| 摘要 |
PURPOSE:To deactivate an enzyme in germs completely, and to obtain germs in a dried state, having improved taste and shelf stability, by bringing germs into contact with superheated steam, heat-treating them. CONSTITUTION:Germs separated from wheat, barley, rice, maize, etc. are pressurized and heated at 3-4kg/cm<2>G at 190-220 deg.C for 5-10sec while being floated and transported by superheated steam flowing in a pipe line, released to normal pressure, and expanded, so that the germs are processed and treated. USE:Being added to foods such as healthy food, raw material for fish flour, bread, Japanese cracker, etc. |
