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Title:
PROCESSED BROWN RICE, FERMENTED FOOD, AND METHOD FOR MANUFACTURING PROCESSED BROWN RICE
Document Type and Number:
WIPO Patent Application WO/2015/025969
Kind Code:
A1
Abstract:
[Problem] To provide processed brown rice, in which the content of free ferulic acid that contributes to the amelioration of dementia, etc., can be increased, and a fermented food. [Solution] High water pressure-treated processed brown rice characterized by being obtained by applying a hydrostatic pressure of 100-600 MPa to brown rice in water at 0-35°C to thereby increase the content of free ferulic acid in the brown rice, and, immediately after the application of the hydrostatic pressure, drying the brown rice. A fermented food such as bread, sake or sake lees that is manufactured using the processed brown rice as a starting material, characterized in that the content of free ferulic acid in the fermented food has been increased by fermenting the processed brown rice as such using a yeast or pregelatinizing the processed brown rice and then fermenting the same using a yeast.

Inventors:
INOUE Tadashi (INC. 397, Ohno, Kouyaguchi-cho, Hashimoto-sh, Wakayama 07, 〒6497207, JP)
NAKASHIMA Daizo (INC. 2177-1, Dachi-cho, Toki-sh, Gifu 01, 〒5095401, JP)
Application Number:
JP2014/072069
Publication Date:
February 26, 2015
Filing Date:
August 22, 2014
Export Citation:
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Assignee:
KADOMASAYA, INC. (397 Ohno, Kouyaguchi-cho Hashimoto-sh, Wakayama 07, 〒6497207, JP)
CHIGONOIWA SYUZOU, INC. (2177-1, Dachi-cho Toki-sh, Gifu 01, 〒5095401, JP)
International Classes:
A23L7/10; A21D2/36; A23L7/104; C12G3/02
Foreign References:
JP2001292713A2001-10-23
JP2005229904A2005-09-02
JP2008167730A2008-07-24
JP2010063454A2010-03-25
JP2007202504A2007-08-16
Other References:
MIWAKO KINEFUCHI ET AL.: "Accumulation of GABA in Brown Rice by High Pressure Treatment", JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY, vol. 46, no. 5, 1999, pages 323 - 328
T. SHIGEMATSU ET AL.: "Bioconversion of Glutamic acid to y-Aminobutyric acid (GABA) in Brown Rice Grains Induced by High Pressure Treatment", JAPAN JOURNAL OF FOOD ENGINEERING, vol. 11, no. 4, 2010, pages 189 - 199
TOMOYUKI FUJITA: "Study on the polyphenolic constituents in wheat after high hydrostatic- pressure treatment", IIJIMA KINEN SHOKUHIN KAGAKU SHINKO ZAIDAN HEISEI 20 NENDO NENPO, 2010, pages 201 - 206
Attorney, Agent or Firm:
FUKUSHIMA Hajime (4-9-5-1-305, Minamimukonosou Amagasaki-sh, Hyogo 33, 〒6610033, JP)
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