JPH11225718A - Tartar buckwheat tea - Google Patents
Tartar buckwheat teaInfo
- Publication number
- JPH11225718A JPH11225718A JP10051400A JP5140098A JPH11225718A JP H11225718 A JPH11225718 A JP H11225718A JP 10051400 A JP10051400 A JP 10051400A JP 5140098 A JP5140098 A JP 5140098A JP H11225718 A JPH11225718 A JP H11225718A
- Authority
- JP
- Japan
- Prior art keywords
- buckwheat
- tea
- black sesame
- present
- dattan
- 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.)
- Granted
Links
Landscapes
- Cereal-Derived Products (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Description
【０００１】 〔発明の詳細な説明〕本発明は、そばを原料とする新規
なそば茶に関する。[Detailed Description of the Invention] The present invention relates to a novel buckwheat tea made from buckwheat.
【０００２】[0002]
【従来の技術】そばは、アミノ酸がバランス良く含有さ
れており、さらに、各種ビタミンなど栄養成分も豊富に
含まれている。そのため、近年、健康飲料の１種とし
て、そばの実やそば粉から製造された各種そば茶が提案
されている（例えば特開昭５６−２１５５６号、特公昭
５７−５１４２号、特公昭６０−３６７４３号参照）。2. Description of the Related Art Buckwheat contains amino acids in a well-balanced manner, and is also rich in nutrients such as various vitamins. Therefore, in recent years, various types of buckwheat tea manufactured from buckwheat buckwheat or buckwheat flour have been proposed as a kind of health drink (for example, JP-A-56-21556, JP-B-57-5142, and JP-B-60-142). 36743).
【０００３】[0003]
【発明が解決しようとする課題】しかしながら、従来よ
り見られるそば茶は、原料として専ら日本そばを使用し
ており、栄養価は高いが健康飲食品の素材としては必ず
しも充分ではない。特に、そばには血圧降下に有効なル
チンが含まれていることは従来からも知られているが、
実際には日本そばのルチン含有量は極めて少量であり、
これを原料とするそば茶を飲用しても高血圧予防などの
成人病（生活習慣病）の予防には程遠いと言える。However, buckwheat tea, which has been conventionally used, uses only Japanese buckwheat as a raw material and has a high nutritional value, but is not always sufficient as a material for healthy food and drink. In particular, although it has long been known that buckwheat contains rutin, which is effective in lowering blood pressure,
In fact, the rutin content of Japanese buckwheat is extremely small,
It can be said that drinking buckwheat tea using this as a raw material is far from preventing adult diseases (lifestyle-related diseases) such as prevention of hypertension.
【０００４】そこで、本発明は、日本そばのかわりに高
血圧予防など生活習慣病の予防効果を発揮するルチンを
高濃度含んだダッタン（韃靼）そばを使用することを目
指すものである。ダッタンそばは、モンゴルのダッタン
地方で栽培され、日本そばと比べるとルチン含有量が大
変多く、これを主食とする地域では高血圧症の患者や脳
内出血などの頻度も極端に少ないといわれている。しか
し、ダッタンそばは、苦そばと呼ばれるほど苦味が強
く、日本ではほとんど食用に使われていない。そこで、
本発明は、ダッタンそばが持つ優れた特性を活かしなが
ら、苦味を抑え、嗜好的にも優れ、且つ、複合機能を持
たせた栄養価の高いそば茶を提供するものである。[0004] Therefore, the present invention aims to use, instead of Japanese buckwheat, tartary buckwheat containing a high concentration of rutin, which has an effect of preventing lifestyle-related diseases such as prevention of hypertension. Dattan buckwheat is cultivated in the Dattan region of Mongolia, has a much higher rutin content than Japan buckwheat, and it is said that in regions where it is a staple food, the frequency of hypertension patients and cerebral hemorrhage are extremely low. However, dattan buckwheat is so bitter that it is called bitter buckwheat, and is rarely used for food in Japan. Therefore,
The present invention is to provide highly nutritious buckwheat tea which suppresses bitterness, is excellent in palatability, and has a complex function while utilizing the excellent properties of dattan buckwheat.
【０００５】[0005]
【課題を解決するための手段】本発明に従えば、先ず、
基本発明として、焙煎したダッタンそばの実および／ま
たはそば粉を主成分とすることを特徴とするそば茶が提
供される。この本発明のそば茶は、ルチンを多量に含有
するダッタンそばを原料とし、特に高血圧や糖尿病など
の成人病予防に実効のある新しいタイプの健康飲料とな
る。According to the present invention, first,
As a basic invention, there is provided buckwheat tea comprising roasted buckwheat buckwheat buckwheat and / or buckwheat flour as a main component. The buckwheat tea of the present invention is a new type of health drink which is effective in preventing adult diseases such as hypertension and diabetes, using dartan buckwheat containing a large amount of rutin as a raw material.
【０００６】さらに、本発明のそば茶は、好ましい態様
として、香ばしくなるまで焙煎した微粉末状または微細
粒状の大豆および黒ゴマ（黒胡麻）が混入されているこ
とを特徴とする。特に好ましくは、本発明のそば茶は、
ダッタンそばの実および／またはそば粉60〜80重量部、
大豆10〜30重量部、ならびに黒ゴマ10〜30重量部の割合
で配合されている（ここで、ダッタンそば、大豆および
黒ゴマの合計は100 重量部とする）ことを特徴とする。
この本発明のそば茶は、ルチンを多量に含有するダッタ
ンそばの特性を活かしながら嗜好的にも優れ、しかも、
大豆および黒ゴマに由来する機能が複合的、相乗的に発
揮される極めて有用な健康飲料を構成する。Further, in a preferred embodiment, the buckwheat tea of the present invention is characterized in that fine powdery or finely granular soybeans and black sesame (black sesame) roasted until fragrant are mixed. Particularly preferably, the buckwheat tea of the present invention comprises:
60-80 parts by weight of buckwheat buckwheat and / or buckwheat flour,
It is characterized in that it is blended in a ratio of 10 to 30 parts by weight of soybean and 10 to 30 parts by weight of black sesame (here, the total of soybean and black sesame is 100 parts by weight).
This buckwheat tea of the present invention is excellent in palatability while utilizing the properties of dattan buckwheat containing a large amount of rutin, and, moreover,
It constitutes an extremely useful health drink in which functions derived from soybean and black sesame are exerted in a complex and synergistic manner.
【０００７】[0007]
【発明の実施の形態】本発明において用いるダッタンそ
ばには、血圧を下げたり血管を丈夫にする機能を有する
ルチン（ビタミンＰの１種）が、日本そばに比べて一般
に100 〜200倍、またはそれ以上含有されている。例え
ば、本発明者の分析結果では、100g当たりのルチン含有
量は日本そばでは1.4mg であるのに対し、ダッタンそば
においては450mg であった。BEST MODE FOR CARRYING OUT THE INVENTION Dartan buckwheat used in the present invention contains rutin (a type of vitamin P) having a function of lowering blood pressure and strengthening blood vessels generally 100 to 200 times that of Japanese buckwheat, or It is contained more. For example, according to the analysis results of the present inventor, the rutin content per 100 g was 1.4 mg for Japanese buckwheat, and 450 mg for datta buckwheat.
【０００８】本発明のそば茶に用いるダッタンそばの実
またはそば粉の調製法は、特に限定されるものではな
い。一般的には、そばの実（果皮を剥離した果実、また
はそばの殻のついたままのもの）をそのまま焙煎した
後、所定の粒径に粉砕するか、あるいは、そばの実を粉
砕したそば粉の状態で焙煎する。それらの両者を用いて
もよい。焙煎は、一般に、直火型ロースターやセラミッ
クの釜を用い、250 〜350℃、10分〜25分の条件で実施
するのが好ましい。また、焙煎したダッタンそばの実ま
たはそば粉は一般に、0.5 〜５mm程度の粒径で使用する
のが好ましい。[0008] The method for preparing the dutch buckwheat buckwheat or buckwheat flour used in the buckwheat tea of the present invention is not particularly limited. Generally, buckwheat berries (fruits peeled off or peeled buckwheat husks) are directly roasted and then crushed to a predetermined particle size, or buckwheat berries are crushed. Roast in the state of buckwheat flour. Both of them may be used. In general, roasting is preferably performed at 250 to 350 ° C. for 10 to 25 minutes using a direct-fired roaster or a ceramic pot. In addition, roasted buckwheat buckwheat buckwheat or buckwheat flour is generally preferably used in a particle size of about 0.5 to 5 mm.
【０００９】以上のように焙煎調製したダッタンそばの
実および／またはそば粉は、基本的には、そのままでも
ダッタンそば茶を原料とする新しいタイプのそば茶を構
成し得るが、前述したように苦味が強すぎるために実用
的ではない。本発明者は、この問題を解消するために研
究を重ねた結果、焙煎そば茶に大豆を混合することによ
り苦味を除去し、味にコクと丸みを与えることができる
ことを見いだした。大豆は、高タンパク質の食材として
従来も注目されているが、それ自身、特有の苦味または
渋味および青臭味を呈するという欠点がある。このた
め、食品製造の分野では、この苦味等を除去または減少
させるために各種の工夫が行われている（例えば、特願
平７−９９８９２号参照）。本発明者は、このたび、驚
くべきことに、このような大豆をダッタンそばと組み合
わせると（特に一定の割合で組み合わせると）、両者の
苦味が感じられなくなり全体としての風味が上昇するこ
とを発見した。このような現象がみられる理論的な根拠
は未だ明らかでないが、ダッタンそばおよび大豆の構成
成分が互いに何らかの相互作用をしているものと推測さ
れる。The roasted and prepared buckwheat buckwheat buckwheat and / or buckwheat flour can basically constitute a new type of buckwheat tea made from dutch buckwheat tea as it is. It is not practical because the bitterness is too strong. As a result of repeated studies to solve this problem, the present inventor has found that by mixing soybeans with roasted buckwheat tea, bitterness can be removed, and the taste can be given fullness and roundness. Although soybeans have been attracting attention as a high-protein foodstuff, they themselves have the disadvantage of exhibiting a characteristic bitter or astringent taste and a green odor. For this reason, in the field of food production, various devices have been devised to remove or reduce the bitterness and the like (see, for example, Japanese Patent Application No. 7-99892). The present inventors have now surprisingly found that when such a soybean is combined with dattan buckwheat (especially when combined at a certain ratio), the bitterness of both is no longer felt and the overall flavor increases. did. The theoretical basis for such a phenomenon is not yet clear, but it is speculated that the components of dattan buckwheat and soybean have some interaction with each other.
【００１０】さらに、本発明者は、ダッタンそば茶に、
大豆に加えて黒ゴマを混入させると、香ばしい風味を付
与できるだけでなく、そのような優れた風味が長期間に
わたって保持されることも見出した。黒ゴマによりこの
ような効果が得られる理由も未だ充分には明らかでない
が、黒ゴマに含まれるビタミンＥ、セサミン、セサミノ
ールの抗酸化作用により、大豆の脂質酸化が抑制される
ものと考えられる。本発明に使用する大豆および黒ゴマ
は、香ばしさをより強化するため、弱火で焙煎する。Further, the present inventor has proposed that
It has been found that when black sesame is mixed in addition to soybeans, not only can a savory flavor be imparted, but also such an excellent flavor can be maintained for a long period of time. The reason why such effects are obtained by black sesame is not yet fully understood, but it is considered that lipid oxidation of soybeans is suppressed by the antioxidant action of vitamin E, sesamin, and sesaminol contained in black sesame. . The soybeans and black sesame used in the present invention are roasted over low heat in order to further enhance the fragrance.
【００１１】かくして、本発明のダッタンそば茶の好ま
しい態様においては、焙煎したダッタンそばの実および
／またはそば粉を主成分とし、これに、香ばしくなるま
で焙煎した微粉末状または微細粒状の大豆および黒ゴマ
が混入される。特に、ダッタンそば＋大豆＋黒ゴマの全
体量を100 重量部とした場合、ダッタンそばの風味とル
チンの機能性を考慮すると、ダッタンそばの配合量は60
重量部以上が望ましいが、80重量部を越えると苦味が増
すので、60〜80重量部が好ましい。大豆の配合量は、ダ
ッタンそばの苦味抑制効果を考慮すると10重量部以上で
30重量部以下、黒胡麻の配合量は、抗酸化作用と風味の
機能性を考慮すると10重量部以上で30重量部以下が望ま
しい。したがって、本発明のダッタンそば茶の特に好ま
しい配合の例は、ダッタンそば60重量部、大豆30重量
部、黒ゴマ10重量部である。[0011] Thus, in a preferred embodiment of the dattan buckwheat tea of the present invention, roasted dattan buckwheat berries and / or buckwheat flour are used as a main component, and the roasted finely powdered or finely granular roasted tartane buckwheat is flavored. Soy and black sesame are mixed. In particular, when the total amount of dattan buckwheat + soybeans + black sesame is 100 parts by weight, considering the flavor of dattan buckwheat and the functionality of rutin, the mixing amount of dattan buckwheat is 60%.
It is desirable that the amount be not less than 80 parts by weight, but if it exceeds 80 parts by weight, the bitterness increases. The amount of soy should be more than 10 parts by weight in consideration of the bitterness suppression effect of dattan buckwheat.
The content of black sesame is preferably not more than 10 parts by weight and not more than 30 parts by weight in consideration of the antioxidant action and the functionality of flavor. Therefore, a particularly preferred example of the composition of the dattan buckwheat tea of the present invention is 60 parts by weight of dattan buckwheat, 30 parts by weight of soybean, and 10 parts by weight of black sesame.
【００１２】本発明のそば茶に用いられる大豆および黒
ゴマも焙煎してダッタンそばの実またはそば粉に混入さ
れるのが一般的である。この際、大豆および黒ゴマは、
ダッタンそばの実またはそば粉と同様に粉砕した微粉末
または微細粒として（一般に0.5 〜５mm程度）使用され
る。The soybeans and black sesame used in the buckwheat tea of the present invention are also generally roasted and mixed into the buckwheat buckwheat or buckwheat flour. At this time, soybeans and black sesame are
It is used as fine powder or fine granules (generally about 0.5 to 5 mm) similar to buckwheat buckwheat or buckwheat flour.
【００１３】本発明のそば茶は、ティーパック用包材
に、ダッタンそばの実および／またはそば粉、大豆、な
らびに黒ゴマを充填して使用されるのが好適である。ま
た、本発明のダッタンそば茶には、その風味や効能を損
なわない限り、大豆および黒ゴマ以外の成分を添加する
こともでき、例えば、お茶、小麦粉、はったい粉、ナッ
ツ、海藻類などを好みに合わせて混合してもよい。特に
好ましいのは、ハーブ（香草）、香辛料などの機能性を
有する植物またはその抽出物を混入させたものである。The buckwheat tea of the present invention is preferably used by filling a wrapping material for a tea pack with buckwheat buckwheat and / or buckwheat flour, soybean, and black sesame. In addition, to the dattan buckwheat tea of the present invention, components other than soybean and black sesame can be added as long as the flavor and the effect are not impaired.For example, tea, flour, turtle flour, nuts, seaweed and the like are preferred. May be mixed together. Particularly preferred is a plant mixed with a plant having functionalities such as herbs (herbs) and spices or an extract thereof.
【００１４】本発明に用いられるダッタンそばは、ルチ
ンの他にも栄養面で有効な成分を豊富に含んでいる。例
えば、タンパク質や脂肪の含有量が米や小麦粉よりも多
く、さらに、カルシウム、リン、鉄、銅、マグネシウ
ム、カリウム、ナトリウム、マンガン等、多くの無機栄
養元素を含む。特に、マグネシウムの含有量は米の２倍
もあり、血清コレステロールを下げる効果がある。ま
た、シス・ウンベル酸という美容の分野で注目されてい
る物質も含まれている。The buckwheat buckwheat used in the present invention is rich in nutritionally effective ingredients in addition to rutin. For example, it has a higher protein and fat content than rice and flour, and further contains many inorganic nutrient elements such as calcium, phosphorus, iron, copper, magnesium, potassium, sodium, and manganese. In particular, the content of magnesium is twice as high as that of rice, which has the effect of lowering serum cholesterol. It also contains cis-umbellic acid, a substance that has attracted attention in the beauty field.
【００１５】さらに、本発明のそば茶においてダッタン
そばに混入される大豆および黒ゴマは、前述したように
ダッタンそばの苦味を軽減、除去し、風味を高める等の
作用に加えて、大豆および黒ゴマ自身の有する優れた機
能によりそば茶の付加価値を一層高めることができる。
例えば、大豆は、その中に含まれる豊富な不飽和脂肪
酸、大豆蛋白質が血中コレステロールを下げることは広
く知られており、他にも、成人病・癌予防、老化防止な
どの機能を有する。また、黒胡麻は、豊富なミネラルを
有する。従って、これらを混合することにより、単独で
飲用するよりもその相乗効果も期待でき、成人病予防効
果、栄養価、嗜好性の優れた高品質の飲料を提供するこ
とができる。Further, the soybeans and black sesame mixed into the dattan buckwheat in the buckwheat tea of the present invention have the effect of reducing and removing the bitterness of the dattan buckwheat and enhancing the flavor as described above. The added value of buckwheat tea can be further enhanced by the excellent functions of sesame itself.
For example, it is widely known that soybean contains abundant unsaturated fatty acids and soybean protein to lower blood cholesterol, and has other functions such as adult disease / cancer prevention and aging prevention. Black sesame also has abundant minerals. Therefore, by mixing these, a synergistic effect can be expected as compared with drinking alone, and a high-quality beverage excellent in adult disease prevention effect, nutritional value, and palatability can be provided.
【００１６】[0016]
【実施例】以下、本発明の特徴をさらに明らかにするた
め実施例を示すが、本発明はこの実施例によって制限さ
れるものではない。実施例１：官能評価テスト ダッタンそばの実、大豆および黒ゴマを各々、香ばしく
なるまで弱火で焙煎した後、ダッタンそばの実は約３ｍ
ｍの粒径に、また、大豆および黒ゴマは約３ｍｍの粒径
にそれぞれ粉砕した。これらを表１に示す配合（１サン
プルの合計量12ｇ）で、熱湯１リットルに15分間弱火で
煮出し、その抽出エキスについて官能評価を行った。EXAMPLES Hereinafter, examples will be shown to further clarify the features of the present invention, but the present invention is not limited by these examples. Example 1: Sensory evaluation test After buckwheat buckwheat, soybean and black sesame were each roasted over low heat until fragrant, the buckwheat buckwheat was about 3 m.
m, and soybeans and black sesame were each ground to a particle size of about 3 mm. These were simmered in 1 liter of boiling water over low heat for 15 minutes with the composition shown in Table 1 (total amount of one sample: 12 g), and the extract was subjected to sensory evaluation.
【００１７】[0017]
【表１】 [Table 1]
【００１８】官能評価は、本発明者の属する研究室の熟
練者20名（男10名、女10名）を対象に味、香り、総合評
価の３項目について、得点式（１〜５点）にて行い、20
名の合計点を評価点とした。その結果を表２に示す。表
２に示されるようにダッタンそば60〜80重量％、大豆10
〜30重量％、黒ゴマ10〜30重量％とする場合には風味の
優れたそば茶が得られた。The sensory evaluation was conducted on 20 experts (10 males and 10 females) in the laboratory to which the present inventor belongs. Done at 20
The total score of the names was evaluated. Table 2 shows the results. As shown in Table 2, 60-80% by weight of dart buckwheat, soybean 10
When the content was 30% by weight and 10-30% by weight of black sesame, buckwheat tea with excellent flavor was obtained.
【００１９】[0019]
【表２】 [Table 2]
【００２０】実施例２：効能テスト 本発明のダッタンそば茶の健康に及ぼす効果を確認する
ため、本発明者の属する社内のモニターテストを実施し
た。テストに供したそば茶は、実施例１のサンプル５に
相当するものであり、ティーパック用包材にダッタンそ
ば7.2g、大豆3.6g、黒ゴマ1.2gを充填したものである。
水１リットルを沸騰させた後、ティーパック１袋に入
れ、10〜20分間弱火で煮出し飲用とした。 Example 2 Efficacy Test In order to confirm the effect of dattan buckwheat tea on the health of the present invention, an in-house monitor test to which the present inventors belong was conducted. The buckwheat tea subjected to the test is equivalent to the sample 5 of Example 1, and is obtained by filling 7.2 g of dattan buckwheat, 3.6 g of soybean, and 1.2 g of black sesame in a packaging material for tea pack.
After boiling 1 liter of water, it was put in a bag of tea pack, boiled over low heat for 10 to 20 minutes, and consumed.
【００２１】モニター66名（男32名、女34名）に毎日約
500ml を規則的に飲用してもらい、試験開始時、１ヶ月
後、３ヶ月後、６ヶ月後に血圧、総コレステロール、血
糖値、中性脂肪の４項目について診断を行った。第１回
（開始時）の診断結果から、各検査項目ごとにモニター
をHighリスク、境界領域、正常範囲の３群に選別した。
各群の該当者は固定し、第２回以降の各検査項目の測定
値（各群の平均値）を経時的に追跡した。その結果を図
１〜図５に示す。上記試験結果により、各検査項目はい
ずれも、Highリスク、境界領域群に属するモニターに関
しては、その測定値（平均値）は経時的に減少し、正常
範囲に近づいている傾向が認められた。さらにモニター
の方から風味が良く、大変飲みやすく、しかも体調が良
いという意見も聞かれた。About 66 monitors (32 men, 34 women) daily
500 ml was regularly consumed, and at the start of the test, one month, three months, and six months later, a diagnosis was made on four items: blood pressure, total cholesterol, blood sugar level, and neutral fat. Based on the results of the first diagnosis (at the start), monitors were sorted into three groups for each test item: high risk, border region, and normal range.
The persons in each group were fixed, and the measured values (average values of each group) of the test items from the second time onward were tracked over time. The results are shown in FIGS. According to the above test results, for each of the test items, for the monitors belonging to the high-risk, boundary region group, the measured values (average values) tend to decrease over time and approach the normal range. In addition, some monitors reported that the flavor was good, it was very easy to drink, and he was in good shape.
【００２２】[0022]
【発明の効果】（１）高血圧や脳溢血・糖尿病などの成
人病予防に効果的なルチンの摂取量は、１日50mgと言わ
れている。本発明のダッタンそば茶は、ルチン含有量が
従来のそば茶の100 〜200 倍と多く、コップ２〜３杯の
飲用でその全量を摂取することが可能である。(1) It is said that the effective intake of rutin for the prevention of adult diseases such as hypertension, cerebral apoplexy and diabetes is 50 mg per day. The dattan buckwheat tea of the present invention has a rutin content as large as 100 to 200 times that of conventional buckwheat tea, and can be consumed in its entirety with two to three cups of drinking.
【００２３】（２）ダッタンそばには特有の苦味があ
り、それだけでは嗜好的に優れたお茶は得られないが、
本発明に従い、ダッタンそばに、大豆を混合することに
より苦味を除去し風味を向上させることができる。さら
に黒胡麻を混合すると、香ばしい風味を付加するととも
に、その品質を維持・向上することができる。(2) Dattan buckwheat has a unique bitter taste, and it is not possible to obtain tea with excellent taste by itself.
According to the present invention, bitterness can be removed and flavor can be improved by mixing soybeans with dattan buckwheat. Further, when black sesame is mixed, the flavor can be added, and the quality can be maintained and improved.
【００２４】（３）さらに、本発明のそば茶は、風味向
上の目的で添加した大豆に由来する成人病・癌予防、老
化防止などの効果、黒胡麻からの豊富なミネラルが得ら
れるだけでなく、それらの相乗効果により、成人病を効
果的に予防し得る優れた健康飲料である。(3) Furthermore, the buckwheat tea of the present invention can be used for the purpose of preventing adult diseases and cancer, preventing aging, etc., and abundant minerals from black sesame derived from soybean added for the purpose of improving flavor. In addition, due to their synergistic effects, it is an excellent health drink that can effectively prevent adult diseases.
【図１】本発明のダッタンそば茶を試飲したモニターの
最高血圧の経時変化を示すグラフである。FIG. 1 is a graph showing the change over time in the systolic blood pressure of a monitor having tasted dattan buckwheat tea of the present invention.
【図２】本発明のダッタンそば茶を試飲したモニターの
最低血圧の経時変化を示すグラフである。FIG. 2 is a graph showing the change over time in the diastolic blood pressure of a monitor having tasted dattan buckwheat tea of the present invention.
【図３】本発明のダッタンそば茶を試飲したモニターの
総コレステロールの経時変化を示すグラフである。FIG. 3 is a graph showing the change over time in total cholesterol of a monitor having tasted dattan buckwheat tea of the present invention.
【図４】本発明のダッタンそば茶を試飲したモニターの
血糖値の経時変化を示すグラフである。FIG. 4 is a graph showing the change over time of the blood glucose level of a monitor having tasted dattan buckwheat tea of the present invention.
【図５】本発明のダッタンそば茶を試飲したモニターの
中性脂肪の経時変化を示すグラフである。FIG. 5 is a graph showing a change over time in neutral fat of a monitor having tasted dattan buckwheat tea of the present invention.
─────────────────────────────────────────────────────
────────────────────────────────────────────────── ───
【手続補正書】[Procedure amendment]
【提出日】平成１１年１月１８日[Submission date] January 18, 1999
【手続補正１】[Procedure amendment 1]
【補正対象書類名】明細書[Document name to be amended] Statement
【補正対象項目名】特許請求の範囲[Correction target item name] Claims
【補正方法】変更[Correction method] Change
【補正内容】[Correction contents]
【特許請求の範囲】[Claims]
Claims (4)
はそば粉を主成分とすることを特徴とするそば茶。1. A buckwheat tea comprising roasted buckwheat buckwheat buckwheat and / or buckwheat flour as a main component.
ゴマが混入されていることを特徴とする請求項１のそば
茶。2. The buckwheat tea according to claim 1, wherein soybean and black sesame in the form of fine powder or fine granules are mixed.
60〜80重量部、大豆10〜30重量部、ならびに黒ゴマ10〜
30重量部の割合で配合されている（但し、それらの合計
は100 重量部とする）ことを特徴とする請求項２のそば
茶。3. Buckwheat buckwheat and / or buckwheat flour
60-80 parts by weight, soybean 10-30 parts by weight, and black sesame 10-
3. The buckwheat tea according to claim 2, wherein the buckwheat tea is blended at a ratio of 30 parts by weight (the total of them is 100 parts by weight).
抽出物が混入されていることを特徴とする請求項２また
は請求項３のそば茶。4. The buckwheat tea according to claim 2, wherein a plant having a function and / or an extract thereof is mixed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP10051400A JP2972174B2 (en) | 1998-02-17 | 1998-02-17 | Dattan buckwheat tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP10051400A JP2972174B2 (en) | 1998-02-17 | 1998-02-17 | Dattan buckwheat tea |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH11225718A true JPH11225718A (en) | 1999-08-24 |
| JP2972174B2 JP2972174B2 (en) | 1999-11-08 |
Family
ID=12885905
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP10051400A Expired - Lifetime JP2972174B2 (en) | 1998-02-17 | 1998-02-17 | Dattan buckwheat tea |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2972174B2 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2015136312A (en) * | 2014-01-21 | 2015-07-30 | キッコーマン株式会社 | Food containing puffed soybean flour and having increased flavor of sesame |
| CN111165806A (en) * | 2020-03-05 | 2020-05-19 | 薛道铭 | Multifunctional selenium-rich nutritional food and preparation method thereof |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4896046B2 (en) * | 2008-01-21 | 2012-03-14 | サントリーホールディングス株式会社 | Rutin-rich soba tea drink |
-
1998
- 1998-02-17 JP JP10051400A patent/JP2972174B2/en not_active Expired - Lifetime
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2015136312A (en) * | 2014-01-21 | 2015-07-30 | キッコーマン株式会社 | Food containing puffed soybean flour and having increased flavor of sesame |
| CN111165806A (en) * | 2020-03-05 | 2020-05-19 | 薛道铭 | Multifunctional selenium-rich nutritional food and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2972174B2 (en) | 1999-11-08 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR20000037144A (en) | A concoction of mixed cereals & an oriental medicines | |
| US20180271133A1 (en) | Nutritional supplements from green leafy vegetables | |
| KR102144299B1 (en) | Stir-fried rice cake sauce and manufacturing method thereof | |
| CN103181538A (en) | Preparation method of lentinus edodes soup | |
| JP2009112227A (en) | Capsaicin-containing drink | |
| KR20200031476A (en) | Seasoning Sauce for Noodle Containing Anchovy and Kimchi, and Method for Manufacturing the Same | |
| JP2972174B2 (en) | Dattan buckwheat tea | |
| KR102464708B1 (en) | Method of making broth for ramen | |
| JP2010161993A (en) | Citrus depressa fermented soybean paste and method for producing the same | |
| JP2005514055A (en) | Dried semi-cooked processed food | |
| KR20030055618A (en) | Instant noodle and cooking method thereof | |
| KR20180128772A (en) | Composition for hot dog and method for preparing hot dog using the same | |
| CN1864529A (en) | Zanba food and method for preparing same | |
| KR101962385B1 (en) | Method for manufacturing hot pepper paste using ripe persimm | |
| JP4028703B2 (en) | Brain blood flow enhancer | |
| JP4651723B2 (en) | Fried brown rice beverage, rice cake product and method for producing the same | |
| KR100433133B1 (en) | Raw foodstuffs containing seasoning materials | |
| CN110800977A (en) | Spicy hot pot seasoning and preparation method thereof | |
| KR102568463B1 (en) | Jjamppong source and manufacturing method of the same | |
| CN103859392A (en) | Low-fat food and stuffing and preparation method thereof | |
| KR20010014718A (en) | Processed food of cereals being eatable in uncooked or raw state and manufacturing method thereof | |
| KR20120060437A (en) | Containing sugars injeolmi and Its manufacturing method | |
| JP2009273442A (en) | Apple-like powder composition and application of the same | |
| KR20240139616A (en) | Broth for noodles from seafood and manufacturing method of the same | |
| CN107149106A (en) | A kind of pumpkin pie with anticancer function |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20090827 Year of fee payment: 10 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20090827 Year of fee payment: 10 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20100827 Year of fee payment: 11 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20110827 Year of fee payment: 12 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20120827 Year of fee payment: 13 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20120827 Year of fee payment: 13 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20130827 Year of fee payment: 14 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| EXPY | Cancellation because of completion of term |