| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide fermented buckwheat noodle food having a solid, semi-solid or semi-liquid form like tempeh which is soybean processed food, obtained by adding filamentous fungi in a starter form such as malted rice or finger millet (ragi millet), or direct filamentous fungi to buckwheat seeds so as to ferment the seeds while followed by decomposition of protein such as allergenic protein in the buckwheat seeds. <P>SOLUTION: The fermented buckwheat noodle food is obtained through the following process: directly adding a filamentous fungi starter such as malted rice or finger millet, or filamentous fungi to steamed buckwheat seeds so that the seeds are agglutinated like tempeh comprising soybean fermented food while causing decomposition of protein including the allergenic protein to produce solid, semi-solid or semi-liquid fermented buckwheat food. The food is cooked with heat so that buckwheat can be taken in various forms. <P>COPYRIGHT: (C)2005,JPO&NCIPI |
