The present invention relates to a method for producing germinated buckwheat flour having high nutritive value and digestion absorption capacity after germinating, drying and pulverizing buckwheat. The present invention minimizes corruption in a germination process of the buckwheat, after washing the buckwheat, enables a shoot to grow from the germinated buckwheat, and pulverizing the buckwheat after drying the germinated buckwheat with grown shoot, so as to produce the germinated buckwheat flour having maximized nutrients like lutein, which is beneficial to human body. A certain percentage of a white radish powder is mixed with the germinated buckwheat flour, so as to enable the germinated buckwheat flour to have viscosity. Therefore, when a user kneads the germinated buckwheat flour, the viscosity similar to viscosity of wheat flour is generated, thereby enabling the user to use the germinated buckwheat flour as main ingredients of noodles, Korean crackers, and dumpling skin.COPYRIGHT KIPO 2017본 발명은 메밀을 발아시킨 후, 건조시키고 분쇄하여 영양가와 소화 흡수력이 높은 발아메밀가루를 제조하는 방법에 관한 것으로서,메밀이 발아되는 과정에서의 부패를 최소화하고, 발아메밀을 세척한 뒤 발아메밀에서 순이 자라도록 발육시키고, 순이 자란 발아메밀을 건조 후, 분쇄하여 인체에 유익한 루틴과 같은 영양소를 증대시킨 발아메밀가루를 제조하고,발아메밀가루가 점성을 가질 수 있도록 일정비율의 무가루를 발아메밀가루에 혼합하여, 발아메밀가루를 반죽하게 되면 밀가루와 같은 유사한 점성이 발생하므로, 국수, 전병, 만두피와 같은 식품의 주재료로 발아메밀가루를 사용할 수 있도록 한 것이다.
