| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method of producing sprouted brown rice flour not containing wheat flour as a causative substance of wheat allergy, and to provide a food product containing sprouted brown rice. <P>SOLUTION: The method for producing sprouted brown rice flour includes: a brown rice sprouting step (a) for sprouting brown rice A to an extent the brown rice does not root; a brown rice drying step (b) for drying the sprouted brown rice Aa sprouting in the brown rice sprouting step (a) to have a water content to promote pregelatinization; a pressurizing/roasting step (c) for pressurizing and roasting the dried sprouted brown rice Aa1 dried in the brown rice drying step (b) to be pregelatinized; a brown rice pulverizing step (d) for pulverizing the sprouted brown rice Ab pregelatinized in the pressurizing/roasting step c into powder; and a material mixing step (e) for mixing the pregelatinized sprouted brown rice Ac pulverized in the brown rice pulverizing step (d) with rice flour R. The pregelatinized sprouted brown rice flour Ac not containing wheat flour as the causative substance of wheat allergy which is produced by the method, is used for producing a bread product F<SB POS="POST">1</SB>having a good texture, flavor, and taste, and eaten even by a wheat allergic patient. <P>COPYRIGHT: (C)2012,JPO&INPIT |
