| 摘要 |
PROBLEM TO BE SOLVED: To provide buckwheat jam and buckwheat sweetened and jellied paste each having living feeling on the tongue, flavor and aroma peculiar to buckwheat flour and having sense of strained adzuki bean without leaving undissolved lump of flour. SOLUTION: The buckwheat jam has as the raw material buckwheat flour having mainlyβ-starch obtained by adding cold water to buckwheat flour followed by stirring and leaving the product at rest to precipitate. The buckwheat jam is mixed with cane sugar components and has sugar content of 60-70 degree with a Brix scale. The buckwheat sweetened and jellied paste has as the raw material buckwheat flour having mainlyβ-starch obtained by adding cold water to buckwheat flour followed by stirring and leaving the product at rest to precipitate. COPYRIGHT: (C)2006,JPO&NCIPI
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