To provide an oblate imparted with a sweet taste and an aroma without harming the strength and texture of the oblate itself.

This method for imparting the sweet taste and aroma to the oblate is provided by adding 0.01-0.05 wt.% aspartame based on an aqueous starch solution, to the aqueous starch solution obtained by mixing a prescribed amount of the starch with water for giving a sweet taste, also using calcium silicate having 1-8 mm particle diameter as a base material for impregnating an aromatizing agent for being imparted to the oblate, impregnating the above aromatizing agent to the base material and then housing the base material in an oblate storage container.