Abstract

【課題】細菌の増殖を抑えながら玄米を短時間で発芽させ、かつ抗酸化能の高く、単独で食しても味の低下のない発芽玄米の製造の製造方法を提供する。 【解決手段】玄米を、pHが2〜4、温度が15〜35℃、溶存酸素濃度が4ppm以上の水に浸漬して吸水させ、発芽させる。次いで、50℃以下の空気を送風して発芽玄米を乾燥させる。 【選択図】なし
<P>PROBLEM TO BE SOLVED: To provide a method for producing germinated unpolished rice, capable of germinating unpolished rice in a short time while suppressing proliferation of bacteria, having high antioxidant ability and not causing lowering of the taste even when singly eaten. <P>SOLUTION: The unpolished rice is immersed in water in which pH is adjusted to 2-4 and the temperature is kept to 15-35°C and the dissolved oxygen concentration is ≥4 ppm to absorb water thereto and germinated. Then, air kept to ≤50°C is fed to the germinated unpolished rice to dry the germinated unpolished rice. <P>COPYRIGHT: (C)2005,JPO&NCIPI

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    JP-2009153429-AJuly 16, 2009Bi0−Root株式会社, Bio-Root Corp発芽玄米エキスの製造方法