To provide high value-added food and drink comprising buckwheat seeds as a raw material, produced at reduced temperature for roasting, improved in aroma, flavor, taste and color of extracted liquid, and also reinforced in its bioactivity; and to provide a method for producing the food and drink.
The method for producing food and drink comprising buckwheat reinforced in the content of alkyl pyrazine as a raw material comprises the following process: mixing buckwheat seeds obtained by eliminating husks of the seeds of buckwheat such as Japanese buckwheat, bitter buckwheat (tartary buckwheat) or rhizocarpous buckwheat, or buckwheat seeds obtained by heating buckwheat seeds with steam to be gelatinized and removing the husks from the seeds, or pulverized material comprising the seeds, with sugar solution containing at least one selected from monosaccharide such as sucrose, glucose, fructose and maltose, and disaccharide; and roasting the mixture preferably at 200-250°C for 4-6 min.
Seiji Ozawa
Large High Toshiko
High Kazuya Tsu
Makoto Horiuchi
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