The objective of this study was to develop brown rice tofu using kudzu and the non-glutinous rice cultivar Haenuki and glutinous rice cultivar Himenomochi produced in Yamagata prefecture. The apparent amylose contents of the starches from Haenuki, Himenomochi, and kudzu were approximately 18.0 %, 0 %, and 26.1 %, respectively. Next, the brown rice samples were roasted and milled. Flour particles with a size＞212 µm were the most abundant, and the damaged starch contents of these flours were low at approximately 5.1 % to 5.2 %. The water absorption rate of the rice flour samples gradually increased at 50 °Cto 70 °C. In contrast, that of kudzu flour drastically increased at 60 °Cto 100 °C. Brown rice tofu could be produced when 7.5 g or 15.0 g of the rice flours were used. The b* values of these tofu samples increased with increasing flour content. By textural analysis, a low breaking strength in Himenomochi tofu and high adhesiveness in Haenuki tofu were observed when 15.0 g of the flour samples were used, indicating an increase in softness and stickiness, respectively. Additionally, sensory analysis revealed that 15.0 g of Haenuki flour was the most appropriate for the production of brown rice tofu among the tested tofu. These results may provide useful information for ‘kawari tofu’ industries.
Black garlic was produced using germinated garlic to increase the functional ingredient, cycloalliin. Compared to fresh garlic with 430 mg cycloalliin/100 g, black garlic made using germinated garlic heated at 70 °Cfor 14 days had 2.6 times higher cycloalliin content (1100 mg/100 g) and black garlic made from fresh garlic had 1.6 times higher cycloalliin content (680 mg/100 g). The increase in cycloalliin content was due to an increase in isoalliin, a precursor of cycloalliin, due to germination. In this report, it was clarified that it is possible to increase cycloalliin with only a simple germination treatment.