| 摘要 |
A method of producing roasted whole grain through soaking, drying, hydrating, steaming, drying, roasting and coating procedure is provided to improve chewiness in the mouth and reduce characteristic smells. Whole grain is soaked in water of 15 to 30deg.C for 7 to 13hr, dried with wind of 80 to 110deg.C for 2 to 5hr, injected with steam of 110 to 150deg.C for 60 to 120deg.C, heated with steam of 90 to 100deg.C for 30 to 70min, dried with wind of 80 to 110deg.C for 7 to 12hr and roasted with wind of 200 to 300deg.C for 40 to 90sec. Then 100 parts by weight of the roasted whole grain is sprayed with 25 to 35 parts by weight of coating liquid containing 200 to 300 parts by weight of fructose, 35 to 45 parts by weight of oligosaccharide, 1 to 5 parts by weight of xylitol and 1 to 5 parts by weight of salt. The whole grain is any one of glutinous barley, barley, rolled barley, naked oat, brown rice, glutinous brown rice, black rice, glutinous black rice, sorghum, white bean, Glycine Semen nigra, kidney bean, black bean, red bean and Job's tears.
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