Showing papers on "Black rice published in 2007"

Effect of anthocyanin-rich extract from black rice (Oryza sativa L. indica) on hyperlipidemia and insulin resistance in fructose-fed rats.

Abstract: This study was designed to evaluate the effect of an anthocyanin-rich extract from black rice on hyperlipidemia and insulin resistance in fructose-fed rats. Rats fed fructose diet for 4 weeks exhibited significantly higher plasma insulin levels and lower insulin sensitivity than the control rats fed AIN-93G diet. Dietary supplementation with the anthocyanin-rich extract (5 g/kg of high-fructose diet) prevented the development of fructose-induced insulin resistance. After fructose-induced insulin resistance had been established, 4-week treatment with the anthocyanin-rich extract (5 g/kg of high-fructose diet) or pioglitazone (270 mg/kg of high-fructose diet) ameliorated the glucose intolerance and hyperlipidemia, but the extract failed to reverse the fructose-induced hyperinsulinemia as pioglitazone did. In addition, rats supplemented by the extract exhibited lower oxidative stress than the fructose-fed controls, as indicated by the lower concentrations of plasma thiobarbituric acid reactive substances and blood oxidized glutathione. Overall, these results suggest that the anthocyanin-rich extract from black rice improves certain metabolic abnormalities associated with diets high in fructose.

Supplementation of black rice pigment fraction improves antioxidant and anti-inflammatory status in patients with coronary heart disease.

Abstract: Black rice and its pigment fraction have shown anti-atherogenic activities in several animal models, but whether their beneficial effects will recur in humans remains unknown. The aim of the present study is to investigate the influence of black rice pigment fraction (BRF) supplementation on selected cardiovascular risk factors in patients with coronary heart disease (CHD). Sixty patients with CHD aged 45-75 years were recruited from the Second Affiliated Hospital of Sun Yat-Sen University in Guangzhou, China and randomly divided into two groups. In the test group, the diet was supplemented with 10 grams of BRF derived from black rice for 6 months; While in the placebo group, the diet was supplemented with 10 grams of white rice pigment fraction (WRF) derived from white rice. At baseline, plasma antioxidant status and the levels of inflammatory biomarkers and other measured variables were similar between two groups. After 6 months' intervention, compared to WRF supplementation, BRF supplementation greatly enhanced plasma total antioxidant capacity (TAC) (p=0.003), significantly reduce plasma levels of soluble vascular cell adhesion molecule-1 (sVCAM-1) (p=0.03), soluble CD40 ligand (sCD40L) (p=0.002) and high sensitive C-reactive protein (hs-CRP) (p=0.002) in the test group. No significant changes were observed in plasma total superoxide dismutase (T-SOD) activity, lipids level and carotid artery intima-media thickness (IMT) between two groups. These results may suggest that BRF could exert cardioprotective effects on patients with CHD by improving plasma antioxidant status and inhibiting inflammatory factors.

Production of functional substances from black rice bran by its treatment in subcritical water

Abstract: Black rice bran was treated by water and subcritical water at temperatures ranging from 20 to 260 °C for 5 min and at 200 and 260 °C for 5–120 min. The bran extracts were analyzed for their radical scavenging activity, protein and carbohydrate contents, molecular-mass distribution, antioxidation activity, emulsifying activity, and emulsion-stabilizing activity. The radical scavenging activity and the protein content of the extract were higher at higher treatment temperature. The carbohydrate content also increased with increasing temperature up to 200 °C, then steeply decreased at the temperatures higher than 200 °C. The bran extracts treated at 260 °C for 5 min exhibited a suppressive activity toward autoxidation of linoleic acid with the increasing the weight ratio of the bran extract to linoleic acid. The bran extracts prepared at 40–200 °C for 5 min showed the emulsifying- and emulsion-stabilizing activities, while the extracts prepared at 220–260 °C were low in the activities.

Antiallergic activities of pigmented rice bran extracts in cell assays.

Abstract: Using a panel of chemical, biochemical, and cell assays, we determined inhibitory effects of extracts of the pigmented black rice brans on in vitro allergic reactions Ethanol-water (70% v/v) extracts from 5 pigmented brans were found to be more effective than an extract from a nonpigmented rice cultivar in suppressing the release of histamine and β-hexosaminidase from basophilic RBL-2H3 cells stimulated with both Ionophore A23187 and immunoglobulin E (IgE)-antigen complexes Suppression was also obtained with A23187-stimulated rat peritoneal mast cells The extent of inhibition of these 2 markers of the immune response was accompanied by an influx of calcium ions The inhibition of the immune process by the pigmented brans was confirmed by the observed mod- ulation of the proinflammatory cytokine gene expressions and cytokine release, as indicated by the reduction in tumor necrosis factor (TNF)-α, interleukin (IL)-1β, IL-4, and IL-6 mRNA expressions determined with the reverse transcription-polymerase chain reaction (RT-PCR) Reduction of TNF-α ,I L-1β, and IL-6 protein release from both the cultured cell line and peritoneal cells was further confirmed by enzyme-linked immunoadsorbent assays Rice bran from the LK1-3-6-12-1-1 cultivar was the most effective inhibitor in all assays This particular rice variety mer- its further evaluation as part of a human diet to ascertain its potential to protect against allergic diseases such as

Method for producing health-care food poured with boiling before eating it

Abstract: A health-care food in the form of infusion is proportionally prepared from oats, soybean, black sesame, walnut, black rice, millet, rice, red bean, and mung bean through baking, parching, cooling, superfine pulverizing, mixing with nutrients and additive, sieving, packing and sterilizing by irradiation.

Portable cooked rice of refined and coarse grains

Abstract: The present invention discloses a portable cooked rice made of various cereals and its preparation method. Said preparation method includes the following steps: (1), washing main food material, soaking main food material in water, then taking out and draining; (2), cooking said main food material to obtain cooked rice; (3), in the process of cooking rice adding proper quantity of flavouring material, and mixing them; and (4), forming the flavoured cooked rice, packaging and sealing so as to obtain the invented portable cooked rice. The above-mentioned described main food material can be rice, millet, corn, red rice, glutinous rice, black rice, coix seed, grains of sorghum, grains of wheat, buckwheat, naked outs, soybean, black beans, mung beans, potato and sweet potato, etc. The described flavouring material includes edible salt, sugar, hot pepper and/or perfume.

Vinegar koji and biological edible vinegar, and method of producing the same

Abstract: The invention relates to a vinegar melody, biological vinegar and the preparing method, which dissolve the problem that glacial acetic acid or the like in the edible vinegar has side effect for the human. The vinegar melody is made by Avena sativa, wheat, black rice, peart barley, soya bean, black soya bean, green bean, red bean, broad bean, pea, tea, traditional Chinese medicine herbal pieces prepared for decoction and vinegar melody bacterial. The preparing method of the vinegar melody comprises the following steps: 1, boiling after disintegrating high starch raw material and infiltrating with the water; 2, adding the other raw material, water and vinegar melody bacterial and fermenting. The biological vinegar is made by vinegar melody, Daqu, Shenqu, bran melody, wine yeast, aspergillus oryzae, Chinese sorghum, corn, millet, glutinous millet, peart barley, glutinous rice, black rice, citrate bacterial, yeast, acetic acid bacteria and fruit normal juice. The preparing method of the biological vinegar comprises the following steps: 1, boiling after disintegrating high starch raw material and infiltrating with the water; 2, adding the other raw material and saccharifying and acetous fermenting zymogeneous bacteria; 3, adding the salt and afterripening; 4, drenching the vinegar; ageing; sterilizing and filtering. The local flavor of the biological vinegar comes from the raw material and the metabolite of the microorganism completely without the glacial acetic acid or the like, and the biological vinegar doesn't have the side effect for the human and has the delicious taste and more than 8. 13g/ 100ml high vinegar yield.

Quality Characteristics of Sponge Cakes Containing Various Levels of Black Rice Flour

Abstract: In this study the replacement of wheat flour with 5 to 30% black rice flour was tested to examine its effect on sponge cake making properties. We evaluated the effects of the substitutions on various quality parameters of the cake, such as physicochemical and rheological properties, cake making quality, and texture characteristics. The water holding capacity value increased with increasing amounts of black rice flour, whereas the alkaline water retention capacity, Pelshenke value and sedimentation value decreased. The mixograph peak time and peak height, and the Rapid Visco Analyser peak, minimum, and final viscosity decreased with the addition of black rice flour. Increasing proportions of black rice flour resulted in reduced loaf volume. However, replacing 15% of the wheat flour with black rice flour did not significantly affect the characteristics of the sponge cake. The textural characteristics of the sponge cake crumb were influenced by the addition of black rice flour, and sponge cakes containing the additives showed increases in hardness, gummines, and chewiness.

Black Rice (Oryza sativa L. var. japonica) Hydrolyzed Peptides Induce Expression of Hyaluronan Synthase 2 Gene in HaCaT Keratinocytes

Abstract: Black rice (Oryza sativa L. var. japonica) has been used in folk medicine in Asia. To understand the effects of black rice hydrolyzed peptides (BRP) from germinated black rice, we assessed the expression levels of about 20,000 transcripts in BRP-treated HaCaT keratinocytes using human 1A oligo microarray analysis. As a result, the BRP treatment showed a differential expression ratio of more than 2-fold: 745 were activated and 1,011 were repressed. One of the most interesting findings was a 2-fold increase in hyaluronan synthase 2 (HAS2) gene expression by BRP. Semiquantitative RT-PCR showed that BRP increased HAS2 mRNA in dose-dependent manners. ELISA showed that BRP effectively increased hyaluronan (HA) production in HaCaT keratinocytes.

Nutritious kudzu root black rice seasoned vinegar and its preparing method

Abstract: The invention discloses kudzu root vinegar and making method in the food and flavoring domain, which comprises the following steps: blending raw materials with 200-300g dried kudzu root particle or powder, 100-150g black rice and 100-150g glutinous rice; adding water to soak; cleaning; drying; cooling; saccharifying; fermenting; blending 850-900g bran, 450-500g rice husk or chaff and 130-140g rice; adding 20-25g salt; ripening; sprinkling; filtering; adding 5-7% sugar to modulate; clarifying; sterilizing; sealing to deposit for 6-12 months; obtaining the product.

여러 가지 특수미의 일부 항산화 성분 분석

Abstract: The objective of this study was to determine antioxidant compounds in specialty rice including milled rice, brown rice, red rice, giant embryonic rice, black rice, green rice, and Goami consumed in Korea. The concentrations of total polyphenols (insoluble and soluble polyphenols), phytic acid, and anthocyanin in the samples were measured using spectrophotometric methods and vitamin E analysis was carried out by HPLC. The contents of the total polyphenolic compounds were 565 ㎎/100 g for black rice, 405 ㎎/100 g for red rice, 140 ㎎/100 g for giant embryo rice, 138 ㎎/100 g for Goami, 133 ㎎/100 g for brown rice, 127 ㎎/100 g for green rice, and 66 ㎎/100 g for white rice. The black and red rices were significantly high in polyphenolic contents compared with the other rices, apparently due to their intense red?purple color. Black rice, red rice, and Goami showed significantly higher vitamin E and phytic acid contents compared with other rices. Anthocyanins were determined in only black rice (302 ㎎/100 g) due to the detection limits of spectrophoto-metric assay. Although vitamin E and anthocyanin contents were relatively lower than polyphenolics among the samples, the specialty rice may contribute to the significant supply of antioxidant compounds to prevent oxidative stress due to the fact that rice is used as a staple food and consumed in large amounts in our diets. The results can be used to increase rice consumption by enhancing consumer awareness on health benefits of the rice.

Meat pyramid-shaped dumpling with fruit and water-melon as ingredients and its production

Abstract: A dumpling made of glutinous rice and pork wrapped by reed leaves for the patients of diabetes and cerebrovascular disease is prepared from glutinous rice and the auxiliaries, such as pork, salted duck egg's yolk, champignon, soy sauce, pomelo skin, coconut, carrot, sweet potato, chestnut, black rice, pumpkin, banana, etc. It contains Ca, P, K, Na, Mg, Cl, Fe, Zn, Cu, Cr, Mo, Co, Se, Ni, V, F, I, VA, VB, VC and VE.

흑미가루 복합분의 이화학적 특성과 스펀지 케이크 품질특성

Abstract: In this study the replacement of wheat flour with 5 to 30% black rice flour was tested to examine its effect on sponge cake making properties. We evaluated the effects of the substitutions on various quality parameters of the cake, such as physicochemical and rheological properties, cake making quality, and texture characteristics. The water holding capacity value increased with increasing amounts of black rice flour, whereas the alkaline water retention capacity, Pelshenke value and sedimentation value decreased. The mixograph peak time and peak height, and the Rapid Visco Analyser peak, minimum, and final viscosity decreased with the addition of black rice flour. Increasing proportions of black rice flour resulted in reduced loaf volume. However, replacing 15% of the wheat flour with black rice flour did not significantly affect the characteristics of the sponge cake. The textural characteristics of the sponge cake crumb were influenced by the addition of black rice flour, and sponge cakes containing the additives showed increases in hardness, gummines, and chewiness.

Design and analysis of single-factor experiments: Analysis of variance of the effect of rice husk ash and commercial fillers in NR compounds

Abstract: White rice husk ash (WRHA) and black rice husk ash (BRHA) were incorporated into natural rubber (NR) using a laboratory-sized two-roll mill. A conventional vulcanization system was used for curing and physical tests of the NR vulcanized involved determining of tensile and tear resistances. For comparison purposes, precipitated silica (Zeosil-175) and carbon black (N774) were used too. Using the analysis of variance of single-factor experiments, it can be concluded that: BRHA is non-reinforcing filler and its use is limited to 20 phr; WRHA is semi-reinforcing filler and the variation of filler loading (0 up to 50 phr) causes the maximum variation upon tensile strength of NR compounds; and, that although carbon black and silica are reinforcing fillers, a real reinforcement is reached up to 20 phr for tensile strength.

Health-care nutrient rice, and its production process

Abstract: A kind of nutritive health-care grains is prepared from corn, millet, glutinous rice, sorghum grains, black rice, oats, buckwheat, coix seed, non-glutinous rice and barley through removing bran, rinsing, drying, grinding, mixing, granulating and drying.

Black rice wine brewing method

Abstract: The invention discloses a brewing method for black rice wine that includes the following steps: adding red rice and yeast into aged black rice to take ferment in fermentation tank; taking compression to the mash, and taking the processes of clarifying, sterilizing, aging, mixing, filtering, and bottling. The invention makes the wine have abundant nutrient content, and the color of the wine would be close to the appearance color of the black rice raw material.

A Study on the Rheological and Sensory Properties of Bread Added Waxy Black Rice Flour

Abstract: The physiological and sensory properties of breads made from waxy black rice flour (WBRF) and wheat flour were investigated. The waxy black rice bread was manufactured with 10, 20, 30, or 40% waxy black rice flour(w/w). The bread volume decreased from 2,096.7 mL to 1,703.4 mL as the WBRF content increased from 0% to 40%. The lightness(L-values) decreased with increasing WBRF concentrations, and the redness value(a-values) increased. The yellowness(b-values) slightly decreased with increasing WBRF content. The textural characteristics of the bread c겨mb were influenced by additions of WBRF. The breads containing WBRF had decreases in hardness for the 10% and 20% WBRF groups, whereas increases in hardness were shown with the 40% addition of WBRF. The springiness decreased with increasing WBRF content. The gumminess and chewiness of the waxy black rice bread decreased at the 10% and 20% additions. In the sensory evaluation, sensory scores decreased with increasing WBRF content for the appearance, external color, crumb color and grain of the waxy black rice bread. Overall acceptability for the 10% and 20% WBRF additions did not differ significantly from the score of the control group.

Process for producing ambient temperature instant eight-treasure rice pudding

Abstract: An instant eight-treasure rice pudding is proportionally prepared from lotus seed, glutinous rice, black rice, lily bulb, red bean, raisin, jujube and wolfberry fruit through washing, mixing, steaming, vacuum packing, and sterilizing.

Vegetable pyramid-shaped dumpling with fruit and water-melon as ingredients

Abstract: A dumpling made of glutinous rice wrapped by reed leaves for the patients of diabetes and cerebrovascular disease is prepared from glutinous rice and the gourds and fruits, such as green plum, pineapple, white gourd, walnut kernel, raisin, bean, chestnut, black rice, pumpkin, banana, etc. It contains Ca, P, K, Na, Mg, Cl, Fe, Zn, Cu, Cr, Mo, Co, Se, Ni, V, F, I, VA, VB, VC and VE.

Black-bone chicken and its preparing method

Abstract: The invention relates to a black-bone chicken wine and the making method. It uses black-bone chicken, black rice, black soybean, black date, and black fungus as raw material. It includes the following steps: boiling black-bone chicken, enzymolysis, extinguishing enzyme, filtering to gain black-bone chicken distilling liquid; distilling melanin liquid by using dipping method, gelatinating residue, cooling, adding malt, rhizopus and yeast to take previous fermenting and back fermenting, pressing to gain alcohol, taking high temperature sterilization, adding melanin, aging, mixing, freezing, filtering to gain black rice wine; dipping black soybean into alcohol, filtering, and mixing the black-bone chicken distilling liquid, black rice wine and white granulated sugar and distilled water to make different kind black-bone chicken wine, after taking aging brewing, filtering, bottling, and sterilization, the product would be gained. The invention has good taste and abundant nutrition.

Study on the Quality Characteristics of Polished Rice, Brown Rice and Black Rice Jeolpyeon by the Addition of Astringent Persimmon Concentrate

Abstract: The aim of this study was to determine the optimum amount of astringent persimmon concentrate to add to rice(polished rice, brown rice, and black rice) flour in the preparation of GamJeopyeon (persimmon rice cake). The moisture contents of polished rice, brown rice, and black rice persimmon Jeolpyeon were 50.3751.65%, 49.5252.44%, and 48.8251.87%, respectively. With increasing astringent persimmon content, the L value of all of the Jeolpyeon decreased, whereas the values of polished rice and brown rice persimmon Jeolpyeon increased. The b values of polished rice, brown rice, and black rice persimmon Jeolpyeon were the highest at addition levels of 8%, 4%, and 12%, respectively. In the mechanical textural evaluation, the hardness of polished rice and brown rice, persimmon Jeolpyeon decreased with increasing astringent persimmon concentrate content during storage time, and was the highest at the 0% addition level in black rice Jeolpyeon after 2 days storage. In the sensory evaluation, the overall acceptability of polished rice, brown rice, and black rice persimmon Jeolpyeon was higher at 4, 8, 12, and 16% compared to the 0% addition level. According to the above study. Jelopyeon made with the addition of up to 16% astringent persimmon concentrate to polished rice, brown rice, and black rice flour was found to be the best recipe in terms of overall acceptability and textural qualities.

Instant rice cake improved sensory and nutrition properties

Abstract: An instant rice cake having improved sensory properties and nutrition properties is provided to secure an extended quality maintaining period. An instant rice cake comprises the following steps of: kneading rice flour, supplementary materials, an aging inhibitor and functional materials to prepare dough; and inputting the dough in a container and irradiating 600~800W of microwaves to the dough for 1-5 minutes to obtain the instant rice cake. The rice flour is mixed with rice flour with 10~80mum of particle size and other rice flour with 100~300mum of particle size in a mixing ratio of 1 to 9 or 9 to 1. The rice is selected among white rice, brown rice, germinated brown rice and black rice.

Method of extracting natural coloring matter anthocyanins in black rice

Abstract: The invention discloses an extracting method of natural anthocyanin from black rice, which comprises the following steps: immersing black rice in the water at 20-40 deg.c; stewing; adding alcohol solution in two solvent grooves separately; heating to 40-50 deg.c; pumping alcohl solution from one solvent groove to leaching tank bottom; adding anthocyanin solvent into condensing tank; pumping the alcohol solution in the other solvent groove into leaching tank bottom; adding anthocyanin solvent in the condensing tank; distilling the condensing tank in the vacuum; spraying; drying; obtaining the product.

Method for preparing well-nourished rice using short-necked clam

Abstract: A method of producing nutritious cooked rice by heating short-necked clam(Ruditapes philippinarum) exudate, grain containing rice, glutinous rice, proso millet, fruit and the like and then mixing with vegetables is provided. The cooked rice has the taste, flavor and texture of short-necked clam and contains nutrients such as taurine, vitamin B12 and inorganic material in large quantities and is very easy to digest and efficiently absorbed into the body. The nutritious cooked rice is prepared by the steps of: collecting the blue exudate oozed from the body interior of the clam, heating and filtering to remove impurities; pouring 600cc exudate into 100cc brown glutinous rice, proso millet and black rice, 100cc glutinous rice, 30g chestnut, 20g jujube, 20g ginkgo, 10g pine nuts and 5g salt and heating; adding 150g scallop and 5g refined rice wine when rice starts to boil and adding water cress, onion, Pimpinella brachycarpa, mustard leaf and Angelica leaf in the stage that heated rice is allowed to settle by its own heat; and adding seasonings containing 45cc soy sauce, 15cc green onion, 15cc red pepper, 5cc garlic, 15cc sesame salt, 15cc sesame oil, 30cc kelp extract and 30cc wild rocambole.

Bean-jam bun and baking recipe thereof

Abstract: Sweet red-bean bread and its preparation method are provided to reduce a sweet taste slightly by mixing mashed red-bean and glutinous rice cake in making red-bean jam, and to impart the savory taste of walnut to the bread. Sweet red-bean bread comprises: a main body(110) of bread containing 16g of sugar, 12g of butter, 2g of salt, 2g of powdered milk, 3g of yeast, 18g of egg, 7g of water, and 100g of rice flour; and red-bean jam(120) having the same weight as the main body of bread, wherein the rice flour consists of 80~50wt% of polished rice flour and 20~50wt% of black rice flour. In addition, walnut(130) is added to any place of the main body of bread, and the red-bean jam is made by mixing mashed red-bean and glutinous rice cake in a weight ratio of 1:1. A method for preparing the sweet red-bean bread comprises the steps of: making dough by using rice flour as a main ingredient, stuffing the dough with red-bean jam, and baking the dough with red-bean jam.