| 摘要 |
PROBLEM TO BE SOLVED: To obtain rice gruel having extremely favorable aroma inherent in buckwheat, and peculiar nice palate feeling. SOLUTION: This rice gruel is obtained by adding preferably 0.1-50 pts.wt., per 100 pts.wt. of rice or buckwheat, of roasted buckwheat produced by roasting buckwheat berries or buckwheat rice until each surface thereof changes to dark brown color, to buckwheat berries or to buckwheat rice; wherein the buckwheat rice is produced by heating the buckwheat berries covered with buckwheat chaffs to pregelatinize starch thereof and then husking the buckwheat chaffs. |
