JPS6048137B2 - Tea made from buckwheat grains - Google Patents

Description

[Detailed Description of the Invention] This invention heat-processes buckwheat noodles, which are often processed into type U, without turning them into buckwheat flour, as a whole, that is, as buckwheat grains. The present invention relates to a completely new tea that, when used as tea, allows one to easily ingest the aroma and taste of soba, as well as the valuable nutritional value of soba, that is, its medicinal nutritional value.

Soba, which is said to be native to Central Asia, is one of Japan's traditional foods.It was cultivated in ancient times as a substitute for rice and barley, and was eaten in the form of ``soba dango'' or ``soba oysters'', and since the Edo period. Since then, the way of eating it has changed to the way we see it today, mainly in the form of ``soba-kiri.''

This so-called ``soba'' is boiled and fried, then immediately rinsed with water, drained in a colander, and then drained properly before being eaten with ``mori'', ``tamemono'', or other methods, but at home, it is However, it was not possible to simply prepare and eat food outside of mealtimes, which meant that the number of times it was used decreased.

However, this soba contains special ingredients such as a blood pressure-lowering agent called rutin (C27H30O, 6, hydroxyflavone rutinoside), which is not found in other grains such as rice and wheat, as well as B vitamins. It contains large amounts of (thiamine, lipoflavin) and minerals, especially calcium.
Approximately 90% of the 85,000 yen (approximately 10%) is consumed by pharmaceutical companies, and it is recognized as an extremely important grain. It has played an important role in the ecosystem.

For reference, the table of ingredients for soba and other grains is shown below.

(The material is extracted from the Science and Technology Agency Resources Investigation Committee, Ξ Revised Japanese Food Standard Composition Table, May 10, 1930, published by Dai-ichi Publishing Co., Ltd.) However, despite the above recognition, Despite this, even today, the so-called "soba"
Is there a way to use it as noodles, like ``soba gaki'' or ``
The reality is that it can only be eaten in the form of ``soba manju,'' and it is not possible to consume it easily on a daily basis without getting tired of it.

Therefore, in order to respond to these existing situations, this invention has been developed after many years of intensive research and development.
The results obtained here are as detailed below.

First, buckwheat grains with skins (gensoba grains) are obtained by cleanly removing impurities such as soil and dirt from the outer surface of buckwheat seeds (gensoba) with the epidermis (pericarp, or grain) still attached, and Peeled buckwheat grains obtained by removing the outer layer from brown buckwheat grains are prepared.

These form a beautiful triangular pyramid, although there are differences in the presence or absence of an epidermis. (If necessary, it will be more convenient if the grains are sorted through a sieve to make them uniform in size.) From the above two types of buckwheat grains, the following types of heat are added. Depending on the processing, four types of processed buckwheat grains are formed, each having a different heat treatment stage.

That is, first of all, the peeled soba noodles are fried in their normal state without being particularly pressurized.

(hereinafter referred to as the first buckwheat grains) Second, the peeled buckwheat noodles are heat-treated in a grain expander (commonly known as Pakutan) until it reaches about 10 to 12 k9/d, and ~7 times).

(hereinafter referred to as second buckwheat grains) Thirdly, the brown buckwheat noodles are heat-treated in a grain expander until they reach about 8.5 to 9k9/4 CTI, and the brown buckwheat noodles are processed to a moderate level (the brown buckwheat grains at the final processing stage) with the skin attached. (approximately twice the size). (hereinafter referred to as the 3rd buckwheat grain) At this stage, about half of the surface of the buckwheat grains is removed by one process, leaving only a part of the surface of the grain in the baked state on the germ part of the buckwheat, and the majority of the surface is removed. The epidermis is separated from the buckwheat grains, and in the remaining half of the buckwheat grains, the epidermis is left intact on the outer surface of the buckwheat grains, with the epidermis open like a lotus petal. Therefore, the buckwheat grains 5 at this stage are further treated to remove only the separated epidermis so that the epidermis does not exist alone, and are treated as buckwheat grains with a partially baked epidermis left in the germ part. The third buckwheat grains, that is, the buckwheat grains with the skins expanded by heat treatment, are formed by the buckwheat grains with the skin remaining open in the shape of a lotus petal. The reason for this is that when the tea of the present invention is finally made up, and the tea is brewed, this calcined scrap-like epidermis flows out into the infusion solution, which not only makes the appearance unsightly, but also causes foreign substances to be present when the tea is tasted. This is to avoid giving the impression that soba shells are used alone, and from the standpoint of product value as tea. Fourth, the soba is processed into a grain expander at approximately 5 to 5.5 kg/d.
The soba is baked until it reaches a certain level, so that the soba hardly expands (in other words, the skin does not crack).
, the whole thing is fried. (Hereinafter, the fourth
These first to fourth buckwheat grains (called buckwheat grains) are
Next, mix at an appropriate mixing ratio.

This mixing ratio may be, for example, 3% by weight of the first buckwheat grains,
The second soba grains are mixed in a proportion of 5 percent by weight, the third by weight percent by weight, and the fourth by weight percent by weight of buckwheat grains. The tea of the present invention is completed by adding about 3 percent of tea alone or in combination as appropriate and mixing the whole mixture so that it is well dispersed. 1st
The mixing ratio of buckwheat grains to fourth buckwheat grains can be said to be the most convenient in terms of general preference, but it goes without saying that it can be modified as appropriate according to preference.

Furthermore, the mixing ratio of the whole buckwheat grains and green tea or other tea is either 2:1 or 2:1 as in the above example.
Mixing ratio up to a range of about 4:1. is said to be the most convenient, but needless to say, it is not necessarily limited to this range.

The tea of the invention prepared as described above can be enjoyed by pouring plenty of boiling water over it and allowing it to stand for a while, which is no different from the conventional method of serving tea.

However, the characteristic of this tea is that it is a mixture of four different types of processed soba grains in appropriate proportions, such as the first to fourth soba grains, so at the first first to second stage, First, the first and second buckwheat grains from peeled soba are eluted with boiling water to elute their ingredients and aroma, and the aroma and aroma are gradually removed from the surface of the baked soba, especially in large amounts in the surface. Minerals and eluted ingredients are highly nutritious and fragrant, and you can also enjoy the slightly sweet taste that is unique to soba.
Continuing, when serving tea after the third, use the first or second tea.
Although the buckwheat grains are almost completely exposed, the endosperm part of the buckwheat grains with skin, that is, the third or fourth buckwheat grains, which was protected by the epidermis, has also started to swell considerably. The nutritional value and flavor are leached from the tea, allowing you to enjoy the benefits of the tea that are almost the same as in the first stage. The experimental results of economically measuring the difference in the degree of elution are shown in the following table.

This experimental data was conducted at the Yamagata Prefectural Industrial Technology Center. Further, FIG. 1 shows a graph based on the above data, and both of them confirm that the first to fourth buckwheat grains show individual-specific dissolution conditions over time.

Finally, you can enjoy the benefits of this tea even more by pouring boiling water over the almost fresh tea, boiling it for a few minutes, and then tasting it again.

As stated above, the tea using buckwheat grains of this invention is a tea with a completely new composition, and of course it is clear that it is completely different from the composition of conventional brown rice tea. Not only that, until now, grains have rarely been used as soba grains, and most soba products have only been made by milling buckwheat grains and turning them into appropriate products. In contrast, with this invention, it is possible to peel the soba noodles and use them in granular form like soba noodles or brown soba noodles, and moreover, the taste, aroma, and nutritional value of soba noodles can be easily enjoyed at any time of day. , because it uses buckwheat grains that have been heat-treated with a unique mixing ratio that makes almost no difference in the efficacy even though the tea can be enjoyed several times with one use.
It can be enjoyed from beginning to end without losing much of its taste, aroma, or nutritional value.

As a result, the benefits of soba can be utilized extremely economically and efficiently, so it can be called a completely inexpensive 5 health food.In particular, it is effective in preventing various diseases caused by high blood pressure, which is a modern disease. It is important to fully appreciate the knowledge that comes from continuing to enjoy tea. BRIEF DESCRIPTION OF DRAWINGS FIG. 1 is a graph economically showing the degree of dissolution of each buckwheat grain.

Claims (1)

[Claims] 1 Peeled buckwheat grains and peeled buckwheat grains with different heat treatment processing stages, consisting of roasted peeled buckwheat grains, heat-treated expanded peeled buckwheat grains, roasted buckwheat grains with skins and heat-treated expanded buckwheat grains with skins. A tea made from buckwheat grains, which is made by mixing the following in an appropriate ratio and then adding green tea, brown rice tea, or other substitute tea.