PROBLEM TO BE SOLVED: To provide food utilizing polyphenol components of Sorghum which is obtained as a result of product development for making use of the functionality of the polyphenol components while focusing attention on the polyphenol components richly falling in the Sorghum, and effectively utilizing the polyphenol components of miscellaneous cereals such as the Sorghum particularly, to give additional value to the miscellaneous cereals richly containing fibers, minerals, physiologically active components and the like which are limited in such easy use as to be mixed with rice and boiled.SOLUTION: The food is obtained by utilizing polyphenol components richly falling in kernels of red grain seeds and black grain seeds of Sorghum (otherwise known as corn, kaoliang, or Sorghum bicolor L. in scientific name).COPYRIGHT: (C)2012,JPO&INPIT【課題】本発明は、タカキビに豊富に含まれるポリフェノール成分に着目し、その機能性を活用する製品開発を行って、従来、繊維、ミネラル、生理活性成分などが多く含まれている雑穀が、米に混ぜて炊く等の簡単な利用にとどまっているのを、雑穀、特にタカキビのポリフェノール成分を有効に利用し、雑穀に付加価値をつけて市場に提供しようとするものである。【解決手段】タカキビ(モロコシ、コウリャン、学名Sorghum bicolor L.)の紅穀種、黒穀種の穀粒に豊富に含まれるポリフェノール成分を利用して製造した食品。【選択図】 図1
