METHOD FOR INHIBITING RETROGRADATION OF GRAIN PROCESSED FOOD USING RAMIE LEAF

摘要

The present invention relates to a method for inhibiting retrogradation of a processed grain food by using a powder or juice of ramie leaves, and to a processed grain food manufactured thereby. An enzyme existing in ramie leaves acts to amylopectin and amylose of starch to produce oligosaccharides, and therefore, prevents or delays the retrogradation when storing a processed grain food including noodles, rice cake and steamed rice so as to provide a soft taste for a long time.