METHOD FOR PRODUCING GERMINATED BUCKWHEAT SEED CONTAINING ENRICHED AMINO ACID

To provide a food such as buckwheat flour and a buckwheat noodle efficiently increasing the content of amino acid such as γ-aminobutyric acid in a buckwheat seed and having a good flavor and a good taste when being processed.SOLUTION: Provided are a method for producing a germinated buckwheat seed i...

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Bibliographische Detailangaben
Hauptverfasser:	KOYAMA MIFUYU, SHINOHARA KAZUHIRO, KANESHIRO KENJI, KANAYAMA NORIO
Format:	Patent
Sprache:	eng ; jpn
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	To provide a food such as buckwheat flour and a buckwheat noodle efficiently increasing the content of amino acid such as γ-aminobutyric acid in a buckwheat seed and having a good flavor and a good taste when being processed.SOLUTION: Provided are a method for producing a germinated buckwheat seed in which buckwheat seeds are immersed in water until a moisture content thereof reaches 35 wt.% or more to cause the buckwheat seeds to germinate in a water supply suspension state, and a method for producing a germinated buckwheat seed in which buckwheat seeds are immersed in water at 4 to 16°C to cause the buckwheat seeds to germinate in an immersing state.SELECTED DRAWING: None 【課題】ソバ種子中のγ-アミノ酪酸などのアミノ酸の含有量を効率的に増加させると同時に、加工したときに香りや食味がよいそば粉及びそば麺などの食品を提供する。【解決手段】ソバ種子を含水率が３５重量％以上になるまで水に浸漬し、該ソバ種子を断水状態において発芽させる。ソバ種子を４℃〜１６℃で水に浸漬し、該ソバ種子を浸漬状態において発芽させる。【選択図】なし