Being production method of the seasoning entering blend which designates the buckwheat noodles as the base, while preparing the buckwheat noodles grain which it threshed, the buckwheat noodles grain heating with the calcination of 1 kinds, continuing process and the calcination which obtain the buckwheat noodles grain which it calcinates extra, it adds the edible oil to the buckwheat noodles grain which it calcinates extra the surface of the buckwheat noodles grain which, but, until it adds to the buckwheat noodles grain which calcinates the edible oil of the kind of quantity where the surface of the buckwheat noodles grain dampens completely with the edible oil extra, the buckwheat noodles grain it obtains the coloration of the gold which is pulled up by the absorption and calcination of the oil process and the oil which continue calcination it does to attach, calcinatesUntil the salt and the sugar or the oil it does to apply the solution which at least includes one perfume, the salt and the sugar or by dampening with the solution which at least includes one perfume with blowing application, the process which is added to the buckwheat noodles grain which is calcinated, the solvent the salt, the seasoning entering blend of shape of the sugar or perfume which are not included content calcination buckwheat noodles grain it obtains the method of including the process which continues calcination is stated.< Selective figure >It is notソバをベースとする香辛料入り混合物の製造方法であって、脱穀したソバ粒を用意し、ソバ粒を1種の焙焼により加熱して、予備焙焼したソバ粒を得る工程、焙焼を続けながら、予備焙焼したソバ粒に食用油を加えるが、ソバ粒の表面が食用油で完全に湿るような量の食用油を予備焙焼したソバ粒に添加し、ソバ粒が油の吸収と焙焼によって引き起こされた黄金色の着色を得るまで焙焼を継続する工程、油付けし焙焼したソバ粒の表面を吹付け塗布により塩、砂糖又は少なくとも1つの香料を含む溶液で湿らすことによって、塩、砂糖又は少なくとも1つの香料を含む溶液を、油付けし焙焼したソバ粒に加える工程、溶剤を含まない塩、砂糖又は香料含有焙焼ソバ粒の形の香辛料入り混合物を得るまで焙焼を継続する工程を含む方法を記載する。【選択図】なし
