| 摘要 |
PURPOSE:To minimize the number of bacteria and enhance the satisfactory flavor which is peculiar to buckwheat by hulling an unhulled buckwheat and treating the hulled buckwheat grain using a saturated steam, and finally milling the grain. CONSTITUTION:When a buckwheat grain is treated using saturated steam for 5sec. to 2min. at a gauge pressure of 0.4 to 2.0kg/cm<2>, it is possible to obtain buckwheat flour with a minimum number of bacteria and an extremely satisfactory flavor. Next, a buckwheat grain is dried if necessary, after treating the grain using saturated steam, then is milled using a conventional method to prepare the buckwheat flour. Thus a high-quality buckwheat flour which preserves a satisfactory flavor peculiar to buckwheat can be prepared efficiently. |
