JP2007143473A - Food and drink using buckwheat as raw material and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a buckwheat food and drink produced by roasting or steaming buckwheat seeds, and having more excellent nutritional properties and functionality than a conventional buckwheat food and drink. <P>SOLUTION: A method for producing the food and drink such as tea beverage, using buckwheat as a raw material and increased in γ-aminobutyric acid (GABA) content comprises obtaining buckwheat seeds by removing seed husks from buckwheat such as Fagopyrum esculemtum, Fagopyrum tararicum and Fagopyrum cymosum, or obtaining buckwheat seeds by steaming to pregelatinize the buckwheat seeds and removing husks. Furthermore, the method comprises crushing the buckwheat seeds, separating a high protein division which contains ≥20 wt.%, preferably ≥30 wt.% of protein by sieving, inoculating Aspergillus oryzae to the crushed product and culturing the product into malt, and roasting or steaming the product. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a food and drink having an increased content of γ-aminobutyric acid (hereinafter abbreviated as “GABA”) using buckwheat as a raw material and a method for producing the same, and more specifically, by removing the buckwheat seed shell. The buckwheat seeds or buckwheat seeds are steamed and alphalated, and the buckwheat seeds obtained by removing the shells are pulverized to classify the high protein fraction with a protein content of 20% by weight or more on a dry basis in the pulverized product. The present invention relates to foods and drinks made from buckwheat, which are inoculated, inoculated with koji mold, cultured, hatched, roasted or steamed, and a method for producing the same.

  In recent years, with an increase in health consciousness, people of all ages, regardless of age, prefer low-sugar beverages that do not contain stimulating substances such as caffeine, such as tea beverages made from cereals. Beverages are stored in plastic bottles and are widely available on the market. Buckwheat, one of the ingredients of cereal drinks, is rich in nutrients such as protein, vitamins, and minerals. In particular, tartary buckwheat contains a large amount of rutin, which is effective in lowering blood pressure. Many foods and beverages and their manufacturing methods have been proposed.

  For example, after the buckwheat seeds are steamed and alphalated by the present applicant, the shell is removed, pulverized to 10 to 60 mesh, and the volume ratio after roasting is 1.0 to 2 before roasting. When roasting to 0.0 and producing bitter buckwheat tea from the grain of buckwheat (Fagopyrum tararicum tartary buckwheat) After immersing the bitter buckwheat in water and allowing water to penetrate into the center of the kernel, steam to alphalize the kernel, and then dry the steamed kernel before drying the berries and shells. A method for producing bitter buckwheat tea (for example, see Patent Document 2) in which the fruit is roasted after separation is known. These foods and drinks can be boiled in hot water in the same way as ordinary sencha, but their quality differs depending on the raw materials, and they are already on the market as drinks with a unique taste, aroma and mellowness such as ordinary buckwheat and tartary buckwheat. Has been.

  In addition, as a technology for fermenting buckwheat raw materials with certain microorganisms, a step of adding water to oat flour containing allergen protein, a step of heat-treating and cooling the oat flour containing water, and the cooled oat flour An oat fermented extract from which allergen proteins have been removed, comprising a step of inoculating and culturing koji mold, a step of adding water and heating at a temperature of 40 ° C. to 60 ° C., and a step of further filtering and concentrating to extract the fermented oat extract. A food containing abundant amino acids after removing a volatile component mainly composed of alcohol after fermenting a koji mold with boiled buckwheat, for example, buckwheat shochu, for example, by a production method (see, for example, Patent Document 3) A material (for example, see Patent Document 4) is known.

  In addition, starter-shaped filamentous fungi such as persimmon and ragi, or filamentous fungi are added directly to steamed buckwheat, and the protein in the buckwheat is fermented and decomposed to agglomerate into a tempe that is a processed soybean product. , Fermented buckwheat food to obtain solid, semi-solid, or semi-fluid buckwheat food (see, for example, Patent Document 5), buckwheat, yeast, lactic acid bacteria, bifidobacteria, Bacillus subtilis, acetic acid bacteria A health food having a blood glucose lowering effect produced through a fermentation process using at least one selected bacterium is known (see, for example, Patent Document 6).

  On the other hand, GABA, which is a neurotransmitter, is widely present not only in animals but also in the natural world and has an effective physiological action for modern people with high health maintenance awareness such as blood pressure lowering action, tranquilization action, obesity prevention action, etc. ing. In addition, GABA is advantageous in terms of safety because it has no side effects even if it is consumed in large quantities by humans, and it is a development that is added to food as an ingredient to prevent lifestyle-related diseases, especially blood pressure disorders, where diet therapy is effective. There have been many.

  As a method for producing a high-content GABA food or drink from rice bran or the like, a method for producing a food material highly containing GABA by causing a lactic acid bacterium having glutamic acid decarboxylase producing ability to act on rice bran or the like (see, for example, Patent Document 7), A method for producing a food / beverage composition containing GABA, characterized in that an aqueous extract of the husk portion of cereals containing polyphenols is maintained at a low temperature in the presence of useful microorganisms (for example, see Patent Document 8) is known. .

Japanese Patent Publication No.57-5142 JP-A-9-308470 JP 2003-274879 A JP 2004-290114 A JP 2005-218362 A JP-A-2005-224205 JP 2001-352940 A JP 2003-310214 A

  Foods and drinks using buckwheat nuts as raw materials contain abundant nutrients such as proteins, vitamins, and minerals, and in particular, tartary buckwheat contains a large amount of rutin, which is effective in lowering blood pressure. An object of the present invention is to provide a food and drink using a high-value-added buckwheat having a physiologically active action as compared with that of food and a method for producing the same.

  Foods and drinks using buckwheat berries as raw materials contain abundant nutrients such as protein, vitamins, and minerals, and protein contains 10 to 15% by weight per 100 g of dry buckwheat. Tartary buckwheat contains a large amount of rutin, which is effective in lowering blood pressure, and conventional buckwheat tea obtained by roasting buckwheat raw materials in a normal manner has these actions, its aroma, and flavor. However, recently, there are techniques to ferment with buckwheat berries using microorganisms to remove buckwheat allergen protein, increase amino acids, etc., but physiological activities that can be used effectively The amount of substance produced was not yet sufficient. The present inventor has proceeded with research, alphalyzes the buckwheat, pulverizes and sifts, and sorts a high protein content category different from the category normally used for buckwheat tea, etc. As a result of comparing the presence or absence of physiologically active substances and their amounts, and conducting intensive research, GABA with the above-mentioned physiologically active effects is markedly increased by causing koji molds to act on high protein content categories. The present invention has been found and achieved.

  That is, the present invention is (1) a method for producing a food or drink with an increased content of γ-aminobutyric acid using buckwheat as a raw material, wherein buckwheat seeds obtained by removing buckwheat seed shells or buckwheat seeds Steamed and alphatized, crushed buckwheat berries obtained by removing the shell, fractionated high protein section containing at least 20% by weight (dry basis) of protein, and pulverized the high protein section The present invention relates to a method for producing a food or drink using buckwheat as a raw material, characterized by inoculating, culturing, and hatching koji mold, roasting or steaming.

  The present invention also provides (2) the production of food and drink using buckwheat as a raw material according to (1) above, wherein the high protein classification contains at least 30% by weight or more of protein based on the dryness of the buckwheat pulverized product. (1) or (2) described above, wherein the method for producing a food or drink using the buckwheat as a raw material, or (3) the buckwheat is edible buckwheat (ordinary buckwheat, tartary buckwheat, perennial buckwheat, etc.) A method for producing a food or drink using buckwheat as a raw material, or (4) a food or drink using the buckwheat as a raw material according to any one of (1) to (3) above, wherein the food or drink is a tea drink It relates to a manufacturing method.

  Furthermore, this invention relates to the food-drinks which use the buckwheat obtained by the manufacturing method of the food-drinks in any one of (5) said (1)-(4) as a raw material.

  According to the present invention, like conventional buckwheat foods and drinks, GABA is contained in 4 to 4 in comparison with conventional buckwheat foods and drinks, containing abundant nutrients such as proteins, vitamins, minerals and the like, and hardly damaging these nutrients. Buckwheat food and drink with a high content of 15 times can be obtained.

  A method for producing a food or drink with an increased GABA content using buckwheat as a raw material is a method for producing a food or drink with an increased content of γ-aminobutyric acid using buckwheat as a raw material. The buckwheat berries obtained by removing the shells of the buckwheat, or the buckwheat seeds of the buckwheat, are alphalated by steaming, and the buckwheat berries obtained by removing the husks are crushed and contain at least 20% by weight (dry basis) or more protein. It is not particularly limited as long as it is a method of separating the protein section, inoculating koji mold on the pulverized product of this high protein section, culturing and hatching, roasting or steaming, Edible buckwheat such as Japanese buckwheat (Fagopyrum esculemtum), bitter buckwheat (Fagopyrum tararicum tartary buckwheat) and perennial buckwheat can be used.

  And the high protein classification containing at least 20% by weight (dry basis) of protein of these buckwheat berries is obtained by, for example, selecting and removing impurities and removing the sized buckwheat seed shells. The buckwheat seeds and fine impurities are carefully removed to adjust the size of the buckwheat seed soaked in water (wet water 30-60%), drained and left to stand. After infiltrating moisture to the inside, steamed to alphalize, dry the buckwheat seeds, pulverize the buckwheat seeds obtained by removing the buckwheat seed shell, among the pulverized buckwheat seeds obtained, It can be obtained by sieving and separating the high protein content section of the outer buckwheat layer. As the high protein content category, those containing a protein content of 20% by weight or more, preferably 25% by weight or more, particularly preferably 30% by weight or more on a dry basis can be used. It is obtained by pulverizing alfalized buckwheat and separating flour of a 20 mesh-through fraction, preferably a 40 mesh-through fraction, more preferably a 50 mesh-through fraction.

  Aspergillus oryzae used in the present invention is not particularly limited, but Aspergillus oryzae is a gonococcus commonly used in this type of production, such as miso, soy sauce, moromi, and mash. (Aspergillus oryzae), Aspergillus soya, Aspergillus niger and the like can be used.

  As conditions for hatching using the raw buckwheat berries of the present invention, 0.05 to 5% by weight, preferably 0.5 to 2% by weight of koji molds are inoculated with respect to the weight of the raw material. Stir. Incubate at a temperature of 20 to 35 ° C., preferably 25 to 30 ° C., a humidity of 70 to 100%, preferably a humidity of 80 to 98% for 20 to 60 hours, preferably 30 to 50 hours to hatch the buckwheat berries. Is preferred. In addition, since heat generate | occur | produces when hatching, it is preferable to stir every 10 to 15 hours. The hatched raw buckwheat berries are roasted at 80-140 ° C., preferably 100-130 ° C. for 3-12 minutes, preferably 5-7 minutes, or 5-20 minutes, preferably 8-15 It is desirable to steam for a minute.

  The foods and drinks of the present invention include tea drinks made from buckwheat in the same manner as ordinary tea, or foods and drinks that can be eaten and consumed as production raw materials for sprinkled foods, soups, confectionery, and dairy drinks.

  The preferable aspect of the manufacturing method of the food-drinks which use the buckwheat of this invention as a raw material is specifically illustrated below. First, impurities are carefully selected to remove impurities, and the adjusted buckwheat seeds are dipped in water to be moistened. After draining, the water is allowed to penetrate into the buckwheat seeds. The buckwheat seed is steamed to make it alpha, the buckwheat seed is dried, and then the buckwheat seed shell is removed. The buckwheat nuts from which the shell has been removed are pulverized to a size of 10 mesh through with a mill. Next, the pulverized product is sieved and, for example, 50 mesh-through pulverized product is collected. This pulverized product usually has a protein content of 30% by weight or more on a dry basis. A predetermined amount of water is added to the pulverized product, and after a certain time, steaming is performed. Thereafter, when the temperature of the steamed product is lowered, 0.05 to 5% by weight of the koji mold is inoculated with respect to the weight of the raw material and sufficiently stirred. It is cultured for 20 to 60 hours under conditions of a temperature of 20 to 35 ° C. and a humidity of 70 to 100%, and the buckwheat berries are hatched. Food and drink using fermented buckwheat nuts of high protein content obtained as described above as raw materials, food and drink using conventional non-fermented buckwheat nuts as raw materials, and hatched buckwheat nuts Compared to foods and drinks using the entire amount of pulverized product (containing about 12% by weight of protein) as a raw material, the GABA content is enhanced, and in addition to the original flavor of buckwheat, a fragrant fragrance and flavor are also added.

  EXAMPLES Hereinafter, although an Example demonstrates this invention more concretely, the technical scope of this invention is not limited to these illustrations.

The measuring method of GABA in the food and drink manufactured in the Example of this invention was performed in the following procedure.
1) Add 50 mL of 80% ethanol to 5 g of sample.
2) Perform reflux extraction for 20 minutes while incubating at 80 ° C.
3) Transfer the supernatant to a 100 mL flask.
4) Add 20 mL of 80% ethanol to the precipitate after collecting the supernatant.
5) Perform reflux extraction for 20 minutes while incubating at 80 ° C.
6) Mix the supernatant into the flask of 3).
7) Repeat the above operations 4) to 6) again, and collect a total of 3 supernatants.
8) The obtained supernatant is filtered and then concentrated using an evaporator.
9) Dissolve in 50 mL of 0.02N-HCL. At this time, dissolve in 3 to 4 times.
10) Filter using a cylinder with a 0.45 μm filter to make a sample for measurement.
11) The obtained sample is applied to an amino acid analyzer (Hitachi Technologies) and GABA is analyzed.

  After carefully selecting and removing impurities, regular buckwheat seeds that have been sized are soaked in water for 3 hours or longer, drained, and allowed to stand for 16 hours or longer to allow moisture to penetrate into the buckwheat seeds. It was. This buckwheat seed was cooked for 40 minutes or longer to make it alpha (moisture content 38-42% after cooking), and the buckwheat seed was dried until the water content became 13%, and then the buckwheat seed shell was removed. Next, the buckwheat nuts from which the shell had been removed were pulverized to a size of 10 mesh through with a mill ("DK-400 molting machine" manufactured by Tokyo Flour Mill Co., Ltd.). Next, a 50-mesh-through high protein content section (containing 33 wt% protein; test section) was fractionated by sieving from this total pulverized product (containing about 12 weight% protein; comparative section). 50% by weight of water was added to each of these pulverized products (comparative section) and the high protein-containing section (test section), and after 60 minutes, steaming was performed for 30 minutes. After that, when the temperature of the steamed product was lowered to 30 to 40 ° C., 1% by weight of Aspergillus oryzae (product name “M-1” manufactured by Nippon Brewing Industry Co., Ltd.) was seeded and stirred sufficiently, and the temperature was 30 ° C. By culturing for 48 hours under the condition of 95% humidity, buckwheat seeds were hatched. In addition, since heat generate | occur | produces when hatching, it stirred every 12 hours. Two kinds of hatched buckwheat berries, whole unground hatched product (control group 1) and high protein content section (control group 2) were roasted at 120 ° C. for 7 minutes, and four kinds of “ Soba tea was obtained. 5 g of each of these 4 types of “soba tea” was taken, 500 mL of hot water was added thereto and boiled for 1 minute to prepare 4 types of tea beverages. Table 1 shows the measurement results of GABA content (mg / 100 g) in these four types of tea beverages. Table 2 shows the results of the sensory test. The GABA content in tea drinks is 5 times higher in the control group that has been hatched and 11 times higher in the test group than the control group 1 and control group 2 that have not been hatched (untreated). The increase was remarkable in the test section using the high protein content section as a raw material. In addition, when drinking tea beverages, the comparison group and the test group were sweeter and had a unique flavor than the control group 1 and control group 2 which were not hatched (untreated). It was. In particular, the test area had a fragrant scent.

  Four types of “tartary buckwheat tea” were obtained in the same manner as in Example 1 except that tartary buckwheat was used instead of ordinary buckwheat. 5 g of each of these 4 types of “Tartary buckwheat tea” was taken, 500 mL of hot water was added thereto and boiled for 1 minute to prepare 4 types of tea beverages. Table 3 shows the measurement results of GABA content (mg / 100 g) in these four types of tea beverages. Table 4 shows the results of the sensory test. The GABA content in tea drinks is 4 times higher in the control group that has been hatched and 15 times higher in the test group than in control group 1 and control group 2 that have not been hatched (untreated). The increase was remarkable in the test section using the high protein content section as a raw material. In addition, when drinking tea beverages, the comparison group and the test group were sweeter and had a unique flavor than the control group 1 and control group 2 which were not hatched (untreated). It was. In particular, the test area had a fragrant scent.

  In order to investigate whether the increase in GABA varies depending on the type of Aspergillus oryzae, five types of seed koji [product names “M-1”, “Fuji”, “MF-2”, “original use”, (the above is Aspergillus ・Orise), product name “Soya” (Aspergillus soya), both made by Nippon Brewing Industry Co., Ltd.], and hatched by the same method as in Examples 1 and 2, and buckwheat tea and tartary buckwheat tea were roasted. Obtained. Five grams of the “buckwheat tea” and “dattan buckwheat tea” were taken, 500 mL of hot water was added thereto and boiled for 1 minute to prepare 24 types of tea beverages. Table 5 shows the measurement results of GABA content (mg / 100 g) in these 24 types of tea beverages. The GABA content in the tea beverage was 2.5 in the comparative group that was hatched using normal buckwheat berries compared to the control group 1 and control group 2 that were not hatched (untreated). Increased to 5 to 5 times, increased to 4 to 11 times in the test area, increased to 3 to 4 times in the comparative area where hatching treatment was performed using tartary buckwheat, and increased to 5 to 15 times in the experimental area The increase was remarkable in the test plots using high protein content as the raw material. Moreover, when these tea drinks were drunk, especially the buckwheat tea and tartary buckwheat tea using M-1 rice cake and Fuji coffee were excellent in sweetness and flavor.

  How does the subsequent processing method of buckwheat or tartary buckwheat hatched with M-1 麹 affect the GABA content in tea beverages, the length of roasting time, or the presence or absence of steaming The change in GABA content due to was measured. When the roasting treatment was performed, GABA decreased, and the decrease became larger as the roasting time became longer. On the other hand, steam heat treatment for 10 minutes was able to suppress the decrease in GABA more than the roasting treatment. Table 6 shows changes in GABA content due to roasting time, and Table 7 shows changes in GABA content due to steaming.

Claims (5)

A method for producing food and drink with increased content of γ-aminobutyric acid using buckwheat as a raw material, wherein buckwheat seeds obtained by removing buckwheat seed husks or buckwheat seeds are steamed into alpha, The buckwheat berries obtained by removing the cereal are pulverized, the high protein section containing at least 20% by weight (dry basis) or more of protein is collected, and the pulverized product of the high protein section is inoculated and cultured with koji mold. A method for producing a food or drink using buckwheat as a raw material, characterized in that it is roasted or steamed. The method for producing a food or drink using buckwheat as a raw material according to claim 1, wherein the high protein classification contains at least 30% by weight or more of protein based on dryness of the buckwheat pulverized product. Buckwheat is edible buckwheat (ordinary buckwheat, tartary buckwheat, perennial buckwheat etc.), The manufacturing method of the food-drinks which use buckwheat as a raw material of Claim 1 or 2 characterized by the above-mentioned. The method for producing a food or drink using buckwheat as a raw material according to any one of claims 1 to 3, wherein the food or drink is a tea drink. The food / beverage products which use the buckwheat obtained by the manufacturing method of the food / beverage products in any one of Claims 1-4 as a raw material.