Process for preparing grain product
AssigneeNichimo Co., Ltd.
InventorsMinoru Takebe, Yoshio Ando, Sunao Kikushima
Life of this patent
Estimating the term…
Abstract
A process for preparing grain products to use as foods, livestock feeds, aquacultural feeds. The grains used are soybean, rice, barley, wheat, oats, rye and corn, and defatted products or brans thereof, and the like and which are extremely excellent in digestion efficiency. Conventional products made from a grain are poor in digestion efficiency, and processes for preparing such products are also poor in efficiency. One of the main features of the process resides in that phytic acid in a grain is hydrolyzed removed to obtain a product having high digestion efficiency.
Claims8
A process for preparing a grain food product comprising the steps of:
- a. cooking grains,
- b. cooling said cooked grains,
- c. inoculating a koji mold on said grains as a starting material and incubating said grain containing said koji mold for a period of time sufficient to cause hydrolysis of phytic acid by enzymes secreted from said koji mold to form a koji mold grain preparation,
- d. adding water into said koji mold grain preparation,
- e. keeping said koji mold grain preparation at 30.degree.-65.degree. C. for a period of time until hydrolysis of remaining phytic acid is substantially completed and
- f. drying said koji mold grain preparation to produce said grain food product.
A process for preparing of a grain food product comprising the steps of:
- a. cooking grains;
- b. cooling said grains;
- c. inoculating a koji mold on said grains as a starting material to initiate hydrolysis of phytic acid by enzymes secreted from said koji mold to form a koji mold grain preparation;
- d. fermenting said koji mold grain preparation for a period of time sufficient to reduce the level of phytic acid;
- e. adding water into said fermented koji mold grain preparation;
- f. keeping said fermented koji mold grain preparation at 30.degree.-65.degree. C. for a period of time until hydrolysis of remaining phytic acid is substantially completed;
- g. drying said fermented koji mold grain preparation after said phytic acid remaining in said grain preparation is removed;
- and
- h. pulverizing said dried fermented koji mold grain preparation to form said grain food product.
Dependencies are inferred from the claim text.