| abstract |
(57) [Problem] To provide a germinated brown rice powder excellent in viscoelasticity, viscosity, taste, processing suitability, water retention and safety, and a processed food thereof. SOLUTION: The sprouted brown rice flour is characterized in that the dried sprouted brown rice to be used as a raw material is subjected to wet heat treatment and dried. The germinated brown rice flour of the present invention has a water content of 5 to 10%, a degree of gelatinization of 10 to 60%, and a general viable cell count of 1,000 CFU / g, and both viscosity and viscoelasticity are excellent, so that not only dumplings and cakes but also highly elastic processed foods such as breads, western confections and noodles can be produced. Furthermore, it is excellent in taste, processability, water retention, and safety. |