発芽玄米酒粕の食品利用方法についての検討

概要

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Pre-germinated brown rice prepared by soaking brown rice in 37℃ water for 24-48 hours to initiate germination of sprouts not exceeding 0.5-1.0 mm in length. On the other hand, the rice bran and the embryo bud are removed from the brewer's rice brown rice during the brewing of sake, because of removing a rough taste. It is thought that sake and sake cake that fermented the pre-germinated brown rice remained without removing the element of the rice bran and the embryo bud. However, the sake made with the pre-germinated brown rice has hardly appeared on the market. Additionally, the utility value is not reported as for the pre-germinated brown rice sake and sake cake under the present situation.In this study, it aimed to examine food use of the pre-germinated brown rice sake cake as a　new food material. We made the steamed-Oyaki, the baked-Oyaki, the sponge cake, the cookie, the rice cracker, and bread. As results, we reported that the sake cake had been found to be suitable for the bread making.
2010-12-00