Method of producing processed corn product

A method of producing a processed corn product characterized by comprising treating corn, which has been optionally processed, with a fluid at 170oC to 200oC in the presence of oxygen at a low concentration. The processed corn product produced by this production method can impart a favorable flavor,...

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Bibliographische Detailangaben
1. Verfasser:	KAGEYAMA NORIHIKO,NAGAO KOJI,IZUMI TAKAAKI,NAKAHARA KOICHI,KAKUDO YOICHI
Format:	Patent
Sprache:	eng
Schlagworte:	BEER BIOCHEMISTRY BREWING OF BEER CHEMISTRY ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING OTHER ALCOHOLIC BEVERAGES PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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Beschreibung
Zusammenfassung:	A method of producing a processed corn product characterized by comprising treating corn, which has been optionally processed, with a fluid at 170oC to 200oC in the presence of oxygen at a low concentration. The processed corn product produced by this production method can impart a favorable flavor, body taste and thickness to drinks.