| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for producing Fagopyrum tataricum buckwheat flour capable of providing adequate bitterness by a specific method for treating Fagopyrum tataricum buckwheat seeds with moist heat and milling them to securely deactivate rutin degrading enzyme. SOLUTION: This Fagopyrum tataricum buckwheat flour is obtained by a series of steps, (A) treatment of Fagopyrum tataricum buckwheat seeds with moist heat by steam for about 40 to 240 s, preferably about 60 to 180 s, to virtually deactivate rutin degrading enzyme contained in the seeds, (B) cooling to room temperature and drying, and (C) peeling and milling by an adequate method, in a manner similar to that for common buckwheat seeds. It is preferable to effect the treatment A with moist saturated steam under the atmospheric pressure. It is also preferable that the buckwheat flour is treated with water to have a water addition rate of around 30%, and to contain, after being allowed to stand for 30 min, the rutin component remaining at 50% or more, preferably 60% or more, and quercetin component at 50 to 200 mg%, preferably 70 to 150 mg%. |
