan buckwheat is roasted at 140 to 195°C for 5 to 50 minutes, thereby suppressing the thermal decomposition of rutin contained in the bran and depleting the rutin-degrading enzyme contained in the bran. To provide a method for producing roasted Duttan buckwheat bran, including a step of activating it.

(Duttan Soba)
In the present invention, Tartary buckwheat (scientific name: Fagopyrum tataricum) is used. Varieties of Datta buckwheat include Shin'aga Yellow, Hokkai T8, Hokkai T9, Hokkai T10, Hokuriku 4, Ki Power, Ki no Takara, Ki No Toyo, Daizen, Shinano Kurotsubu, Daruma Dan, and Aeon's. There are yellow colors, Manten Kirari, Nishi no Haruka, etc. Although there are no particular restrictions on the variety of Datta buckwheat used in the present invention, it is preferable to use Manten Kirari because it has low bitterness and high rutin content.

(Duttan buckwheat bran)
In the present invention, bran of Datta buckwheat is used. Bran originates from the layer between the buckwheat husk and the endosperm from which buckwheat flour is obtained, and is a by-product during the production of buckwheat flour. Generally, when buckwheat flour is produced by roll-milling brown buckwheat (seeds) and separating the crushed material through a sieve, the large residues remaining on the sieve are buckwheat husks and grains. A residue fraction with a small diameter can be obtained as bran. Buckwheat bran contains 5 to 10 times more rutin than buckwheat flour.

Rutin is a flavonoid glycoside in which the disaccharide β-rutinose (6-O-α-L-rhamnosyl-β-D-glucose) is glycosidic bonded to the 3rd position of quercetin. It is also called rutoside or quercetin 3-O-rutinoside. It is known that when buckwheat flour from Duttan buckwheat is processed into noodles, etc., rutin is degraded by the endogenous rutin-degrading enzyme, resulting in a decrease in rutin content. Quercetin produced by the decomposition of rutin has a bitter taste.

In this specification, when we refer to buckwheat bran, we may refer to the raw one before roasting or to the bran after roasting, but which one is referred to can be determined from the context.

(Roasting conditions)
In the present invention, buckwheat bran is roasted under conditions that suppress the thermal decomposition of rutin contained in the bran and deactivate the rutin-degrading enzyme contained in the bran.

Roasting, sometimes referred to as dry roasting or roasting, is a process of heating and drying food without using oil or water as a heat medium. When roasting buckwheat bran in the present invention, there are no particular restrictions on the roasting device, and any conventional roasting device can be used. Roasting may be done while stirring the food to ensure even heating.

Specifically, the roasting conditions for deactivating the rutin-degrading enzyme while suppressing the thermal decomposition of rutin include a temperature of 140 to 195°C and a time of 5 to 50 minutes.

According to studies by the present inventors, rutin contained in Duttan buckwheat bran does not decompose even after roasting for 90 minutes at 140°C, and does not decompose even after roasting for 40 minutes at 160°C. However, at 180℃, some rutin decomposes after 15 minutes of roasting, and at 200℃, a significant portion of rutin decomposes after 7 minutes of roasting. Regarding the present invention, when evaluating the degree of decomposition of rutin, unless otherwise specified, the content of rutin and the content of quercetin, which is a decomposition product of rutin, are measured, and the rutin content calculated based on these values is Depends on survival rate. The method for calculating the residual rate of rutin is described in detail in the Examples section of this specification.

Furthermore, according to the studies conducted by the present inventors, the rutin-degrading enzyme contained in Duttan buckwheat bran is not completely deactivated even after roasting for 90 minutes at 140°C, and the activity to decompose rutin remains. Roasting for 30 minutes at ℃ and 7 minutes at 200℃ will almost completely eliminate the activity. Regarding the present invention, when evaluating the activity of rutin-degrading enzyme, it is based on the rutin reduction rate, unless otherwise specified. The method for calculating the rutin reduction rate is described in detail in the Examples section of this specification.

In one preferred embodiment, the roasting conditions are 140 to 165°C for 15 minutes or less (5 to 15 minutes), and more preferably 155 to 165°C for 12 minutes or less (5 to 12 minutes). Under these roasting conditions, there is almost no thermal decomposition of rutin, and even when the obtained roasted buckwheat bran is hydrated under noodle-making conditions, there is little influence by rutin-degrading enzymes.
Note that the hydration rate (%) refers to the mass % of water or salt water used for flour, and for example, using 500 g of water for 1 kg of Duttan buckwheat bran is called 50% hydration.

In another preferred embodiment, the roasting conditions are 155-195°C for 20 minutes or more (20-50 minutes), more preferably 160-180°C for 30-40 minutes. Under these roasting conditions, there is almost no thermal decomposition of rutin, and even when used at a high hydration rate, such as when producing a galette containing the roasted Dattan buckwheat bran, rutin degrading enzyme There is little influence from

<Roasted Dattan buckwheat bran, foods containing roasted Dattan buckwheat bran>
The present application also provides Datta buckwheat bran produced by a production method including a roasting step under the above-mentioned roasting conditions, and a food composition containing the roasted Datta buckwheat bran.

(Rutin content, rutin-degrading enzyme inactivation, rutin residual rate)
The rutin content of the roasted buckwheat bran provided by the present invention is 40 mg/g or more, preferably 45 mg/g or more, and more preferably 50 mg/mg or more. In addition, when referring to the rutin content in relation to the roasted Dattan buckwheat bran and the food compositions described below, unless otherwise specified, it is the value expressed as the mass of rutin relative to the total amount of the roasted Dattan buckwheat bran or the food. In the case of roasted Duttan buckwheat bran, the total mass almost matches the dry mass.

In the roasted buckwheat bran provided by the present invention, the rutin degrading enzyme is inactivated. The rutin-degrading enzyme is inactivated when the rutin residual rate is 70% or more when the target roasted Dattan buckwheat bran is 45% or 400% hydrated and stored at room temperature or 4℃ for 24 hours. That is, preferably 75% or more, more preferably 80% or more.

Further, such roasted buckwheat bran can be incorporated into a food composition as a food material. The food composition containing roasted Duttan buckwheat bran provided by the present invention has a rutin residual rate of 70% or more, preferably 75% or more, and more preferably 80% or more.

The residual rate of rutin referred to herein is the residual rate of rutin calculated based on the measured values of the content of rutin and the content of quercetin, which is a decomposition product of rutin, in the target roasted buckwheat bran. The method for calculating the residual rate of rutin is described in detail in the Examples section of this specification.

(Amount of roasted Dattan buckwheat bran)
In the roasted buckwheat bran provided by the present invention, since the rutin-degrading enzyme is inactivated, bitterness does not easily appear during the manufacturing process, and it is thought that there is almost no inconvenience that the food becomes unpalatable. Therefore, the amount of rutin added in the food composition can be determined as appropriate depending on the amount of rutin to be added.

Specifically, the amount of roasted buckwheat bran added per daily intake or per intake of the food composition can be 1 to 30 g, preferably 3 to 20 g, and more preferably is 5-10g. The content of rutin can be 100 to 700 mg per daily intake or per single intake of the food composition, preferably 200 to 600 mg, and more preferably 300 to 500 mg.

Such food compositions may be taken repeatedly or over extended periods of time, eg, daily or at intervals such as every other day, over a period of one week or more, preferably four weeks or more.

(form)
The form of the food composition containing roasted buckwheat bran of the present invention is not particularly limited, and may be solid, liquid, mixture, suspension, powder, granule, paste, jelly, gel, capsule, etc.

Specifically, confectionery (e.g., cookies, biscuits, crackers, bolo, snacks, sponge cake, ice cream, candy, chocolate, yokan, fish cake, manju, dumplings, etc.), breads (e.g., white bread, sweet bread, bagels, steamed bread, butter rolls, etc.), noodles (e.g., soba, udon, cold noodles, pasta, somen, etc.), mixed flours (e.g., fried chicken flour, tempura flour, bread mix flour, pancake mix flour) , okonomiyaki mixed powder, takoyaki mixed powder, etc.), beverages (e.g., tea drinks, soups, green juice, smoothies), etc., and also granules and powders for mixing with beverages and foods. It can be in the form of , paste, concentrated liquid, etc.

In the present invention, the term food is not limited to solid foods, but also includes liquid foods such as drinks and soups. Furthermore, foods are not limited to those for humans, but also include those for non-human animals such as companion animals and livestock.

(Other ingredients, additives)
In addition to rutin, the food composition containing roasted buckwheat bran may contain other nutritional components that are acceptable as food. Examples of such ingredients are dietary fiber, protein, fat, carbohydrates (glucose, sucrose, fructose, maltose, trehalose, erythritol, maltitol, palatinose, xylitol, dextrin), electrolytes (e.g. sodium, potassium, calcium). , magnesium), amino acids (e.g. lysine, arginine, glycine, alanine, glutamic acid, leucine, isoleucine, valine), vitamins (e.g. vitamin A, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin C, vitamin D , vitamin E, vitamin K, biotin, folic acid, pantothenic acid and nicotinic acids), minerals (e.g. copper, zinc, iron, cobalt, manganese), antibiotics, etc.

(others)
The stage of blending the roasted Duttan buckwheat bran in the production of the food composition can be selected as appropriate. There are no particular restrictions on the step of compounding as long as the properties of the active ingredients are not significantly impaired. For example, it can be blended with other raw materials (for example, cereal flour such as wheat flour) at an early stage of production.

Food compositions containing roasted Dattan buckwheat bran can be labeled to the effect that Dattang buckwheat bran is used as a raw material, the rutin content, and the fact that there is little bitterness due to the decomposition of rutin. A specific health purpose (functionality) can be indicated. Indication can be direct or indirect. Examples of direct labeling are written on tangible objects such as the product itself, packages, containers, labels, tags, etc.; indirect labeling is on websites, storefronts, pamphlets, flyers, posters, books, newspapers, magazines, etc. Includes advertising and promotional activities by means such as television, radio, exhibitions, mail, and e-mail.

Hereinafter, the present invention will be explained in more detail using Examples. However, the technical scope of the present invention is not limited to these Examples.

[Study of treatment methods to suppress rutin decomposition]
We roasted Duttan buckwheat bran under various conditions to confirm the presence or absence of rutin thermal decomposition, and clarified the roasting conditions that do not cause rutin to thermally decompose. We also clarified the roasting conditions that deactivate the rutin-degrading enzyme contained in Duttan buckwheat bran. Furthermore, the roasted bran was stored with water and the residual rate of rutin was evaluated.
[Materials, methods]
The following experiments were conducted using the materials and methods described below, unless otherwise specified.

(Duttan buckwheat bran)
Bran obtained from the Duttan buckwheat variety Manten Kirari (Kobayashi Foods, 865-3 Okobbe, Okopube-cho, Hokkaido) was used.

(roasting)
Roast using an oven. Preheat the oven to the set temperature +10 to 20°C. (This is because the temperature drops when adding the sample (bran).) Place 10g of the sample in a 148 x 102 x 61 mm hard aluminum tray and roast at the specified temperature and time.

(Rutin extraction: method using 80% ethanol)
・Standard solution: Carefully weigh 10mg of each of Rutin and Quercetin into a 100ml volumetric flask, and pour in the extract (80% ethanol). Once completely thawed, put it in an airtight glass bottle and store it in the -30°C freezer.
・Measuring device: Shimadzu Liquid feeding unit: LC-20AD
Deaeration unit; DGU-20A 3R
Auto sampler; SIL-20AC
Diode array detector; SPD-M20A
Column oven; CTO-20AC
・Column: Cadenza CD-C18, Imtakt, 3μm, 150×2mm
・Vial: Shimadzu disposable vial model number: 228-31600-91
・Solvent:
A: 7.5% Acetonitrile 92.5%DW 0.1%TFA
B: 50% acetonitrile 50%DW 0.1%TFA
・HPLC measurement conditions: No gradient
T. Flow; 0.3 ml/min
B.Conc；35.0%
Column oven temperature: 40℃
Measurement time: 20 minutes

·procedure:
1.Weigh the sample (30mg) into a tube and pour 1ml of the extract (80% ethanol).
2. Vortex to make sure it is mixed all the way to the bottom, then stir with a tube mixer for 5 minutes.
Extract for 3 hours at 3.37°C. Stir with a tube mixer for 5 minutes every hour during the process. (Prepare a vial for analysis during extraction)
4. After 3 hours, mix with a tube mixer for 5 minutes.
Centrifuge at 5.4°C for 5 minutes. (16000rpm)
6.Pour the supernatant into a vial and analyze at the same time as the standard solution.

(Rutin extraction: method using rutin extract)
·procedure
1. Add 1 ml of rutin extract (prepared by mixing 200 μl of phosphoric acid, 180 ml of methanol, and 20 ml of distilled water (for HPLC)) to 30 mg of sample, and extract at 50°C for 15 minutes. Stir every 5 minutes.
2. After extraction, centrifuge at 14,000 rpm for 10 minutes.
3. Measure the rutin content of the supernatant by HPLC in the same manner as described in "Extraction of rutin: Method using 80% ethanol."

(Simple measurement of rutin degrading enzyme activity)
・Sample preparation Measure 50mg of sample into a screw cap. Measure each sample into 6 tubes.

·procedure:
1.0 minute sample: Add 1 ml of methanol with a syringe. Subsequently, add 250 μL of 50 mM lithium acetate buffer pH 5.5. Do this for three tubes.
2.15 min sample: Add 250 μL of 50 mM lithium acetate buffer pH 5.5 and vortex until uniform. After exactly 15 minutes, add 1 ml of methanol with a syringe and stir by vortexing until uniform. Do this for three tubes. Note that this is done at room temperature.
3. Leave the above solution at room temperature for at least overnight (12 hours) and within 3 days.
4. Vortex until homogeneous, filter, and measure the rutin content by HPLC as described in "Extraction of Rutin: Method using 80% ethanol."
Calculate the rutin reduction rate based on the rutin content of the 5.0 minute sample and the rutin content of the 15 minute sample. The rutin reduction rate is calculated using the following formula.

Rutin reduction rate = (rutin percentage of 0 minute sample - rutin percentage of 15 minute sample)/
Rutin percentage of 0 minute sample) x 100
Rutin ratio of 0 minute sample = (rutin mass of 0 minute sample) / (quercetin mass of 0 minute sample + quercetin mass of 0 minute sample) × 100
Rutin percentage of 15-minute sample = (rutin mass of 15-minute sample) / (rutin mass of 15-minute sample + quercetin mass of 15-minute sample) × 100

The larger the value of the rutin reduction rate, the more rutin is reduced in a 15-minute reaction, which indicates that the enzyme activity is high (=the enzyme is not inactivated). If the rutin reduction rate is 0%, it can be determined that the enzyme is inactivated.

〔result〕
(Thermal decomposition of rutin)
It is natural that rutin-degrading enzymes become inactive if roasting is carried out at high temperatures for a long time. However, it is meaningless if rutin is thermally decomposed when the enzyme is deactivated. Therefore, it is necessary to confirm the presence or absence of thermal decomposition. Some previous reports do not take into account the thermal decomposition of rutin.

The decomposition of rutin when roasting was performed at 140°C, 160°C, 180°C, and 200°C for predetermined times was evaluated by the rutin residual rate based on the measured values of rutin content and quercetin content. Rutin was extracted using 80% ethanol. According to studies conducted by the present inventors, it has been found that it is more appropriate to evaluate the decomposition of rutin by also considering the content of quercetin, which is a decomposition product of rutin, than to evaluate it only from the rutin content. The formula for calculating the rutin residual rate is shown below.

Rutin residual rate = Rutin content after roasting / (Rutin content after roasting + Rutin content equivalent to quercetin content after roasting) x 100
Rutin content equivalent to quercetin content = Quercetin content × (molar mass of rutin 610.517 g/mol/molar mass of quercetin 302.236 g/mol)

The results are shown in Figure 1A. It has become clear that thermal decomposition does not occur when heated at 140°C for 90 minutes or 160°C for 40 minutes, but thermal decomposition occurs when heated at 180°C for more than 15 minutes and at 200°C for more than 6 minutes.

The rutin content of buckwheat flour (Fuzen Kirari) was also roasted and measured, and the results are shown in Figure 1B along with the case of bran. Roasted bran was shown to contain more rutin than roasted buckwheat flour (Manke Kirari).

(Deactivation of enzyme)
Next, we clarified the roasting conditions that inactivate the rutin-degrading enzyme in Duttan buckwheat bran. The rutin reduction rate was determined using a simple method for measuring rutin-degrading enzyme activity for roasted Duttan buckwheat bran and buckwheat flour, and the inactivation of the enzyme was evaluated.

The results are shown in Figure 2. It was revealed that the rutin-degrading enzyme in Duttan buckwheat bran was not inactivated even after roasting for 90 minutes at 140℃, but was deactivated by roasting for 30 minutes at 160-180℃ and 7 minutes at 200℃. . It was also revealed that between buckwheat flour (Mansaku Kirari) and wheat bran, the effect of enzymatic decomposition was greater on wheat bran.

(Stored after adding water)
After storage at room temperature or refrigerated (4℃), Duttan buckwheat bran roasted under various conditions was added with 45% water for noodle making and 400% water was added for galette. The residual rate of rutin was determined in the same manner as above. Note that rutin was extracted by a method using a rutin extract.

The results are shown in Figures 3A and 3B. The roasting conditions and presence or absence of thermal decomposition are also summarized in the table below.

In order to maintain rutin residual rate of 70% or more even after adding water, light roasting (for example, 160℃, 10 minutes) is sufficient when adding 45% water, but strong roasting is required when adding 400% water. (For example, 160°C for 40 minutes or 180°C for 30 minutes) was found to be better. Furthermore, if the rutin residual rate is 70% or more, it is considered that the taste will not be affected.

In previous reports, the water addition condition was at one point, which raised concerns about insufficient roasting and over-roasting.However, in the present invention, by adding both 45% and 400% water, roasting suitable for the purpose can be achieved. Can indicate roasting conditions.

Furthermore, the residual rate of rutin during refrigerated and frozen storage revealed that rutin-degrading enzymes do not work if refrigerated, and that enzyme activity is suppressed by refrigeration.

[Manufacturing example]
(Soba noodles)
Dattan buckwheat bran and wheat flour are mixed in a weight ratio of bran:flour = 1:9, and noodles are made by a conventional method.

(White bread)
White bread using Duttan buckwheat bran can be manufactured using the following formulation.
Flour 98 g
Duttan buckwheat bran 2.0g
Sugar 5.0g
Shortening 5.0g
salt 5.0g
Yeast 2.0g
Ascorbic acid 100ppm
Appropriate amount of water

(butter roll)
Butter rolls using Duttan buckwheat bran can be manufactured using the following formulation.
Flour 98 g
Duttan buckwheat bran 2.0g
12 g sugar
15 g butter
Skimmed milk powder 3.0g
1.8g salt
Yeast 3.0g
10 g whole eggs
Ascorbic acid 100ppm
Appropriate amount of water

(Pound Cake)
A pound cake using Duttan buckwheat bran can be manufactured using the following formulation.
95 g flour
Duttan buckwheat bran 5.0g
Baking powder 5.0g
100 g butter
100 g whole eggs
*Bake at 170℃ for 40 minutes.

(Galette)
A galette using Duttan buckwheat bran can be produced with the following formulation.
90 g flour
Duttan buckwheat bran 10 g
salt 1.0g
400mL water

(cookie)
Cookies using Duttan buckwheat bran can be manufactured using the following formulation.
Flour 30.4 g
Duttan buckwheat bran 7.6 g
13 g sugar
Whole egg 19.5 g
Butter 4.65g
salt 0.25g

(Plain bread)
Bread using Duttan buckwheat bran can be manufactured using the following formulation.
252 g flour
Duttan buckwheat bran 28 g
20 g sugar
4 g salt
20 g butter
6 g skim milk
2.4g dry yeast
190mL water

When 8 people tasted the bread made with this mixture, almost 50-50 found that those who found the taste bitter and those who did not.

Claims (8)

A process in which the bran of Datta buckwheat is roasted at 160-180℃ for 30-40 minutes, thereby suppressing the thermal decomposition of rutin contained in the bran and deactivating the rutin-degrading enzyme contained in the bran. A method for producing roasted Duttan buckwheat bran, including: The bran of Datta buckwheat is roasted under roasting conditions of 140-165℃ for 5-15 minutes, thereby suppressing the thermal decomposition of rutin contained in the bran and deactivating the rutin-degrading enzyme contained in the bran. A method for producing roasted Duttan buckwheat bran, including the steps. The bran of Datta buckwheat is roasted at 155-195℃ for 20-50 minutes, thereby suppressing the thermal decomposition of rutin contained in the bran and deactivating the rutin-degrading enzyme contained in the bran. A method for producing roasted Duttan buckwheat bran, including the steps. Roasted Dattan buckwheat bran is produced by the production method according to any one of claims 1 to 3,
A method for producing a food composition comprising roasted Dattan buckwheat bran, which comprises producing a food composition using the produced bran. 5. The manufacturing method according to claim 4 , wherein the residual rate of rutin in the roasted buckwheat bran is 70% or more. 6. The method for producing a food composition according to claim 5 , wherein the food composition is noodles or galettes, or mixed flour for noodles or galettes. Food composition according to any one of claims 4 to 6 , wherein the food composition comprises 300 to 500 mg of rutin or 5 to 10 g of roasted buckwheat bran per daily intake or per serving. How things are manufactured. The method for producing a food composition according to any one of claims 1 to 3, or the method for producing a food composition according to any one of claims 4 to 7, wherein the variety of Dattan buckwheat is Manka Kirari.