Showing papers on "Black rice published in 2000"

Technology for producing instant food by fungus cultivation

Abstract: A health-care instant food is made up of grains including corn, millet, rice, sorghum grains, coix seed, black rice, wheat, barley, highland barley and oats or their mixture through fermenting in solid or liquid medium of edible fungus including glossy ganoderma, hedgehog hydnum, champignon, Jinzheng mushroom, or cordyceps, and further processing. It has the characteristics of edible fungus.

Volatile Flavor Components in Cooked Black Rice

Abstract: Volatile flavor components (VFCs) in cooked black rices (Suwon-415 and Chindo) were studied. The major reactions during cooking, which result in aroma volatiles, are the Maillard reaction between amino acids and reducing sugars, and thermal degradation of lipid. Black rices washed with water were soaked in 1.5 folds water and heated at in oil bath for 30min. VFCs in cooked black rices were extracted for three hours by SDE and were analyzed by GC and GC/MS. A total of 91, 82 volatiles were identified in Suwon-415 and Chindo black rice, respectively. Suwon-415 was composed of 26 alcohols, 10 aldehydes, 5 acids, 11 esters, 15 ketones, 9 hydrocarbons, 3 furans, 3 nitrogen containing compounds and 9 sulfur containing compounds. Chindo was composed of 28 alcohols, 9 aldehydes, 4 acids, 12 esters, 14 ketones, 5 hydrocarbons, 3 furans, 3 nitrogen containing compounds and 4 sulfur containing compounds.

Method for preparing health food made of black cereals

Abstract: PURPOSE: Method for preparing a health food made of black cereals which have a large quantity of nutrients through a process of washing, boiling with steam, drying, and roasting is provided CONSTITUTION: Method for preparing a health food made of black cereals comprises the following steps:(i) a washing step to mix black bean 20%, black rice 30%, black sesame 10%, black glutinous rice 10%, black corn 10%, black wheat 10%, barley 2%, chestnut 2%, walnut 2%, and sesame 2%, and wash to remove foreign stuff; (ii) a boiling step to boiling with steam for a fixed time; (iii) a drying step to dry with natural light or hot air; (iv) a roasting step to spray water 15L, 1L, and 500cc to dried cereals while roasting in a far-infrared ray kiln made of elvan 3 times, 30 % of cereals each; and (v) a pulverizing step to powder with a pulverizer 2 times

Effects of black and red rice on the formation of aortic plaques and blood lipids in rabbits

Abstract: In order to observe the antiatherosclerotic effects of black and red rice and to find out their mechanism, 24 New Zealand male white rabbits (average body weight 1.91 kg) were divided randomly into three groups (white rice, black rice and red rice groups). The rabbits were fed a cholesterol-enriched diet (cholesterol 5 g/kg, lard 35 g/kg) containing 300 g/kg white, black and red rice powder respectively. The rabbits were sacrificed 10 weeks later. The aorta was dissected and stained in 0.5% oilred-isopropanol solution. The plaque area and total area of aorta were measured by an automatic image analyzer. Serum lipids were determined by an automatic analyzer. The results showed that the plaque area (% of total surface) in the black and red rice groups was significantly lower than that in the white rice group (P 0.05). However, the concentrations of HDL-C and ApoAI were significantly higher in the black and red rice groups than those in the white groups (P < 0.05). No significant difference was found between the black and red rice groups. It is concluded that black and red rice might be effective in reducing atherosclerotic plaques on the aorta of rabbits fed a cholesterol-enriched diet. The effectiveness of black and red rice against atherosclerosis might be related to the high level of serum HDL-C and ApoAI.

Sweet fermented rice and its preparing process

Abstract: The present invention discloses the process for preparing sweet fermented black rice, and the mixed sweet fermented rice including black rice, white glutinous rice and millet by separate fermentation.

Whole Five-Black nutritious powder and its production process

Abstract: Whole Five-Black nutritious powder is produced by using black rice, black bean, black sesame, black pine nut, black currant juice, sugar-less milk powder and cocoa powder as main raw material and through the combined dry and wet process. It can retain its carbohydrate, protein, fat, minerals and other nutritious components as well as melanin, medicinal components, unsaturated fatty acids and vitamins essential for human body so that it is a natural black tonic. It may be drunk after being infused with boiled water or used as nutritious additive for cake, bread, cracker, candy and other foods.

A natural powdered food and manufacturing method thereof

Abstract: PURPOSE: Natural food has effects on preventing the fatness and geriatric disease. The natural food uses grains which have all kinds of mineral and vitamin abundantly as main materials with removing the contaminated matters such as heavy metals or agricultural chemicals, mixing with vegetable, and processing with elvan and yellow soil which emit far-infrared rays. CONSTITUTION: A natural food is produced by soaking unpolished glutinous rice 10%, unpolished nonglutinous rice 10%, unpolished black rice 3%, jobs tears unpolished rice 3%, hulled barley 10%, wheat 5%, chestnut and inner bark 3%, corn 10%, foxtail millet 5%, black pea 8%, white pea 7%, buckwheat unpolished rice 4%, rice eye and unpolished rice bark 10%, medicinal moxa 3%, mulberry leaves 1%, persimmon leaves 1%, pine leaves 1%, ginkgo leaves 0.3% in the water prepared by filtering raw water through yellow soil and refining through oak charcoal and elvan for 24 hours to remove the contaminated matters such as heavy metals or agricultural chemicals; passing steam of 150°C through oak charcoal and elvan and drying in far-infrared ray drying room made of yellow soil and elvan, and toasting, and pulverizing into 100-170 mesh; pulverizing vegetable such as garlic 0.4, onion 0.5%, carrot 1%, spinach 1%, lettus 1%, ginger 0.1%, radish leave 1%, and dropwort 0.7%, mixing the mashed vegetable with the above processed grain.

Rice cracker using black rice and making method for the same

Abstract: PURPOSE: A producing method of rice cracker using black rice having natural coloring matters, fragrance and abundant nutrients, and brown rice together is provided to serve a low calory diet food with high storage capacity. CONSTITUTION: The rice cracker including black rice is produced by mixing black rice and brown rice in a ratio of 1 to 1 and adding water to the mixed rice to contain 18% of water, stirring the mixed rice with a blender at 24rpm for 1hr and tempering at room temperature for 2hr, expanding the tempered rice at 260°C for 6sec and then cooling the molded product completely in the air before packing. The rice product having the low water content can be stored for a long time without adding any preservative.

Oral liquid for promoting growth of hair

Abstract: The present invention disclosesa hair-growing oral liquor for curing seborrheic epilation which is composed of ledebouriella root, notopterygium root, dried/fresh rehmannia, cooked rehmannia, floweryknotweed root, camptotheca, Chinese leek root, black rice, black soybean and black sesame, the above-mentined materials are soaked in rice wine so as to obtain the oral liquor with low cost and high therapeutic effect.

Steamed egg-alga bread and its processing technology

Abstract: A steamed egg-alga bread is made up of refined wheat flour, spirulina powder, black rice flour, fresh egg, sugar, yeast and water through conventional process, and features complete and rich nutrients.

Preparation of seil-soy sauce

Abstract: PURPOSE: A method is provided to manufacture fermented soy sauce having excellent taste, flavor and nutrition by using domestic soybeans and medicinal herbs. CONSTITUTION: Roasted and ground sesame seed 15g, roasted and ground perilla seed 5g, fermented and ground soybean powder 500g and ground black rice meal 20g are mixed and cooked in a cooking pot. Garlic 30g, ginger 5g, hot pepper 5g and licorice 5g are boiled in water at 100deg.C for 1 hour and the residue is filtered. The filtered liquid is cooled and added to the cooking pot. Bamboo salt brine of 23% is added to the cooking pot with rice syrup and malt water and the temperature of the cooking is kept at 65deg.C to ferment for 1-2 months. The fermenting temperature is controlled several times for the optimal condition.

Process for brewing Baliang liquor

Abstract: The present invention utilizes the modern microbial and zymological technology and esterase-producing strain (RM-1088), and adopts solvent fermentation acid alcohol esterification to produce RM-1088 compound fragrant ester, and combines it with rich aromatic type traditional technological process to produce eight-grain liquor. Said eight-grain liquor is made up by using glutinous rice, glutinous sorghum rice, rice, wheat, corn, black rice, black glutinous rice, colour rice or other refined brewage, and its quiality is high, taste is palatable, and flavour is unique.

Manufacture method and black rice-green tea to use main stuff for black-rice

Abstract: PURPOSE: A black rice green tea is provided which is soft to drink compared with an existing green tea, has improved function of immunity, and prevents aging. CONSTITUTION: A method for the preparation of the black rice green tea comprises the steps of: (1) washing a black rice at water of 10-15°C for 45-48 hours; (2) steaming for 60-90 min; (3) drying by hot mind for 30-60min; (4) first frying at 250-300°C for 5-20min; (5) second trying at 200-250°C for diffusing the smell of the black rice; (6) adding the steamed green tea with water of 35-45 %; (7) mixing; (8) drying; and (9) shattering.

Method for processing rice and miscellaneous cereals

Abstract: PURPOSE: Method for processing rice and miscellaneous cereals is provided, which helps to convert acidic physical constitution into alkaline physical constitution by ingesting boiled rice and cereals. CONSTITUTION: Method for processing rice and miscellaneous cereals comprises the following steps: (i) A first that steam miscellaneous cereals at a proper temperature; (ii) A second step to dry processed miscellaneous cereals to contain certain water; (iii) A third step to mix the dried miscellaneous cereals with rice; and (iv) A fourth step to pack the mixed cereals. The desirable mixing ratio of cereals is rice 80%, black bean 5%, barley 5%, unpolished rice 3%, adlay 2%, black rice 3% and glutinous millet 25.

Multifunctional health rice

Abstract: The multifunctional health-care rice is characterized by that several wild and regenerated raw materials are made into two kinds of health-care granules with rice form by adopting specific preparation process, then the two kinds of health-care granules are mixed with black rice and white rice respectively, after cooked, the effective components in said granules can be dissolved in rice to make the rice possess the functions of resisting gastric acid, supplementing calcium and raising immunity of human body. Its taste is smooth and creamy, fragrant and has no other abnormal taste.