PROBLEM TO BE SOLVED: To provide roasted wholegrain buckwheat flour and a method for manufacturing the same, which allow wholegrain buckwheat to be ground easily and give not only the benefit of wholegrain buckwheat food having a high rutin content but also a rich aroma like cocoa and tasty buckwheat sweetness at the same time.SOLUTION: Wholegrain buckwheat is roasted at the temperature of 150°C-200°C for 18-20 minutes and then ground. Compressive strength of the wholegrain buckwheat is decreased by roasting so that the whole gain buckwheat including husks is ground easily at the time of milling. It is expected that the roasted wholegrain buckwheat flour has a more rutin content than that of conventional wholegrain buckwheat flour in that the rutin contained in the husks is hard to be decomposed by heat of the roasting, and decreasing in the compressive strength of the husks by roasting allows all husks to be ground easily. The roasted wholegrain buckwheat flour also gives both a unique rich aroma similar to cocoa and tasty sweetness of buckwheat at the same time, when eating foods containing the roasted wholegrain buckwheat flour.COPYRIGHT: (C)2014,JPO&INPIT【課題】玄そばを容易に粉砕でき、ルチンの含有量が多い玄そば食品の効能だけでなく、カカオに似た芳しい香りとそばの風味ゆたかな甘みとを同時に得られる焙煎玄そば粉の製造方法および焙煎玄そば粉を提供する。【解決手段】玄そばを150℃~200℃の温度で18~20分間焙煎して粉砕する。焙煎で玄そばは圧縮強度が小さくなる。そのため、製粉時、殻を含めて玄そばを容易に粉砕できる。また、殻に含まれるルチンは焙煎時の熱で分解され難く、かつ焙煎により殻の圧縮強度が小さくなって殻をすべて容易に粉砕できるため、焙煎玄そば粉には、従来の玄そば粉以上のルチンの含有量を期待できる。しかも、焙煎玄そば粉を含む食品を食する際、焙煎した玄そば特有のカカオにも似た芳しい香りと、そばの風味ゆたかな甘みとの両方が同時に得られる。【選択図】図1
