Showing papers on "Black rice published in 1996"

Sesame cake and production method thereof

Abstract: The product comprises black sesame powder, ground black rice, ground soya bean, walnut kernel, granulated sugar, cooked fluor, cake powder, honey and oil. The process adopts material preparing, mixing and forming etc. steps. Advantage: simple production process, rich nutrition, good taste, fragrant and sweet, convenient for eating etc.

Brown rice cracker and its processing technology

Abstract: The non-glutinous rice crisp for building up body is made up of non-glutinous rice, broken corn, wheat flour, peanut kernel, sesame, sugar, vegetable oil, bean, black rice and buckwheat through mixing, puffing and mixing with hot oil (or immersion, breaking, centrifugally drying, granulating and frying in oil), mixing with molten sugar, addition of peanut kernel and sesame, mixing, pressing, cooling and shaping, and features rich nutrients and good eating enjoyment.

Process for producing fermented black rice beverage

Abstract: A fermented black rice beverage is produced through saccharifying black rice milk, filtering, dilution, inoculating lactobacillus, fermentation, filtering and high-temp. sterilization and features unique smell of fermented glutinous rice and agreeable sour-sweet taste.

Varietal variation of pigmentation and some nutritive characteristics in colored rices

Abstract: Colored rices have been used for specific purposes by rice consumers due to the color and nutritive values empirically recognized. In this study, varietal variations of pigmentation and nutritive values were investigated in brown, red, purple and black rices. Pigments were localized in seed coat to pericarp region in all varieties tested. Pigments were slightly residued on the surface of milled rice. Anthocyanin content per g brown rice was 1.63~17.62 in brown and reddish-brown rices, 3.56~11.10 in red rices, 28.11~401.22 in purple rices, and 3, 665.98 in a black rice. A vatiety DZ 78 showed the highest protein content out of colored rices analyzed for protein. Normal and colored rices were found to have the similiar composition of amino acids, and so was in between brown rice without embryo and milled rice. Colored rices, L B-4-12-1-1 and DK 1, showed higher content of vitamin compared with Hwacheongbyeo, a check variety of no specific color, and L B-2-1-1 and L B-4-12-1-1 showed much higher content of vitamin B2 in brown rice without embryo. Cation contents such as , , and F were significantly increased in most of the colored rices tested implying that the increase might be associated with color pigmentation.ation.

Preparation of instant gruel for Se supplement

Abstract: An Se-supplemental instant gruel for supplementing Se, improving immunity and lowering the morbidities of tumor, diabetes, hepatopathy, cardiovascular and cerebrovascular diseases and cataract is made up of corn, sorghum grain, red bean, mung bean, rice, black rice and black bean through screening, washing, crushing, mixing with adhesive and Se-containing albumin powder, puffing into porous loose strips, rotary cutting to granulate, mixing with water, spraying amylodextrin, baking, cooling and mixing with stevia rebaudinum glucoside.

Nutrious liquid made of black rice vinegar and egg

Abstract: Through enzymolysis and fermentation, black rice is produced into nutrious black rice liquid and sourish black rice vinegar, which is used to soak and dissolve whole egg to produce nutrious black rice vinegar-egg liquid. The key techn of the present invention is the prodn of nutrious black rice liquid and black rice vinegar, and the enzymolysis time and the pH value have direct effect on the degradation degree of nutriment. Into the nutrious liquid, active SOD protein is added. The said nutrious liquid is taken by the aged and children in that it can supply active protein and ammino acids as well as Fe, Zn, Ca, P, Se, and vitamin B1, B2, C, E.

Nutritious powder and its preparation

Abstract: The nutritious powder is prepared with black rice in 25-35%, plumule in 10-17%, black bean in 40-50%, black sesame in 6-12%, longan in 0.5-1% and tremella in 0.5-1% and through puffing,c rushing, mixing in certain ratio and disinfection. It contains various nutritive components, so that it is good for health.

Method for producing black rice beer

Abstract: An enzyme engineering method for producing black rice beer is aimed at increasing the consumption of non-germinated raw material to sufficiently use corn and reduce cost and raise the number and content of amino acids in beer by means of nutrients and medical function of black rice, and features that a hydrolysis step for non-germinated raw material of grains is set up before mashing malt, individually mashed black rice is mixed with mashed malt, and finished beer goes through biological information treatment.

Sanhei nutrient powder

Abstract: The present invention relates to a nutrient convenience food containing three black grains of black rice, black beans and black sesame seed. Said food retains the seed covers which richly contain trace elements and other nutrients in the raw materials, and its taste is good.

Antioxidant substance extracted from wild rice and its production

Abstract: PURPOSE:To obtain an antioxidant substance extracted from wild rice. CONSTITUTION:The antioxidant substance of formula I, II or III. Furthermore, the method for producing the antioxidant substance is to pulverize threshed wild rice, then defat the pulverized wild rice with 6 L n-hexane, filter the defatted wild rice by suction, then extract the resultant residue with 6 L 95% ethanol, filter the extract solution by suction, subsequently concentrate the filtrate under reduced pressure, provide a crude extract, then fractionate the crude extract with a concentration gradient of water/ethanol according to an Amberlite XAD-2(R) column chromatography and extract its 60-80% fraction. An antioxidant factor contained in the wild rice is capable of manifesting stronger antioxidant properties than those of Indica-type black rice.

Quick meal as break-time snack for pupiles and productive process thereof

Abstract: The quick meal as break-time snack for pupiles is made of black rice, black sesame, black bean, laver, champignon, peanut, malt, haw, sugar, water, etc by scientific method The pasty food with soft package contains amino acids, trace elements, vitamines, protein, carbohydrate and water, which are necessary for children growing, as well as several auxiliary enzymes such as maltose transform enzyme

Red rice chiffon cake

Abstract: PROBLEM TO BE SOLVED: To provide production of the chiffon cake with red rice as raw materials. SOLUTION: Rice powder and rice-bran powder are separately milled and in a process for preparing the chiffon cake 1, the rice-bran powder is mixed into the rice powder. First of all, the yellow of eight eggs and 20g of granulated sugar are put into a vessel and whipped until getting fluffed up. 80g of plant oil are mixed in it and 100cc of water is added. Next, the white of eggs is whipped while adding a little salt and firmly whipped while adding 100g of granulated sugar. Red rice powder or black rice powder and the rice-bran powder are added to the first one and further, the next one is mixed up. Finally, when it is baked almost for 20 minutes in the oven at 160°C, the cake is finished with the suitable color tone of red or black on a cross section in the case of cutting. COPYRIGHT: (C)1998,JPO