Abstract:
PURPOSE: A rice extract for preventing, relieving, or treating sleep disorder, anxiety, or depression is provided to reduce sleep latency and to enhance non-REM sleep and sleeping time without side effects. CONSTITUTION: A pharmaceutical composition for preventing or treating sleep disorder, anxiety, or depression contains rice extract as an active ingredient. The rice extract is prepared using water, an organic solvent, or a mixture thereof. The organic solvent includes low carbon number alcohol, hexane, acetone, ethyl acetate, chloroform, or diethyl ether. The rice extract is a low carbon number alcohol extract, an ethanol extract, a hexane extract, or a fraction. A food composition for preventing or treating sleep disorder, anxiety, or depression contains the rice extract as an active ingredient. An anti-histaminic agent contains the rice extract as an active ingredient.
Abstract:
PURPOSE: A composition containing phloroglucinol or phlorotannins is provided to ensure affinity to a GABA_A-benzodiazepine receptor and to treat insomnia and anxiety. CONSTITUTION: A composition for activation of GABA_A-benzodiazepine receptor contains phloroglucinol or phlorotannins as an active ingredient. The composition is a pharmaceutical composition for treating anxiety, convulsion, and insomnia. A food composition for relieving anxiety and convulsion and improving deep sleep and sedation contains phloroglucinol or phlorotannins. The composition is manufactured in the form of a tablet, powder, granule, or capsule.
Abstract:
PURPOSE: A producing method of fried fish paste containing rice powder and glutinous rice powder paste is provided to offer the chewy texture to the fish paste. CONSTITUTION: A producing method of fried fish paste containing rice powder and glutinous rice powder paste comprises the following steps: thawing frozen surimi, and grinding the surimi before mixing with edible salt; mixing the surimi mixture with glutinous rice powder, non-glutinous rice powder, or their mixture in a paste form; adding soybean protein, sugar, egg white, and xylose into the mixture to obtain final mixture; molding the final mixture into the fixed shape, and firstly frying the mixture using 140-160 deg C soybean oil for 2-4 minutes; cooling the firstly fried product for 2-4 minutes, and secondly frying the obtained product using the using 140-160 deg C soybean oil for 2-4 minutes; and vacuum packaging the obtained fried fish paste after removing the oil and cooling.