| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for producing heated brown rice powder solving the following problems: conventional slowly-heated brown rice/brown rice powder requiring long heating time is not tasty because of causing slight gelatinization of starch, and has trouble in quality and preservation because of having coarse grains to make the brown rice felt sandy, and brown rice and brown rice powder obtained by instantaneously puffing them out under normal pressure after being at high temperature and under high pressure have problems in product quality such as rise of bread or firmness of noodle when used for food because of causing excessive gelatinization of starch in contrast. <P>SOLUTION: The method for producing heated brown rice powder comprises rapidly heating soaked or not-soaked brown rice so that the product temperature thereof reaches to 120-200°C in a short time to produce swollen or overheated brown rice causing slight loss in nutrients and having moderately high gelatinization degree, and crushing the thus obtained brown rice so as to have an average granular diameter of ≤40 μm to produce brown rice having good palate feeling, good preservability and high utilization in food, and suppressed in oxidization. <P>COPYRIGHT: (C)2006,JPO&NCIPI |
