硬質発芽穀類加工食品およびその製造方法

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专利权人:

国立大学法人;新潟大学

发明人:

大坪 研一,中村 澄子,佐藤 光

申请号：

JP2009115164

公开号：

JP5414100B2

申请日:

2009.05.12

申请国别(地区):

JP

年份:

2014

代理人:

摘要：

PROBLEM TO BE SOLVED: To provide hard germinated cereal processed food improved in a rate of substitution to cereal other than ordinary wheat flour (specifically, brown rice) in food (specifically, such as bread, noodle-like food, coating of a steamed bun, or confectionery) produced by using wheat flour food dough, and remarkably improved in taste, physicality and nutrition of the produced food.

SOLUTION: The hard germinated cereal processed food as a germinated cereal pasty starch composition contains 1-20% of resistant starch based on the whole amount of starch, 3.5-30 dry weight% of a dietary fiber and at least 0.005 dry weight% of a &gamma-aminobutyric acid. Wheat flour food dough evenly contains the germinated cereal pasty starch composition and the wheat flour at a ratio of (20:80) to (70:30) in terms of dry weight. The method for producing the wheat flour food dough is provided. Wheat flour food (such as bread, noodle-like food, coating of a steamed bun or confectionery) is produced by using the dough.

COPYRIGHT: (C)2011,JPO&INPIT

来源网站：

中国工程科技知识中心

来源网址：

http://www.ckcest.cn/home/