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 1COPYRIGHT: (C)2017,JPO&INPIT【課題】ダッタンソバのふすまを飲用または食用とするための加工方法、加工物から嗜好性の高い飲料や食品の加工方法を提供。ダッタンソバふすまをルチン含有量の変動が少なくかつ効率的な製造方法、かつソバ粉の収量及びルチン含有量も向上させる方法を提供。【解決手段】ダッタンソバの玄ソバの水分含量を8~15%に調整し、製粉にて得られた粉砕物から20~30メッシュ通過60~70メッシュ不通過の画分をふすまとして回収し、60~70メッシュ通過画分をそば粉として回収するダッタンソバのふすま及びそば粉の製造方法。水分含量16%のダッタンソバの玄ソバを粉砕したときに、30メッシュ通過60メッシュ不通過のふすま画分の歩留りが8~11%の範囲であるダッタンソバのふすま及びそば粉の製造方法。【選択図】図1
