| 摘要 |
PURPOSE:Rice is boiled together with water and converted into the alpha-form, cooled, liquefied with ''koji'' or saccharified with an enzyme, subjected to lactic fermentation, treated with heated, then emulsified, thus making a milk-like food with good taste. CONSTITUTION:Rice together with water is boiled to convert the starch into the alpha-form, combined with water to form a slurry, to which koji or an starch saccharification enzyme as amylase is added at 55-60 deg.C and the rice is saccharified at a pH of 4.5-5 for about 12hr. Before the saccharification, fruit or vegetable juice may be added thereto. Then, a lectobacillus, such as lactobacillus vulgaricus or lactobacillus acidophilus, is inoculated to the product and they are subjected to the fermentation for 2 or 3 days. Then, they are heated over 90 deg.C for over 30min to kill the bacteria and then preemulsified with a homomixer. Further, they are emulsified with a high-pressure homogenizer to give said milk-like food with good taste. When the food is spray-dried, a powdered food is produced. |
