| 摘要 |
PURPOSE:To prepare instant barley gruel having improved cookability and cookable in a short time, by immersing polished barley in a specific enzyme liquid, and drying the barley in frozen state or in a fluidized layer to evaporate water in a short time and expand the barley. CONSTITUTION:The hull and a part of sugar layer of barley or rye are removed by hulling and polishing, and the barley grain, etc., is cut along the black stripe of the grain, hydrated, steamed, dried, and again polished to remove the residual sugar layer and the black stripe from the grain. The obtained polished barley having the shape or ice grain is immersed in 2.0-3.0pts.wt. (based on 1pt. of the polished barley) of an enzyme liuqid containing 0.01-0.1wt% cellulose and 0.01-0.1wt% macerating enzyme at 40 deg.C for about 3hr, and expanded by quickly evaporating the water by the freeze-drying at -40--50 deg.C under a vacuum of 0.001-0.1Torr to a water-content of 2-8% or by the fluidized layer-drying with hot-air of 180-250 deg.C for 120-300sec. |
