To improve preservability, to heighten the operability at production and to make taste and texture good.
The cereals pickled in syrup are obtained by soaking the cereals of germinated cereals in a sugar solution containing oligosaccharide, and subjecting the soaked product to a heat treatment. The cereals are treated with a steaming step and/or one or more steps of rolling, roasting or pulverizing. The oligosaccharide is a branched oligosaccharide. The cereal picked in the syrup can be used in a bakery product.
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