METHOD FOR MANUFACTURING WHOLE GRAIN OAT LIQUID FOOD/BEVERAGE

To provide a processing technology that can impart a texture excellent in smoothness to a food/beverage containing whole grain oat.SOLUTION: A whole-grain oat liquid food/beverage obtained by a method for manufacturing whole grain oat liquid food/beverage that includes an enzyme treatment step of tr...

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Bibliographische Detailangaben
Hauptverfasser:	MURASE HIROSHI, KUMADA MASASHI, SAKAGUCHI NOBUHISA, WATANABE HISAKO, HAYASHI NATSUMI
Format:	Patent
Sprache:	eng ; jpn
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:	To provide a processing technology that can impart a texture excellent in smoothness to a food/beverage containing whole grain oat.SOLUTION: A whole-grain oat liquid food/beverage obtained by a method for manufacturing whole grain oat liquid food/beverage that includes an enzyme treatment step of treating a liquid composition containing crushed whole oat with α-amylase, glucoamylase, cellulase and pectinase has a texture excellent in smoothness.SELECTED DRAWING: None 【課題】本発明の目的は、全粒オーツ麦を含む飲食品に対して、滑らかさに優れた食感を備えさせ得る加工技術を提供することである。【解決手段】全粒オーツ麦の破砕物を含む液状組成物を、αアミラーゼ、グルコアミラーゼ、セルラーゼ及びペクチナーゼで処理する酵素処理工程を含む全粒オーツ麦液状飲食品の製造方法により得られる全粒オーツ麦液状飲食品は、滑らかさに優れた食感を備える。【選択図】なし