| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for preserving cereals for solving such problems that brown rice is coated by a bran layer and greatly requires time for soaking of water, so decay by proliferation of bacteria and stuffy nasty odor occur in a sprouting stage of improving functionality, and it is impossible to make delicious hygienic sprouted brown rice. <P>SOLUTION: This method for preserving the cereals includes a process of allowing water to soak into food, a process of destroying a cell of the food thereafter, a process of activating enzyme contained in the food cell, and further a process of controlling an enzyme reaction. As a result of this, an enzyme reaction inside the brown rice cell is efficiently performed in the most suitable conditions to make it possible to eat brown rice improved in functionality. Furthermore, it is possible to control promotion of an in vivo enzyme reaction as a minus factor of deliciousness, such as fatty acid oxidation, and eat brown rice improved in functionality and retaining or improved in deliciousness. <P>COPYRIGHT: (C)2010,JPO&INPIT |
