The present invention relates to a method for preparing an Allium hookeri hot sauce having red pepper paste, which contains Allium hookeri and black rice aleurone layer extracts, as a base. The sauce preparation method enables compensation of the disadvantage that common red pepper paste is a high-sodium sauce by means of adding Allium hookeri, which contains a large amount of potassium components, unlike a common red pepper paste sauce and enables enhancement in taste and functionality. A sauce, which has higher methyl sulfonyl methane and polyphenol contents, has a controlled sodium-to-potassium ratio, has reduced foul odor or foul taste, has increased Allium hookeri aroma and taste and is both nutritious and functional, can be prepared by means of adding dried Allium hookeri and black rice aleurone layer extracts to other ingredients in a hot sauce preparation procedure.

Low-salt hot sauce containing allium hookeri extract and black rice aleurone layer extract and method for preparing same

PROBLEM TO BE SOLVED: To provide wheat rice cake having a high nutritive value, and tasteful both in appearance and palate feeling. SOLUTION: The wheat rice cake 1 is pound by adding unpolished brown rice 5 to glutinous rice and wheat. In more details, the wheat rice cake is produced by mixing by a ratio of glutinous rice 2.7, wheat 1.0 and unpolished rice 0.15 in a weight ratio, and molding the rice cake in flattened rice cake followed by cutting in one-bite size 4. The cut rice cake is baked with an oiled hot plate, and eaten dipping into soy sauce or citrus-based sauce. Alternatively, a proper quantity of the rice cake is put in a sealed state like vacuum packing, and rapidly frozen so as to be preservable for a long period. COPYRIGHT: (C)2010,JPO&INPIT

Wheat rice cake

PROBLEM TO BE SOLVED: To provide a method for producing cooked rice including black rice more uniformly colored in a deep color by reducing color unevennessSOLUTION: The method for producing the cooked rice including the black rice is characterized in that the black rice is heat-treated in advance before cooking

Method for producing cooked rice including black rice

The invention discloses a processing process of instant whole black rice flour. The instant whole flour is prepared from a raw material of waste broken rice in a black rice processing process throughsteps of pretreatment of the raw material, high-pressure soaking, enzymolysis, cooking, drying, screening and the like. Black rice is subjected to pressurized soaking, enzymolysis, cooking, superfinecrushing and the like, the prepared instant whole black rice flour can keep original aroma, color and nutrients of black rice to the greatest extent, contains no additives, is convenient to eat and easy to digest and absorb and is green food economical and suitable for people of all ages. The production process of the product is simple and wide in application range, the problems of low broken riceutilization rate, low added value and the like in the current black rice processing process can be effectively solved, and the instant whole black rice flour is an excellent food material and a deepprocessing auxiliary material.

Processing process of instant whole black rice flour

PROBLEM TO BE SOLVED: To provide black rice paste further thickly colored with a small amount of black rice without spoiling the quality of a food product, to provide a food product, and to provide a method for producing the black rice paste. SOLUTION: The black rice paste is made by adding water to be used for producing dried noodles to black rice flour and heating the product in production of dried noodles. The food product (noodle) (A) is made by producing dried noodles using a mixture of wheat flour and the black rice paste, and the color of the noodles (A) has a color of dark purple. In this way, a thicker color can be achieved with a small amount of black rice by using the black paste as a food material. In production of the dried noodles, only the black rice flour is added to the dried noodles, so the quality of the food product is not spoiled. COPYRIGHT: (C)2010,JPO&INPIT

Katsuo Nara

Papers

Black rice paste, food product, and method for producing black rice paste