PREPARATION OF ADLAY WATER

PURPOSE:To obtain adlay water suitable as instant type adlay water such as extracted cold water of adlay, etc., having almost no harsh taste, no fish-like smell, etc., by carrying out flattening treatment, baking and decocting treatment under specific conditions, adding a saccharide and an amino aci...

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Bibliographische Detailangaben
Hauptverfasser:	AMAMOTO YOSHIKATSU, SHIBUKI MASARU, SUGISAWA AKIRA, KAJIURA MASAMI
Format:	Patent
Sprache:	eng
Schlagworte:	COFFEE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES HYGIENE MANUFACTURE, PREPARATION, OR INFUSION THEREOF MEDICAL OR VETERINARY SCIENCE PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL TEA THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR SUBSTITUTES THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	PURPOSE:To obtain adlay water suitable as instant type adlay water such as extracted cold water of adlay, etc., having almost no harsh taste, no fish-like smell, etc., by carrying out flattening treatment, baking and decocting treatment under specific conditions, adding a saccharide and an amino acid (salt) to the adlay. CONSTITUTION:Adlay is flattened, so that cracks are made on the outer husk of it, and the adlay is baked and decocted at >=200 deg.C for >=10min. Before or after the baking and decocting, a saccharide (fructose, etc.) and an amino acid (salt) glycine, alanine, aspartic acid (Na salt, etc.) are added to it, the adlay is kept at >=200 deg.C for 30sec-20min, so that the fragrance an flavor of adlay is preferably enhanced, coloring is promoted, to give adlay water suitable as one of instant type.