2021/3/7  
Researchers tout health benefits of amazake (2020/12/18)
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  • 英文 English 
    Researchers tout health benefits of amazake (2020/12/18)

    Amazake is a Japanese beverage made from fermented rice. In a new study, researchers explored the rich array of health benefits offered by this traditional beverage. The Agriculture and Food Agency, which supported the study, hopes the findings will give a boost to the domestic rice market.

    Add chai seeds into the cup. Then pour in soy milk and amazake. Mix for a few seconds and this tasty beverage is ready to drink.

    This dish is taro balls mixed with sweet potato balls, bean curd, and amazake. The traditional Japanese beverage of Amazake is a versatile and delicious, official say. Although there is no added sugar, it has a sweet taste due to the fermentation process. It's also rich in vitamins and minerals.

    Wang An-shih
    Agriculture and Food Agency official
    Because the amino acids and free fatty acids in fat are reduced, it's easier to digest. It aids digestion. Amazake can improve the complexion, physical health, and digestion.

    To stimulate the domestic market for rice, the Agriculture and Food Department supported research on amazake by a team at Taipei Medical University. Researchers analyzed the nutritional profile of amazake made from local rice. They found that compared to Japanese brands, made-in-Taiwan amazake is just as rich in minerals such as calcium, magnesium, potassium, zinc and Vitamin B3. The fermentation process can also increase kojic acid, which researchers said has skin-lightening effects.

    Dr. Shih Chun-kuang
    Taipei Medical University
    In terms of whitening the skin, the rice fermentation process creates a substance called kojic acid, which has been found in research to inhibit an activity called tyrosinase. Tyrosinase is a key enzyme for the formation of melanin. If tyrosinase is suppressed, the formation of melanin can be inhibited, and that has a great potential to whiten skin.

    Dr. Shih Chun-kuang, an associate professor at Taipei Medical University, analyzed the nutritional profile of amazake made from three domestic varieties of rice: Taiken No. 9, Taoyuan No. 3, and Black Glutinous Rice. They were compared against the nutritional profile of Japanese amazake. The study found that among the four, amazake made with Taiken No. 9 had the highest zinc content. Amazake made with Taoyuan No. 3 had the lowest fat content. Lastly, Black Glutinous Rice amazake has the highest calcium, magnesium, and potassium, and the lowest carbohydrate content.

    Dr. Shih Chun-kuang
    Taipei Medical University
    The findings show that black glutinous rice has more functional ingredients, so amazake made using it has a slightly better effect in terms of antioxidation, suppressing high blood pressure, or whitening skin. However, the other two types of rice are also good. It's just that black glutinous rice is stronger in some aspects. You should still consult a doctor to see how much you can drink.

    Wang An-shih
    Agriculture and Food Agency official
    Domestic rice consumption has been declining. Especially in the past few years - in the 1970s and 1980s, each person ate about 90 kilograms of rice a year. Last year, that was down to just 45 kilograms

    Rice consumption per capita has plummeted in Taiwan, says the Agriculture and Food Administration. It hopes to help amazake take off in Taiwan, to revitalize rice demand in the domestic market.
    中文 Chinese  
    拓展國產稻米市場 農委會與北醫攜手研究甘酒

    用米發酵製成的甘酒,是日本的傳統飲品,農委會與北醫對國產米製成的甘酒進行研究,發現營養成分比日本還高,希望這項研究成果,能替國產稻米開發更豐富多元的市場。

    奇亞籽、豆漿、甘酒,依序倒入杯中,攪一攪,一杯好喝的飲品就完成了。

    這碗豆花裡,甘酒加上常見的芋頭圓、地瓜圓,也能蹦出新滋味。農糧署表示,日本傳統的甘酒健康又美味。由於甘酒製造過程經過發酵,儘管不添加糖,還是保有甜味。重要的是,甘酒富含維生素和礦物質。

    [[農糧署北區分署長 王安石]]
    "游離胺基酸還有游離脂肪酸,脂肪都降低了,更容易消化,對我們人體的消化會有幫助。甘酒確實具有養顏、保健,還有助消化的功能。"

    農委會農糧署為擴大國產稻米市場,輔導台北醫學大學對甘酒進行研究,分析國產稻米製成甘酒的營養成分,研究發現,相較日本甘酒,台灣甘酒所含礦物質,包括鈣、鎂、鉀和維生素B3等含量更高,且發酵過程還可以增加麴酸,達到美白效果。

    [[北醫保健營養學系副教授 施純光]]
    "在美白方面,因為將這個米發酵之後,它會產生一種麴酸的物質,這個物質在研究發現,它會抑制一種叫酪胺酸酶的活性,這個酪胺酸酶又是形成黑色素的一個關鍵的酵素,抑制了這個酪胺酸酶的話,就可以抑制黑色素的形成,在皮膚的美白方面扮演相當大的潛力"

    北醫保健營養學系副教授施純光,將台稉9號、桃園3號及黑糯米等三種國產稻米製成的甘酒,與日本甘酒進行營養成分分析,發現台稉9號甘酒的鋅含量最高,桃園3號甘酒則是脂肪含量最低,而黑糯米甘酒的鈣、鎂、鉀等含量最高,而且碳水化合物含量最低。

    [[北醫保健營養學系副教授 施純光]]
    "在做的結果,發現黑糯米它的機能性成分是比較高一點的,所以在抗氧化或是抑制高血壓,或是美白這方面,在黑糯米的效果有稍微好一點。不過另外兩種也有好的效果,只是黑糯米在某個方面是強一點。不過喝的時候,還是需要請醫師評估自己的身體狀況"

    [[農糧署北區分署長 王安石]]
    "我們國內的米食消費量確實有在下降的趨勢,尤其從這幾年來,可以觀察到從民國60、70年代的人,平均消費量每人大概90幾公斤,至於去年只有剩下45公斤,一半不到"

    國人飲食習慣改變,導致稻米消費量暴跌,農糧署希望可以推廣國產甘酒,拓展國產稻米市場。

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