| 摘要 |
<P>PROBLEM TO BE SOLVED: To improve the quality of grains whose quality have been deteriorated during storage, and to provide the bacterial counts reduction of the grains. <P>SOLUTION: In the grains, their surfaces have been treated with oxygen nanobubble water followed by superheated steam. For the nanobubble water treatment, it is preferable that 0.01-20.0 mass%, based on the grains, of the nanobubble water is applied onto their surfaces followed by leaving the resultant grains to stand at rest for 6-24 h, while for the superheated steam treatment, it is preferable that the surfaces of grains are sprayed with 0.1-2.0 m<SP>3</SP>, based on 100 g of the grains, of the superheated steam at 110-200°C. By the way, the grains are in the form of flour obtained by milling them. <P>COPYRIGHT: (C)2011,JPO&INPIT |
