FABRICATION METHOD OF EATABLE ACORN POWDER AND THE ACORN POWDER AND FOODS CONTAINING THE ACORN POWDER

摘要

A method of producing edible acorn powder by heating an acorn in a state in which the pericarp and husk of acorn are not absolutely removed is provided to remove the astringent taste within a short time, to prevent the destruction of nutrients and to be advantageous for mass production. A fresh acorn or dried acorn is cut into several pieces in a state in which the acorn skin is contained, put into water and washed with water after removing a part of the floating skin. The washed acorn meat is heated in water at 90 to 100deg.C, washed with cold water, followed by repeating the above heating and washing procedure 10 times. The acorn meat is heated over low heat, removed from the heat leaving the acorn meat to cook in its own heat, dried and ground. The obtained acorn powder is used to cook bread, rice cake, noodles, clear soup with dough flakes(Sujebi) and the like.