Showing papers on "Black rice published in 1998"

Cooking Conditions and Textural Changes of Cooked Rice Added with Black Rice

Abstract: Rice (Dongjin-byeo) added with black rices (Chindo and Suwon-415) was cooked and the changes of texture and color of this cooked rice were investigated by texture analyser and color & color difference meter. The hydration time to come to the equilibrium condition was at least 11 hr in black rices. The optimum ratio of water to cooked rice added with black rice was 1.6 (ratio of water to rice) and the hardness of cooked rice added with 5% Chindo black rice was . Regardless of ratio of water to rice, Hunter a value increased as the ratio of black rice addition to rice increased, while L value decreased. The color elution rate of Suwon 415 was 4 times greater than that of Chindo black rice. The pH of the steep water of Suwon 415 at during 120 min decreased from pH 6.40 to pH 6.16 as the steeping time increased. The optimum heating time by microwave oven of cooked rice added with black rice was between to recover the original texture after cold storage treatment of 7 days.

Mulberry black rice wine and its preparing method

Abstract: The present invention provides a mulberry black rice liquor with health-care function. Firstly, it uses black rice and jujube to prepare black rice wine, on the other hand, uses mulberry and white sugar and adds them into white liquor to prepare mulberry liquor, then blends the black rice wine into mulberry liquor and brewed into the invented mulberry black rice liquor. Its taste is sweet and mellow, and flavour is unique.

Extraction of pigment of black rice and production of colored product

Abstract: PROBLEM TO BE SOLVED: To extract a red pigment from black rice by a simple and safe method and subsequently utilize the extract for producing liquors, foods or drinks. SOLUTION: This method for extracting the pigment of black rice comprises putting the bran of black rice in water, boiling the water, removing floated impurities, subjecting the residual mixture to a solid-liquid separation treatment to obtain the reddish violet solution, and optionally drying the solution to obtain reddish violet pigment powder. The obtained pigment is added in a process for producing liquors, processed foods or drinks. COPYRIGHT: (C)1999,JPO

Health food macte from cereal, vegetable and fruit

Abstract: A health-care food for relaxing fatigue, delaying sanility and regulating the functions of human body is made up of 23 raw materials including grains, melons, vegetables and fruits such as black sesame, black bean, black rice, jujube, wolfberry fruit, carrot, honey, etc. and features less loss of nutrients because of low-temp production, rich nutrients including vitamines, trace elements and amino acids, and good enjoyment to eat it.

Noodles made from black rice and black polished glutinous rice

Abstract: A kind of black noodles is made up of black glutinous rice, black rice, refined wheat flour and egg through removing impurities, washing, grinding, mixing, extruding to form noodles, baking, cutting and packing, and features high nutrition, and good enjoyment to eat it.

Five-cereal longxu shortbread

Abstract: The said shortbread is produced with rice 30%, black rice 10%, corn 20%, mung bean 10% and wheat 10% as well as vegetable oil and proper amount of flavour. It is one crisp, loose, fragrant and sweet green food with rich nutrients.

Black rice granule beverage, and the mfg. method

Abstract: The characteristic lies in that it is made by using black rice, jujube, haw, fragrant rice, amylase, malotogenic amylase, pectase, cellulase mannitol and malt extract powder as raw material. The prepn. method is as follows: The black rice and fragrant rice are ground and soaked separately, and added with the amylase and malotogenic amylase for dextrinizing and liquefying under temp. of 80-100 deg.C. The jujube and haw are crushed and soaked separately and dextrinized under 80-100 deg.C, and decomposed by adding pectase. Concentrate the above mentioned dertrinized liquid and then add the mannitol and malt extract powder, then it is finished after thoroughly blending.