PRODUCTION OF BRAN FOR PROCESSING FOOD

PURPOSE:To remove the bitterness and offensive smell of bran and obtain bran for processing food having improved flavor and sense of eating, by dipping coarse bran in water, dehydrating the coarse bran and drying the resultant dehydrated coarse bran while heating. CONSTITUTION:Wheat coarse bran is d...

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Bibliographische Detailangaben
Hauptverfasser:	OGASAWARA TAKEO, HINOKI MIE, ITOU SUKEHIDE
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:	PURPOSE:To remove the bitterness and offensive smell of bran and obtain bran for processing food having improved flavor and sense of eating, by dipping coarse bran in water, dehydrating the coarse bran and drying the resultant dehydrated coarse bran while heating. CONSTITUTION:Wheat coarse bran is dipped in water in an amount of 3-10 times based on the wheat coarse bran for about 3-10min and then dehydrated to give about 80-150:100 weight ratio of the moisture to the bran. The resultant dehydrated bran is directly dried while heating or starch and water are added and mixed with the dehydrated wheat coarse bran and the resultant mixture is dried in an oven, hot plate or roaster, to give 2-6wt% moisture while heating.