JP2005006569A - Method for producing buckwheat tea - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing buckwheat tea for obtaining the buckwheat tea excellent in both taste and flavor. <P>SOLUTION: This method for producing the buckwheat tea comprises soaking whole grains of threshed buckwheat seeds in a suspension or an aqueous solution of an amino acid simple substance and a mixture or an amino acid-based natural seasoning so as to infiltrate the suspension or the aqueous solution, pregelatinizing by steaming, and drying the seed whole grains followed by roasting and crushing the grains. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

【００１５】
表１から明らかなように、本発明により得られたそば茶は、特に、香ばしさ、味が増強されたものである。
【００１６】
【実施例２】
中国産そば種子１００ｇを、０．３３％（ｗ／ｖ）Ｌ−ロイシン、ＤＬ−α−アラニンおよびＬ−アルギニン水溶液に所定時間浸漬して、穀粒の中心部まで水溶液を浸透させた。次いで、家庭用炊飯器にてアルファ化処理を行い、６０℃に保った温風乾燥機内にて５時間乾燥させた。乾燥品を直火回転式焙煎機にて、穀粒表面がきつね色になるまで（目視による確認）焙煎を行い、得られた焙煎品を卓上穀物粉砕機にて粉砕し、１２ｇをパック紙に充填した後、急須に入れ、４００ｍｌの熱湯を注いで抽出を行った。抽出液については、試飲評価を行った。なお、対照として、アミノ酸水溶液の代わりに、水道水を用いて浸漬を行い、上述の方法と同様にして調製したそば茶を使用した。結果を表２に示す。
【００１７】
【表２】

【００１８】
【発明の効果】
本発明により、従来のそば茶よりも香ばしさが強く、かつ風味の改善されたそば茶を提供することが可能となった。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing buckwheat tea made from buckwheat threshing seeds and finished into a flavor-preferred product.
[0002]
[Prior art]
With the recent increase in health consciousness, many tea drinks made from grains that do not contain stimulating ingredients such as caffeine are commercially available. Among them, tea beverages using buckwheat seeds containing a special ingredient with a blood pressure increase inhibitory effect called rutin, which contains various vitamins and amino acids in a well-balanced and abundant manner and is not contained in other grains. Proposals have been made, but these are based on roasting threshed buckwheat seeds as they are or once subjected to pregelatinization.
[0003]
Usually, when carbohydrates such as saccharides are heated strongly, it is known to produce a wide variety of aromatic components such as alcohols, carbonyl compounds, furans, aldehydes, phenols, etc. It is considered that the fragrance of the tea was mainly derived from the thermal decomposition and product of these sugars.
[0004]
On the other hand, when amino acids and proteins are heated, carbonyl compounds, amines, and sulfur-containing compounds mainly composed of hydrogen sulfide are produced as aroma components. Moreover, when carbohydrates coexist with amino acids and proteins, carbohydrates act as a kind of oxidant, and it is easy to produce a favorable scent upon heating, and pyrazines having a very fragrant scent are generated from sugar and amino acids. It has also been confirmed that foods that are said to be fragrant, such as roasted sesame, barley tea, and coffee, all contain several types of pyrazines.
[0005]
From the above, it is possible to propagate koji molds in grains, add various enzymes such as proteases, and promote enzymatic reactions, thereby converting peptides in the grains, making them amino acids, and reducing starch molecular weight. A technique for producing a cereal tea with enhanced flavor by roasting them is proposed (for example, see JP-A-63-112969: JP-A-5-81231, JP-A-5-81231). However, since these techniques cause propagation of gonococci and enzyme reactions, a lot of time and labor are required for processing.
[0006]
[Patent Document 1] JP-A-63-112969 [Patent Document 2] JP-A-5-81231 [0007]
[Problems to be solved by the invention]
Based on the above circumstances, the present inventors have conducted intensive research on the flavor enhancement of buckwheat tea. We found that roasting would increase the fragrance after roasting. That is, an object of the present invention is to provide a method for producing buckwheat tea that can obtain buckwheat tea excellent in flavor and aroma.
[0008]
[Means for Solving the Problems]
The summary of the method for producing buckwheat tea according to the present invention is as follows. That is, by immersing the whole grains of threshing buckwheat seeds in a suspension or aqueous solution of an amino acid simple substance and mixture, or an amino acid-based natural seasoning, the suspension or aqueous solution is infiltrated, and after alphalation by cooking, The method is characterized in that the grains are dried, roasted and pulverized.
The present invention is described in detail below.
[0009]
In the present invention, all cultivated buckwheat can be used. In the present invention, the outer skin of the buckwheat material is removed (deharing), and the material that has been subjected to selection is used as a threshing buckwheat seed. As amino acids, neutral amino acids L-leucine, DL-α-alanine, L-valine, neutral sulfur-containing amino acids L-cysteine, basic amino acids L-arginine, L-lysine and the like are suitable. Can be used for As amino acid-based natural seasonings, HVP which is a hydrolyzate of vegetable protein, HAP which is a hydrolyzate of animal protein, yeast extract which is an autolysate of yeast cells and the like can be preferably used.
[0010]
When amino acids and amino acid-based natural seasonings are added to threshing buckwheat seeds, one or more amino acids and amino acid-based natural seasonings are appropriately selected and used. In the method of adding amino acids and amino acid-based natural seasonings to threshing buckwheat seeds, the raw threshing buckwheat seeds are infiltrated by suspending or dissolving in water and immersing the raw material threshing buckwheat seeds for a predetermined time. The amount of amino acids and amino acid-based natural seasonings used was about 0.05 to 1.0% with respect to 100 parts by weight of threshing buckwheat seed, and the flavor of the product was significantly improved. The concentration of amino acids and amino acid-based natural seasonings in the suspension or aqueous solution is suitably about 0.1 to 3.0% (w / v). If the concentration of the solution is less than 0.1%, the flavor improving effect is not sufficient, and if it exceeds 3.0%, there is a possibility that a burnt odor is unevenly distributed after roasting.
[0011]
The threshed buckwheat seed soaked with the suspension or aqueous solution is immediately steamed and fully alphalated to the inside of the grain. At this time, when the grain is not pregelatinized and the threshing buckwheat seed immersed in the above solution is dried as it is, there is almost no improvement in the flavor of the product, and when the alpha of the grain is insufficient The product flavor improvement will be insufficient. Next, this pre-gelatinized threshing buckwheat seed is dried using a hot air dryer or the like, and the dried product is roasted. Although the roasting method is not particularly limited, it may be carried out by an ordinary grain tea roasting method such as a hot air oven or a sand bath type. As a result, a rich-flavored buckwheat tea with enhanced aroma can be obtained. The obtained buckwheat tea can be simply extracted as it is, or after pulverization, by placing an appropriate amount in a teapot or the like and pouring hot water.
[0012]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, embodiments of the method for producing buckwheat tea according to the present invention will be described in detail based on examples.
[0013]
[Example 1]
Chinese buckwheat seed (Gensoba) is used as raw material, and the outer skin of this buckwheat raw material is removed (dehaling) and subjected to selective selection, and 400 g of it is added to a 0.5% (w / v) aqueous solution of commercially available yeast extract for a predetermined time ( It was immersed for about 1 hour) and the aqueous solution was infiltrated to the center of the grain. Next, it was steamed in a commercial steamer, and the grains were completely alphalated, and the alphatized raw material was dried in a hot air dryer maintained at 50 ° C. Furthermore, the dried product was roasted in a semi-hot-air roasting furnace so that the roasting atmosphere temperature was 390 to 400 ° C. and the final product temperature was 237 ° C. to obtain buckwheat tea. The obtained buckwheat tea was pulverized with a table-top grain pulverizer, and 12 g was filled in a pack paper, then placed in a teapot and extracted by pouring 400 ml of hot water. The extract was subjected to sensory evaluation by 12 panelists. On the other hand, as a control, buckwheat tea prepared by the same method as described above was used by immersing with tap water instead of the commercially available yeast extract aqueous solution. The results are shown in Table 1.
[0014]
[Table 1]

[0015]
As is apparent from Table 1, the buckwheat tea obtained by the present invention has particularly enhanced aroma and taste.
[0016]
[Example 2]
100 g of Chinese buckwheat seed was immersed in an aqueous solution of 0.33% (w / v) L-leucine, DL-α-alanine and L-arginine for a predetermined time to allow the aqueous solution to penetrate to the center of the grain. Subsequently, alpha-ized process was performed with the household rice cooker, and it was made to dry for 5 hours in the warm air dryer kept at 60 degreeC. The dried product is roasted with a direct-fired rotary roaster until the grain surface becomes dark brown (confirmed visually), and the resulting roasted product is crushed with a desktop grain grinder. After filling the pack paper, it was placed in a teapot and extracted by pouring 400 ml of hot water. About the extract, tasting evaluation was performed. As a control, buckwheat tea prepared in the same manner as described above was used by immersing in tap water instead of the amino acid aqueous solution. The results are shown in Table 2.
[0017]
[Table 2]

[0018]
【The invention's effect】
According to the present invention, it has become possible to provide buckwheat tea having a stronger aroma and improved flavor than conventional buckwheat tea.

Claims (3)

After immersing the whole grain of threshing buckwheat seed in a suspension or aqueous solution of an amino acid simple substance and mixture, or an amino acid-based natural seasoning, the suspension or aqueous solution is infiltrated, and after alphalation by steaming, A method for producing buckwheat tea, which is dried, roasted and ground. As amino acids, selected from the group consisting of L-leucine, which is a neutral amino acid, DL-α-alanine, L-valine, L-cysteine, which is a neutral sulfur-containing amino acid, L-arginine, which is a basic amino acid, and L-lysine The method for producing buckwheat tea according to claim 1. The amino acid-based natural seasoning is selected from the group consisting of HVP which is a hydrolyzate of vegetable protein, HAP which is a hydrolyzate of animal protein, and a yeast extract which is an autolysate of yeast cells. A method for producing buckwheat tea according to 1.