| 摘要 |
The preparation provides cereal cake which has a good feeling of chew and preferably, is commercially available as a nutrition food. Beans, unpolyshed rice, barley, corns and adlay are washed with water and immersed into water. To the immersed cereal are added enzymes such as maltosenic alpha-amilase, heat-resisting alpha-amilase, beta-amilase, glucoamilase and pullulalase, and citric acid and sodium citrate. The cereal is dehydrated 12 hours after immersing. It is then steamed, dried with hot air and pulverized. The pulverized cereal is added to rice cake powder in the same ratio and then mixed. Mixing with sugar and salt yield the instant cereal cake powder.
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