| 摘要 |
PURPOSE:To obtain the subject food having improved odor and taste of wheat embryo without deteriorating the nutrient component of the embryo while effec tively utilizing the wheat embryo by heattreating and saccharifying an aqueous suspension of wheat embryo, adding a microorganism such as lactobacillus to the suspension and fermenting the mixture. CONSTITUTION:An aqueous suspension of wheat embryo is heat-treated, sacchari fied and fermented with at least one kind of microorganism selected from lacto bacillus and yeast. Preferably, solid components are removed from the fermenta tion product and the liquid component is recovered to obtain the objective food. |
