| 摘要 |
PURPOSE:To obtain a adlay drink having excellent taste and flavor, exhaustively utilizing the useful components of adlay, by treating polished adlay flour with an enzyme such as the enzyme in malt. CONSTITUTION:Malt powder and/or an enzyme such as the one originated from microorganism is added to refined adlay flour or gelatinized adlay flour, and the mixture is dispersed in a proper amount of water, heated in two stages first at 30-50 deg.C and then at 60-75 deg.C, and filtered.
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