RICE PROCESSED PRODUCT AND METHOD FOR PRODUCING THE SAME

• Main Authors: YOZA KOICHI, NAKAMURA SUMIKO, OTSUBO KENICHI, SUZUKI KEITARO
• Format: Patent
• Language: English
• Published: 24.08.2006
• Subjects: BAKERY PRODUCTS; BAKING; CHEWING GUM; COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; CONFECTIONERY; EDIBLE DOUGHS; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; ICE-CREAM; PREPARATION THEREOF; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PRESERVATION THEREOF; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS

PROBLEM TO BE SOLVED: To provide an indigestible rice processed product, and a rice processed product inhibiting increase in level of blood sugar after eating, more specifically, the rice processed product comprising rice highly containing indigestible starch as a raw material. SOLUTION: The rice processed product comprises mutant rice where the ratio of the amylopectin short chain to the whole amylopectin chain is ≤20%, as a raw material, and is provided for being eaten in a granular state or a powdery state. The mutant rice is such that a glucose polymerization degree of the amylopectin short chain is 6-12, and the ratio of the amylopectin short chain to the whole amylopectin chain is ≤20%. The method for producing the rice processed product to be eaten in granular or powdery state is provided. COPYRIGHT: (C)2006,JPO&NCIPI