METHOD FOR PRODUCING PASTY CEREAL

The present invention relates to a process for producing gelatinized grain for food or food processing material without steaming or boiling. The present invention comprises adjusting the water content of the grain before puffing to 40% or less, puffing the grain at 100 DEG C., further adding water t...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser:	SHIGETAKA MORI, EIICHI SAITA, AKIHIKO MORI
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The present invention relates to a process for producing gelatinized grain for food or food processing material without steaming or boiling. The present invention comprises adjusting the water content of the grain before puffing to 40% or less, puffing the grain at 100 DEG C., further adding water to the puffed grain, and then coarsely pulverizing the grain, thereby producing coarsely pulverized porous grain. According to the present invention, the coarsely pulverized porous grain having a good crispness as well as a homogeneous water absorption and easy handling, can be obtained.