Buckwheat flour, how to use of buckwheat flour, noodles, and Mentai processed food

摘要

PROBLEM TO BE SOLVED: To provide a preservative food produced from tartary buckwheat flour as an ingredient, in which bitterness is reduced and the taste is maintained.;SOLUTION: Buckwheat flour for instant noodle and for precooked noodle obtained by grinding tartary buckwheat seeds is characterized by having a rutin splitting enzyme activity value of 20 nkat/g or less, and containing rutin of 500 mg% or more.;COPYRIGHT: (C)2013,JPO&INPIT