| 摘要 |
PURPOSE:To produce a rice extract useful as a raw material for patient's, old people's and children's diets or novel brewing, by saccharifying starch contained in rice flour as a raw material with malt. CONSTITUTION:Rice flour is suspended in water in an amount of about 4-8pts. wt. based on 1pt.wt. rice flour to prepare an aqueous suspension of the rice flour. Malt in an amount of 0.4-0.6wt.% based on the rice flour in the above- mentioned suspension is then added to heat the suspension to 80-100 deg.C temperature while stirring and liquefy the starch in the rice flour. The resultant liquefied starch is subsequently cooled to <=60 deg.C and malt in an amount of 4-6wt.% based on the rice flour used as the raw material is supplementarily added to keep the suspension at 60-70 deg.C temperature for a while while stirring and saccharify the liquefied starch. After completing the saccharification, solid substances are separated from the saccharified liquor by filtration to afford the aimed rice extract.
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