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 proc...