The present invention relates to a method for mixing and processing sprouted whole grain mixture. More particularly, the method includes sprouting whole grains such as brown rice, wheat, barley, oat, Sorghum, etc., and mixing and processing the sprouted whole grains at a time. The mixing and processing process of the whole grains include: (i) steaming the sprouted whole grains to gelatinize the same (in α state); (ii) primary drying; (iii) milling; (iv) baking; and (v) secondary drying of the whole grains. The whole grains according to the present invention maintain gelatinization of starch (in α state), thereby providing soft texture. Further, the whole grains are sugar-free and additive-free while minimizing loss of physiological active ingredients such as dietary fiber, GABA, etc., thereby being helpful in preventing adult disease and promoting health.

The present invention relates to a method for mixing and processing sprouted whole grain mixture. More particularly, the method includes sprouting whole grains such as brown rice, wheat, barley, oat, Sorghum, etc., and mixing and processing the sprouted whole grains at a time. The mixing and processing process of the whole grains include: (i) steaming the sprouted whole grains to gelatinize the same (in α state); (ii) primary drying; (iii) milling; (iv) baking; and (v) secondary drying of the whole grains. The whole grains according to the present invention maintain gelatinization of starch (in α state), thereby providing soft texture. Further, the whole grains are sugar-free and additive-free while minimizing loss of physiological active ingredients such as dietary fiber, GABA, etc., thereby being helpful in preventing adult disease and promoting health.

Automatic germination equipment for oat grains includes a plurality of germination accelerating tank bodies each of which is of a hollow structure, a first direction and a second direction are self-defined in each germination accelerating tank body, a plurality of leaching layers are fixedly arranged in each germination accelerating tank body in the first direction, and the leaching layers are fixedly installed on an inner side surface of the germination accelerating tank body; and a reciprocating switch valve device which includes a bottom valve and a rotating lead screw fixedly connected to the bottom valve, the bottom valve is fixedly connected to an outer side surface of the germination accelerating tank body in the first direction, and one end of the rotating lead screw away from the bottom valve passes through the leaching layers in the second direction and extends towards the interior of the germination accelerating tank body.

The invention describes sweetening compositions and methods to prepare sweetening compositions containing steviol glycosides, salts, and other natural or synthetic sweeteners with improved solubilities and sensory profiles.

Carbohydrate compositions having lower digestibility and lower sugar compared to traditional nutritive sweeteners, methods of making the carbohydrate compositions, and food products comprising the carbohydrate compositions are disclosed.

Carbohydrate compositions having lower digestibility and lower sugar compared to traditional nutritive sweeteners, methods of making the carbohydrate compositions, and food products comprising the carbohydrate compositions are disclosed.

The present disclosure relates to a composition for preventing or treating metabolic diseases, the composition containing Artemisiae capillaris Herba and Citrus unshiu Peel complex extracts as active ingredients. Specifically, in the Artemisiae capillaris Herba and Citrus unshiu Peel complex extracts according to the present disclosure, the content of ingredients useful for prevention of metabolic diseases including obesity is much higher than in extracts obtained only from Artemisiae capillaris Herba. In addition, when a high-fat diet mouse model is administered the complex extracts, the levels of total cholesterol, LDL, and triglycerides in the blood are reduced. Accordingly, the complex extracts of the present disclosure may be used as a composition or functional material for preventing or treating metabolic diseases including obesity, hyperlipidemia, and hypercholesterolemia.

Disclosed are improved sugar coatings for topically pre-sweetened food products that are sugar reduced whether in the form of a syrup or in the form of a dried coating. The syrup form is useful as an intermediate product in the preparation of pre-sweetened food products. In dry form, the present formulations can be a component part of a composite food product especially in the form of a topical coating or filling. The present invention is particularly suited for the preparation of R-T-E pre-sweetened cereals. The coating formulations comprise less than 70% sucrose, corn syrup and 1-20% non-hydrated integrated starch and preferably about 5-10% insoluble mineral salts each of particle size of about 50 microns.

Disclosed are improved sugar coatings for topically pre-sweetened food products that are sugar reduced whether in the form of a syrup or in the form of a dried coating. The syrup form is useful as an intermediate product in the preparation of pre-sweetened food products. In dry form, the present formulations can be a component part of a composite food product especially in the form of a topical coating or filling. The present invention is particularly suited for the preparation of R-T-E pre-sweetened cereals. The coating formulations comprise less than 70% sucrose, corn syrup and 1-20% non-hydrated integrated starch and preferably about 5-10% insoluble mineral salts each of particle size of about 50 microns.

The present invention addresses enhancing a taste of common processed food and drink without imparting a foreign taste and without increasing calories or sodium content. In such a case, a substance added to the common processed food and drink is preferably a common foodstuff, and preferably has a high degree of safety. A yeast extract having a peptide content of 5 wt % or more, an RNA content of 5 wt % or more, a free amino acid content of 4 wt % or less, and more preferably having a dietary fiber content of 15 wt % or more is added in an appropriate amount to the common processed food and drink.