Title:
高ルチン含有ダッタンソバふすま及びそば粉の製造方法、並びに高ルチン含有食品素材の製造方法
Document Type and Number:
Japanese Patent JP6679126
Kind Code:
B2
Abstract:
PROBLEM TO BE SOLVED: To provide a processing method for making tartary buckwheat bran drinkable or edible, a method for processing a beverage and a food with high palatability from a processed product, a method for efficiently producing tartary buckwheat bran by making the variation of a rutin content small, and a method for improving a yield and a rutin content of buckwheat flour.SOLUTION: A method for producing tartary buckwheat bran and buckwheat flour includes: adjusting a water content of brown buckwheat of tartary buckwheat to 8-15%; collecting as bran, a 20-30 mesh passing and 60-70 mesh non-passing fraction from a pulverized product obtained by milling; and collecting a 60-70 mesh passing fraction as buckwheat flour. In the method for producing tartary buckwheat bran and buckwheat flour, a yield of a 30 mesh passing and 60 mesh non-passing bran fraction is 8-11% when pulverizing brown buckwheat of tartary buckwheat of a water content of 16%.SELECTED DRAWING: Figure 1
Inventors:
Toshikazu Morishita
Takahiro Noda
Koji Ishiguro
Tatsuro Suzuki
Junzo Ashizawa
Takahiro Noda
Koji Ishiguro
Tatsuro Suzuki
Junzo Ashizawa
Application Number:
JP2016040900A
Publication Date:
April 15, 2020
Filing Date:
March 03, 2016
Export Citation:
Assignee:
National Institute for Agricultural and Food Industry Research Organization
Kobayashi Foods Co., Ltd.
Kobayashi Foods Co., Ltd.
International Classes:
A23L7/10; A23L2/38
Domestic Patent References:
| JP2012244927A | ||||
| JP2013081440A | ||||
| JP3288555A | ||||
| JP60125254A | ||||
| JP2766259B2 | ||||
| JP11075743A | ||||
| JP2001231475A |
Other References:
日本食品工業学会誌,1992年,Vol.39, No.11,p.994-1000
日本食品科学工業学会誌,1995年,Vol.42,No.11,p.892-898
日本食品科学工業学会誌,1995年,Vol.42,No.11,p.892-898
Attorney, Agent or Firm:
Patent Service Corporation Patent Office Sykes