PRODUCTION METHOD OF FUNCTIONAL RICE PROCESSED FOOD

• Main Authors: NAKAMURA SUMIKO, OTSUBO KENICHI
• Format: Patent
• Language: English; Japanese
• Published: 03.03.2023
• 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

To provide a new functional rice processed food which has both postprandial blood glucose rise suppressing function based on indigestibility and dementia preventing function based on an antioxidative property and β-secretase inhibitory activity.SOLUTION: A production method of a functional rice processed food includes: an extraction step of extracting a component included in rice bran of pigment-containing rice with an aqueous solution having a surfactant to obtain a liquid extract; and a processing step of obtaining the rice processed food using the liquid extract obtained by the extraction step. The pigment-containing rice may be black rice or red rice. The rice processed food may be cooked rice and raw material rice of the cooked rice may be black rice or ultrahard rice. The rice processed food may be any of the cooked rice, bread, a noodle, confectionery, and a beverage.SELECTED DRAWING: Figure 9 【課題】難消化性に基づく食後血糖上昇抑制機能と抗酸化性およびβ－セクレターゼ阻害活性に基づく認知症予防機能とを併せ持つ、新たな機能性米加工食品を提供する。【解決手段】有色素米の米糠に含まれる成分を界面活性剤の水溶液により抽出して抽出液を得る抽出工程と、この抽出工程により得られた抽出液を用いて米加工食品を得る加工工程とを備えた。有色素米が黒米または赤米であってもよい。米加工食品が米飯であって、米飯の原料米が黒米または超硬質米であってもよい。米加工食品が米飯、パン、麺、菓子、飲料のいずれかであってもよい。【選択図】図９