Rice bran flour and method of making thereof

Details Rice bran flour and method of making thereof Rice bran flour and method of making thereof

2011-01-11

2011-01-11

Becker, Drew E (Department: 1782)

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Plant material is basic ingredient other than extract,...

C426S465000, C426S483000, C426S518000, C426S520000

Reexamination Certificate

active

07867543

ABSTRACT:
This invention discloses a method for making rice bran flour by treating rice bran under high pressure and high temperature for a long period of time in two separate steps, the method comprising: husking and grinding the rice, then collecting the rice bran; inactivating the lipase of the rice bran; treating the rice bran under high pressure and high temperature; drying and screening the rice bran; treating the rice bran flour so obtained under high pressure and high temperature again; and cooling the rice bran. Said rice bran flour made from said method is effective in lowering glycosylated hemoglobin and increasing insulin of diabetes mellitus patients.

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patent: 5275836 (1994-01-01), Lewis et al.
patent: 5753283 (1998-05-01), Hammond
patent: 2005-000049 (2005-01-01), None
patent: WO 01/21012 (2001-03-01), None
Qureshi et al., “Effects of stabilized rice bran, its soluble and fiber fractions on blood glucose levels and serum lipid parameters in humans with diabetes mellitus Types I and II”, Journal of Nutritional Biochemistry 13 (2002) 175-187, Elsevier Science Inc.

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