FERMENTED CEREAL

• Main Authors: YE, LIJUAN, MULLER, JEROEN ANDRE, ANANTA, EDWIN, LIMLEY, ANN
• Format: Patent
• Language: English; French
• Published: 26.11.2020
• Subjects: CHEMISTRY; FODDER; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; METALLURGY; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; SACCHARIDES, OTHER THAN SUCROSE, OBTAINED FROM NATURAL SOURCESOR BY HYDROLYSIS OF NATURALLY OCCURRING DI-, OLIGO- ORPOLYSACCHARIDES; SUGAR INDUSTRY; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The present invention relates to a cereal product comprising a fermented slurry of rice flour made from koji rice (fermented rice). The fermented rice flour provides a natural and mild sweetness and glue for binding but is not too sticky during coating. The use of the slurry allows for a reduction/removal of added (refined) sugar in the final product because the fermented cereal slurry brings natural sweetness. La présente invention concerne un produit à base de céréales comprenant une bouillie fermentée de farine de riz fabriquée à partir de riz koji (riz fermenté). La farine de riz fermenté fournit une sucrosité et un collant naturels et doux pour la liaison, mais n'est pas trop collante pendant l'enrobage. L'utilisation de la suspension permet une réduction/élimination du sucre ajouté (raffiné) dans le produit final parce que la bouillie de céréales fermentée apporte une sucrosité naturelle.