JPS61192271A - Buckwheat tea - Google Patents

Abstract

PURPOSE:To prepare easily takable buckwheat tea having fragrant smell, and to enable the effective extraction of the nutrient component of buckwheat, especially rutin, by drying and roasting the leaf, stalk and/or flower of buckwheat. CONSTITUTION:The objective buckwheat tea can be prepared by drying the leaf, stalk or flower of buckwheat or their mixture preferably by hot-air drying. The raw material is collected most preferably 1-3 days after the opening of the flower.

Description

DETAILED DESCRIPTION OF THE INVENTION [Technical Field] The present invention relates to buckwheat tea made from buckwheat leaves, stems, and flowers.

"Prior art and its problems" Soba is rich in nutritional components such as various vitamins and rutin. In recent years, various buckwheat teas made from buckwheat seeds have been proposed (for example, Japanese Patent Publication No. 57-15872).
No., JP-A-49-31900, JP-A-57-5142
No., Japanese Unexamined Patent Publication No. 1-55149). All of these methods are based on roasting the buckwheat seeds after alphaning them. However, the nutritional components such as various vitamins and rutin contained in buckwheat are contained in the leaves, stems, and flowers rather than in the buckwheat seeds. Therefore, the actual situation is that the above-mentioned buckwheat tea made from buckwheat does not fully utilize the nutritional components of buckwheat.

For example, in Japanese Patent Publication No. 12587/1987, young buckwheat plants are harvested before fruiting, dried and made into coarse powder, and are made using the stems, leaves, and flowers of buckwheat, which are rich in nutritional components. Furthermore, food additives made from fine powder have been proposed.

Further, Japanese Patent Publication No. 58-8Ei31 proposes a method for producing green powder by cutting buckwheat leaves and stems, washing them with water, cutting them, drying them to a moisture content of 7% or less, and pulverizing them. However, these are only used as food additives, and the manner of use is limited, so there is a limit to the active use of the nutritional components of buckwheat.

"Objective of the Invention'" An object of the present invention is to provide buckwheat tea that uses buckwheat leaves, stems, and flowers as raw materials and can effectively utilize the nutritional components of buckwheat.

"Structure of the Invention" As a result of intensive research to achieve the above object, the inventors discovered that when buckwheat leaves, stems, and flowers are dried and roasted, the nutritional components are effectively extracted with water or boiling water. The present inventors have discovered that the present invention can be achieved by completing the present invention.

That is, the present invention is a buckwheat tea made by drying and roasting one or a mixture of buckwheat leaves, stems, and flowers.

In the present invention, the raw material is one or a mixture of two or more of buckwheat leaves, stems, and flowers. Nutrient components such as various vitamins and rutin are contained in large amounts, especially in the leaves and flowers. Therefore, the leaves and flowers may be picked from buckwheat plants and used as raw materials, but the entire buckwheat plant may be harvested and used as raw materials. It is preferable to collect the raw material before fruiting, and more preferably on the 1st to 3rd day of flowering.

This is because among the nutritional components of buckwheat, the content of rutin in particular peaks around 1 to 3 days after flowering and gradually decreases after fruiting begins. Collected raw materials such as leaves, stems, and flowers are washed with water to remove soil, sand, etc.

The raw material collected in this way is quickly dried.

If harvested raw materials are left as is for a long period of time, their nutritional components tend to be gradually destroyed. The drying method is not particularly limited, but for example, hot air drying at 50 to 80°C for about 1 to 6 hours is preferable. By drying, the moisture content is preferably reduced to 10% by weight or less, thereby improving storage stability. Furthermore, after drying, destruction of nutritional components is prevented.

The dried raw materials are ground into appropriate sizes. The degree of pulverization is appropriately set depending on the form of the final product and the ease of roasting in the subsequent process. In this case, it is not necessary to grind the powder very finely; for example, when making a tea bag, it is preferable that the powder is of a size that does not come out of the mesh of the bag, that is, coarser than 18 mesh.

The crushed raw material can be used, for example, in a frying pan, hot plate,
Place in a pot and roast. For example, roasting is 100 to 150
Incubate at °C for about 3 to 15 minutes. Roasting further reduces the moisture content. The final moisture content is preferably 2% by weight or less. Roasting also creates a fragrant aroma in the product.

Note that the pulverization step can be omitted if the raw material is cut into pieces beforehand and then processed. Alternatively, the raw material may be dried, roasted, and then pulverized.

The buckwheat tea thus obtained can be made into a beverage by pouring boiling water or water to extract the extract in the same way as regular tea. In the buckwheat tea according to the present invention, nutritional components contained in buckwheat, especially rutin, can be extracted very well with boiling water or water. The reason for this is thought to be that the tissue is denatured or destroyed by roasting, making it easier to extract the nutritional components contained in the tissue.

Note that the buckwheat tea of the present invention may be blended with other types of tea such as green tea, black tea, and oolong tea to produce a product.

"Embodiment of the invention" Young buckwheat plants were harvested before flowering, washed with water, and then heated to 80°C.
It was dried with hot air for 3 hours. After drying, the moisture content is approximately 6
weight%. This dried product was crushed into a size of about 5 to 10 meshes and roasted on a hot plate at 130°C for 8 minutes. The final moisture content was approximately 0.5% by weight. When we poured boiling water into the buckwheat tea obtained in this way to extract the extract and drank it, it had a pleasant aroma and was easy to drink.

Take 3g of the buckwheat tea obtained in this way (hereinafter referred to as roasted and crushed product), pour 200ml of hot water and soak for 3 minutes,
The rutin content in the extract was determined. To quantify rutin, the above extract was subjected to high performance liquid chromatography and 3B
This was done by detecting and quantifying at a wavelength of 2 nm. High performance liquid chromatography is FINSIL C+e, (
A column of 5 g m), length 25 cm, and internal diameter 4 mm was used, and a mixed solution consisting of 80% 1% phosphoric acid aqueous solution and 20% acetonitrile was used as the mobile phase.

For comparison, in the process of producing buckwheat tea mentioned above, young plants used as raw materials were dried and ground (hereinafter referred to as "dried ground product").
The amount of rutin contained in was determined.

That is, 3 g of the dry pulverized product was extracted with alcohol reflux, and the extract was subjected to liquid chromatography in the same manner as above to quantify rutin. In addition, after taking 3g of the dry pulverized product and pouring 200ml of hot water into it and soaking it for 3 minutes,
The rutin content in the extract was determined in the same manner as above.

As a result, the rutin content of each sample was as shown in the following table.

(In the above table, the rutin extraction rate is the amount of rutin contained in the dry pulverized material obtained by alcohol reflux extraction.
Calculated assuming 0%. In the above table, the reason why the rutin extraction rate of the hot water extract of the roasted and pulverized product exceeds 100% is because the water content in the roasted and pulverized product is low. ) As is clear from the above table, the extraction rate of rutin by hot water is only 0.5% in the dry and pulverized product, whereas almost all of the rutin is extracted by hot water in the roasted and pulverized product. . In addition, similar to rutin, it is thought that the amount of other nutritional components such as various vitamins extracted will also increase.

"Effects of the Invention" As explained above, according to the present invention, a large amount of nutritional components such as various vitamins and rutin contained in buckwheat can be extracted,
It is possible to provide a drinkable soba tea with a fragrant aroma.

Claims (1)

[Claims] Buckwheat tea is made by drying and roasting one or more types of buckwheat leaves, stems, and flowers.