Title:
BROWN RICE FLOUR AND PRODUCTION METHOD OF BROWN RICE FLOUR
Document Type and Number:
Japanese Patent JP2023131522
Kind Code:
A
Abstract:
To provide brown rice flour which can improve textures and flavors of foods using rice bran flour by reducing not only a particle size of albumen but also a particle size of rice bran to reduce an average particle size of rice bran flour and suppressing a starch damage degree to be low.SOLUTION: Brown rice flour contains polished rice flour and rice bran flour and has the following physical properties: a starch damage degree is 4% or lower, and an average particle size is 220 μm or lower, and a water content in the saturated state is 100 g/100 g (g-water/g-drymatter) or lower. Foods using the brown rice flour such as bread can have better feel on the tongue, and rice bran is prevented from sucking much more water, and sticky texture like rice cake which arises when foods such as bread are baked is fixed.SELECTED DRAWING: Figure 1
Inventors:
KANO YOSHIHIRO
Application Number:
JP2022036339A
Publication Date:
September 22, 2023
Filing Date:
March 09, 2022
Export Citation:
Assignee:
TOYO RICE CO LTD
International Classes:
A23L7/10
Attorney, Agent or Firm:
Mitsuhiro Matsunaga
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