BROWN-RICE-PROCESSED FOOD

PURPOSE:To provide the subject food comprising fermented brown rice having an improved starch gelatinization degree, an improved texture without bran smell and a rich taste and containing many useful components for health by fermenting the brown rice to prepare the fermented brown rice having an enz...

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Bibliographische Detailangaben
Hauptverfasser:	OOYASHIKI HARUO, TORII KAZUTOSHI
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	PURPOSE:To provide the subject food comprising fermented brown rice having an improved starch gelatinization degree, an improved texture without bran smell and a rich taste and containing many useful components for health by fermenting the brown rice to prepare the fermented brown rice having an enzymatic activity and subsequently processing the fermented rice into a food. CONSTITUTION:Brown rice is fermented to prepare a fermented brown rice having an enzymatic activity comprising an alpha-amylase activity of >=0.1DU/g dry weight. The fermented brown rice is processed into the objective food.