JPS56169552A - Improving method of rice quality - Google Patents

Improving method of rice quality

Info

Publication number
JPS56169552A
JPS56169552A JP7048280A JP7048280A JPS56169552A JP S56169552 A JPS56169552 A JP S56169552A JP 7048280 A JP7048280 A JP 7048280A JP 7048280 A JP7048280 A JP 7048280A JP S56169552 A JPS56169552 A JP S56169552A
Authority
JP
Japan
Prior art keywords
rice
dispersion
bran
barley
maize
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
JP7048280A
Other languages
Japanese (ja)
Inventor
Tsuneyuki Iwata
Isao Hayakawa
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to JP7048280A priority Critical patent/JPS56169552A/en
Publication of JPS56169552A publication Critical patent/JPS56169552A/en
Pending legal-status Critical Current

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  • Cereal-Derived Products (AREA)

Abstract

PURPOSE: To improve the taste and nutritive value of rice, by adding a dispersion of vitamin E and an extracted and purified unpolished rice, barley or wheat, bran thereof, soybean, maize, etc. in a paste to rice during cooking thereof.
CONSTITUTION: Vitamin E is mixed with a purified extract of unpolished rice, barley or wheat, bran thereof, soybean, maize, milo, etc. with water or a solvent and dispersed in a natural paste, e.g. carrageenan, and the resultant dispersion is then mixed with rice during cookng thereof. A gelatinized dispersion packaged in a tube or molded in the form of rice grains and filled in a starchy capsule may facilitate the use thereof.
COPYRIGHT: (C)1981,JPO&Japio
JP7048280A 1980-05-26 1980-05-26 Improving method of rice quality Pending JPS56169552A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP7048280A JPS56169552A (en) 1980-05-26 1980-05-26 Improving method of rice quality

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP7048280A JPS56169552A (en) 1980-05-26 1980-05-26 Improving method of rice quality

Publications (1)

Publication Number Publication Date
JPS56169552A true JPS56169552A (en) 1981-12-26

Family

ID=13432775

Family Applications (1)

Application Number Title Priority Date Filing Date
JP7048280A Pending JPS56169552A (en) 1980-05-26 1980-05-26 Improving method of rice quality

Country Status (1)

Country Link
JP (1) JPS56169552A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH07274892A (en) * 1994-04-01 1995-10-24 Nikken Kasei Kk Production of taste-modifying material from rice bran
WO2013077412A1 (en) * 2011-11-25 2013-05-30 株式会社カネカ Cooked rice improving agent

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH07274892A (en) * 1994-04-01 1995-10-24 Nikken Kasei Kk Production of taste-modifying material from rice bran
WO2013077412A1 (en) * 2011-11-25 2013-05-30 株式会社カネカ Cooked rice improving agent

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