PROBLEM TO BE SOLVED: To find out a substance effective in promoting the growth of fibroblasts and a substance having skin beautifying actions or aging preventing actions on the skin and to obtain a fibroblast growth agent, a food and drink for beauty culture and a skin cosmetic comprising either one of the substances as an active ingredient SOLUTION: The fibroblast growth agent, skin cosmetic or food and drink for beauty culture is obtained by including an extract from pigment-containing rice or a rice bran of the pigment-containing rice

Fibroblast growth agent, food and drink for beauty culture and skin cosmetic

Disclosed is a method of preparing rice cake having prolonged storage stability, which makes possible mass production of traditional rice cake by meeting the diverse tastes of modern people. The method includes milling rice at a milling degree exceeding 10, which is the general milling degree of white rice, in order to prevent the rice cake from decomposing, and dextrinizing the milled rice by heating in order to prevent rice flour from burning by 10 increasing thermal conductivity during cooking after molding. In detail, the method includes the steps of: (a) milling rice at a milling degree exceeding 10; (b) dextrinizing the milled rice; (c) immersing the dextrinized rice in water containing an antiseptic additive; (d) grinding the water-soaked rice; (e) molding the ground rice into a predetermined shape; and (f) cooking the molded rice.

Manufacturingn process for fusion rice cake having characteristics in extended preservation period

PROBLEM TO BE SOLVED: To provide a method for producing a color-controlled beer-flavored alcoholic beverage. SOLUTION: The method for producing a beer-flavored alcoholic beverage includes adding a liquid sugar having a color in a range of (a) of 45-60 and b of 40-60 as a sugar source to a liquid before fermentation and carrying out fermentation. COPYRIGHT: (C)2010,JPO&INPIT

Method for producing color-controlled beer-flavored alcoholic beverage

PROBLEM TO BE SOLVED: To solve such problems that sweet rice-fermented drink prepared by using polished rice as a main raw material does not contribute variously to promotion of health, when compared with sweet rice-fermented drink prepared by using germinated unpolished rice as a main raw material, and the sweet rice-fermented drink prepared by using the germinated unpolished rice which contributes to the promotion of health remains in the mouth and therefore is not easily taken, because epidermis (bran layer) and germinated sprouts are mixed, and an effect on the promotion of health is remarkably decreased, because the swallowed epidermis and germinated sprouts are excreted as they are, and therefore nutrients inherent in the germinated unpolished rice are not absorbed. SOLUTION: A method for producing the sweet rice-fermented drink comprises adding water to a malted preparation of the germinated unpolished rice, allowing the malted preparation to stand in a heat retaining state at about 40-70°C for 3-18 hr, so as to prepare sweet rice-fermented drink, then mashing or crushing the prepared sweet rice-fermented drink, and further filling the mashed or crushed product into a desirable closed receiving member. Thus the sweet rice-fermented drink is easily taken. COPYRIGHT: (C)2005,JPO&NCIPI

Method for producing sweet rice-fermented drink

The invention discloses a method for prolonging the shelf life of a black rice vision protection beverage. The method comprises the following steps of extracting, concentrating, leaching and mixing, so as to obtain the black rice vision protection beverage; storing the prepared black rice vision protection beverage in an incubator with temperature of 30-40 DEG C and humidity of 70-80% and a refrigerator with temperature of 2-5 DEG C. The method has the advantages that the structure stability of anthocyanin in the black rice vision protection beverage is guaranteed, the stability of the black rice vision protection beverage is further guaranteed, and the shelf life of the black rice vision protection beverage is prolonged.

Method for prolonging shelf life of black rice vision protection beverage

PURPOSE:To provide a process for the preparation of starch syrup having reddish purple color from glutinous rice and malt by using purple black rice containing anthocyan-type pigment in the bran layer. CONSTITUTION:This colored starch syrup can be produced by removing disagreeable smell from the bran of purple black rice with hexane-ethanol, extracting the pigment from the refined bran with 0.2% aqueous solution of citric acid at 55 deg.C, adding the obtained aqueous solution of pigment to a squeezed juice prepared by saccharifying steamed glutinous rice with malt and concentrating the mixture by conventional method.

Preparation of colored starch syrup using purple black rice pigment

PROBLEM TO BE SOLVED: To develop a method for producing rice processed foods in which badness of form appearance of polished rice of milled rice with large embryo is made inconspicuous and presence of embryo is emphasized with respect to taste and appearance by using embryo of milled rice with large embryo and polished rice (rice bran-free endosperm part) as raw materials. SOLUTION: Unpolished rice of milled rice with large embryo is weakly pounded and polished in such a degree as not to cause broken grain in an endosperm part. Embryo is removed from the unpolished rice, sieved and separated. The partially pounded and polished rice from which the embryo is removed is additionally pounded and polished to give completely polished rice. Rice cake dough or dumpling dough produced by the polished rice is mixed with the embryo which is obtained by the method and steamed to produce rice cake and dumpling dough containing large embryo. Steamed non-glutinous rice is mixed with embryo and malted rice and saccharified to give an sweet alcoholic drink made from sake lees, containing large embryo. An sweetened rice cake-like cake is produced from embryo and glucose syrup. The defect of poor appearance quality of polished rice of milled rice with large embryo is avoided. Embryo-containing rice cake and dumpling dough, a sweet alcoholic drink made from sake lees and a sweetened rice cake-like cake free from rice bran are produced by using only an endosperm component and embryo of milled rice with large embryo.

Method for producing embryo-containing rice and dumpling dough, sweet alcoholic drink made from sake lees and sweetened rice cake-like cake using milled rice with large embryo

Shimizu Hisashi

Papers

Preparation of colored starch syrup using purple black rice pigment

Method for producing embryo-containing rice and dumpling dough, sweet alcoholic drink made from sake lees and sweetened rice cake-like cake using milled rice with large embryo