ソバ粉、ソバ粉の使用方法、麺類、および麺帯加工食品

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.

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