Method of Producing Processed Brown Rice
AssigneeKao Corporation
InventorsYuuki Nakayoshi, Hiroyuki Nakayama, Yoji Kameo
Life of this patent
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Abstract
A method of producing processed brown rice, containing at least the steps of: subjecting raw brown rice to heat-moisture treatment using water vapor having a temperature of from 110 to 150° C. for from 5 to 90 minutes; and subjecting the brown rice after the heat-moisture treatment to heat treatment at a temperature of from 80 to 100° C. for from 5 to 90 minutes.
Claims17
A method of producing processed brown rice, comprising at least the steps of:
- washing raw brown rice, and then subjecting the raw brown rice to heat-moisture treatment using water vapor having a temperature of from 110 to 150° C. for from 5 to 90 minutes;
- and
- subjecting the brown rice after the heat-moisture treatment to heat treatment at a temperature of from 80 to 100° C. for from 5 to 90 minutes.
Processed brown rice comprising cycloartenol in an amount of 6.4 mg or more per 100 g of dried form of the processed brown rice.
Processed brown rice comprising 24-methylenecycloartanol in an amount of 4.5 mg or more per 100 g of dried form of the processed brown rice.
Processed brown rice comprising cycloartenol and 24-methylenecycloartanol in an amount of 11.0 mg or more in total per 100 g of dried form of the processed brown rice.
Dependencies are inferred from the claim text.