Title:
FREEZE-DRIED CEREAL GRAIN MALT AND METHOD OF PRODUCING THE SAME
Document Type and Number:
Japanese Patent JP2020184959
Kind Code:
A
Abstract:
To provide a freeze-dried cereal grain malt provided with both of an enzymatic activity and a food texture, and having a cereal-like texture and a high utility value as a nutrition assistance.SOLUTION: The method of producing a freeze-dried cereal grain malt comprises slowly freezing a water-absorbed body obtained by adding water to a raw material cereal grain malt to absorb water, and thereafter freeze-drying. The slow freezing is performed by maintaining a temperature of the water-absorbed body in a temperature zone of 0°C to -10°C for 48 hours or more. The raw material cereal grain malt is a raw cereal grain malt, or a dried cereal grain malt. Water is absorbed by adding 1 pt.wt. of water to 2-3 pts.wt. of the cereal grain malt. The freeze-dried cereal grain malt is a slowly frozen and freeze-dried product of a water-absorbed body of a raw cereal grain malt or a dried cereal grain malt. The water content of the freeze-dried cereal grain malt is 5 wt.% or less. The cereal grain malt is a wheat and barley malt, and, in this case, the glucoamylase activity of the freeze-dried wheat and barley malt rises.SELECTED DRAWING: None
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Inventors:
IWAMI AKIHIKO
FUJIWARA EMI
MASAGO YOSHIHIRO
FUJIWARA EMI
MASAGO YOSHIHIRO
Application Number:
JP2019092893A
Publication Date:
November 19, 2020
Filing Date:
May 16, 2019
Export Citation:
Assignee:
SANWA SHIYURUI KK
International Classes:
A23L7/104; A23L31/00; F26B5/06; F26B9/00
Attorney, Agent or Firm:
Akinobu Sudo
Asako Sudo
Eriko Suzuki
Takahiro Haruba
Asako Sudo
Eriko Suzuki
Takahiro Haruba