公开(公告)号：US06685979B1

公开(公告)日：2004-02-03

申请号：US09889593

申请日：2001-10-22

申请人： Hidechika Toyoshima ,  Ken'ichi Ohtsubo ,  Hiroshi Okadome ,  Kikuichi Tsukahara ,  Noriko Komatsuzaki ,  Tetsuya Kohno

发明人： Hidechika Toyoshima ,  Ken'ichi Ohtsubo ,  Hiroshi Okadome ,  Kikuichi Tsukahara ,  Noriko Komatsuzaki ,  Tetsuya Kohno

IPC分类号： A23C902

CPC分类号： A23L7/20 ,  A21D2/362 ,  A21D13/04 ,  A23L7/109 ,  A23L7/117 ,  A23L7/196

摘要： The invention relates to: germinated brown rice having a degree of starch gelatinization of from 30 to 90%, a water content of from 20 to 70%, an &agr;-amylase activity of not greater than 5 IU/g, and a population of attached microorganisms of not greater than 10,000/g, which has good safety and low contamination by microorganisms and little or no fermentation odor or other unpleasant odors; a process for producing the per-germinated brown rice, comprising treating the germinated brown rice with hot water or steam; and a processed food prepared by processing the germinated brown rice.

摘要翻译： 本发明涉及：淀粉糊化度为30〜90％，水含量为20〜70％，α-淀粉酶活性不大于5IU / g的发芽糙米和附着的群体 微生物不大于10,000 / g，具有良好的安全性和微生物的低污染，少量或无发酵气味或其他不愉快的气味; 一种生产每发芽糙米的方法，包括用热水或蒸汽处理发芽的糙米; 以及通过加工发芽的糙米制备的加工食品。