PROCESS FOR PREPARING FUNCTIONAL HEALTHY RAW GRAIN FOOD USING GERMINATED SEEDS

摘要

A method of producing a functional uncooked food product using cereal seed germinated under optimal germination conditions is provided to apply the functionality of germinated cereal to uncooked food products. Cereal seed of brown rice, corn, buckwheat, Rhynchosia volubilis, black soybean and mung bean is germinated at 20 to 25deg.C for 1 week until it grows to a length of 1.5 to 10mm and blanched in boiling water of more than 90deg.C for 2 to 10min or treated with steam of 120deg.C for 5min. The blanched cereal seed is freeze-dried at less than -20deg.C for 24hr and ground to 60 to 80meshes. Functional uncooked food products contain each of the cereal seed in the range of 3 to 50%.