| 摘要 |
PROBLEM TO BE SOLVED: To obtain a dried pregelatinized barley food eliminated from problems that pregelatinized and dried barley is difficult to restore to a just cooked state before drying even when water is added thereto, the texture is extremely bad due to the barley is hard even after the passage of time and barley is darkly browned with time. SOLUTION: Low-amylose rice granular barley (each bisected barley grain subjected to grain polishing and processed so as to provide a specific gravity comparable to that of milled rice) is washed, then dipped in clean water for 1-3 h and steamed to pregelatinize barley starch. The resultant pregelatinized rice granular barley is then rapidly dried to <=15 and about 8% water content with hot air at 70-100 deg.C. In this case, an organic acid such as citric acid, tartaric acid or acetic acid is added to the clean water when dipping the low-amylose rice granular barley after washing thereof to regulate the pH to 3-4. |
