FAGOPYRUM TATARICUM BUCKWHEAT SPROUT PUREE, METHOD FOR PRODUCING THE SAME, AND METHOD FOR PRODUCING FOOD AND DRINK CONTAINING FAGOPYRUM TATARICUM BUCKWHEAT SPROUT PUREE

摘要

PROBLEM TO BE SOLVED: To efficiently provide new Fagopyrum tataricum buckwheat sprout puree having smooth palate feeling, and having a higher content of rutin: and to obtain a Fagopyrum tataricum buckwheat sprout puree-containing food and drink.

SOLUTION: The Fagopyrum tataricum buckwheat sprout puree has a buckwheat husk content of ≤2.6%(w/w) and a rutin content of ≥0.4%(w/w), and is obtained by heating Fagopyrum tataricum buckwheat sprout, and crushing the heated sprout with a crusher whose crushing parts are formed at intervals of 0.7-3.0 mm followed by screening out the crushed sprout with a sieve having an aperture of 0.3-1.5 mm. Addition of the fagopyrum tataricom buckwheat sprout puree in a production process of the food and drink results in production of highly functional food where bioactive factors such as blood capillary-reinforcing function, high blood pressure-preventing function, oxidation-preventing function and the like can be expected.

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