乳酸菌あきたこまち
Probiotics Rice
ベテランの農産物検査とお米ソムリエが厳選した美味しいモチモチあきたこまち
"Akitakomachi" selected by the expert of rice and the rice sommlier.
乳酸菌あきたこまち玄米
Probiotic Rice
-Akitakomachi-
主食である「お米」を、からだづくりのための食材として利用したいと考え、乳酸菌を成分に含む米の開発に成功！栽培の全行程で乳酸菌を使用し、稲の根の内側と穂の外側から乳酸菌を吸収させて栽培したプレミアムなお米です。普段のごはんを乳酸菌あきたこまち変更するだけで、簡単に食事を通して体内に乳酸菌を取り入れることができます。まして玄米はビタミン、ミネラルの宝庫です。お肌が綺麗になった、血糖値が下がった、おなかの調子が良くなった、コレステロール値が下がった、などのお客様の声を多数いただいております。通常、食感や香りに慣れないと食べづらい玄米ですが、乳酸菌あきたこまちの玄米は玄米そのものに乳酸菌が入っています。玄米の糠成分と乳酸菌は相性がよく、糠を柔らかくし、臭みを消して食べやすくする効果があるのです。玄米モードで炊飯してお召し上がりください。ご自宅で寝かせ玄米を作る際にもぴったりな玄米です。
Probiotic Rice
We wanted to use rice, our staple food, as an ingredient for body building, and succeeded in developing rice that contains lactic acid bacteria as an ingredient! This premium rice is grown by using lactobacilli throughout the entire cultivation process, absorbing lactobacilli from inside the roots and outside the ears of the rice plants. You can easily take in lactobacilli into your body through your diet by simply changing your regular rice to Akita Komachi lactobacilli. In addition, brown rice is a treasure house of vitamins and minerals. We have received many comments from customers that their skin has become beautiful, their blood sugar level has decreased, their stomach has improved, and their cholesterol level has decreased. Normally, brown rice is difficult to eat unless you are accustomed to the texture and aroma, but Lactobacillus Akita Komachi brown rice contains lactic acid bacteria in the brown rice itself. The bran component of brown rice and lactobacillus go well together, softening the bran and removing the smell, making it easier to eat. Please cook rice in the brown rice mode and enjoy. This brown rice is also perfect for making bedded brown rice at home.
乳酸菌あきたこまち
玄米レトルト
HAPA RICE
レンジで簡単、乳酸菌玄米のあきたこまちレトルトパックです（乳酸菌自体の味はありません）。手軽にとれる美容食として腸活にオススメ！ヨーグルトカップ1個分の乳酸菌含有されているのでサプリメント感覚でごはんが食べられます。玄米が入っているとは思えないほど食べやすく、玄米が苦手な方、玄米食を始めてみたい初心者の方にもオススメの品です。おいしさの秘密は、昼夜の寒暖差が激しい地域で作られたあきたこまち。自然の甘みが一粒一粒にギュっと凝縮。玄米の糠成分と乳酸菌は相性がよく、玄米の糠を柔らかくし、臭みを消して食べやすくする効果があります。ランク一等の白米と玄米をブレンド、簡単調理で無理せず続けられます。ごはん一膳分。忙しい方のオフィスランチ、産後の食事、学生の朝ごはん、家庭内で一人だけ玄米食を食べたい方へ。常温で長期保存可能なため、常備非常食にもどうぞ。
Probiotic Packed Cooked Rice
Probiotic Brown Rice
It is a retort pack of Akita Komachi brown rice with lactobacillus acidophilus (lactobacillus itself has no taste). It is recommended for intestinal activity as a beauty food that can be easily taken! Since it contains lactobacilli equivalent to one cup of yogurt, you can eat rice as if it were a supplement. It is so easy to eat that it is hard to believe that brown rice is contained, and is recommended for those who do not like brown rice and for beginners who want to start eating brown rice. The secret to its delicious taste is Akita Komachi, produced in an area with a large difference in temperature between day and night. The natural sweetness is concentrated in each grain. The bran component of brown rice and lactic acid bacteria work well together to soften the bran of brown rice and remove the smell, making it easier to eat. Blended with rank 1 white rice and brown rice, it is easy to prepare and easy to continue. One serving of rice. For busy people who want to eat brown rice for office lunch, postpartum meal, breakfast for students, or just one person in the family. Can be stored at room temperature for a long time, so it can be used as a standing emergency ration.
乳酸菌あきたこまち
焙煎玄米粉
発酵した乳酸菌を使用して栽培されたあきたこまち焙煎玄米粉。そのままでも食べられる主食用の一等米のみを贅沢に使用しているので、味が均一で米の旨味が濃いのが特徴です。また、通常市販されているそのままの玄米と違い、一度玄米を表面温度125℃まで熱して丁寧に手入れ焙煎しております。その後細かい0.2サイズに気流粉砕。焙煎した玄米からは、きな粉のような香ばしさが感じられます。乳酸菌の働きで免疫を高め、玄米の成分と共に食物繊維を多く摂取することが可能です。栄養たっぷりの玄米粉は色々な用途でお使いいただけます。オススメレシピを同封いたします。
エネルギー337kcal, たんぱく質10.6g, 脂質3.1g, 炭水化物72.2g, 食塩 0g （100gあたり）
Roasted Brown Rice Flour
Akita Komachi roasted brown rice powder grown using fermented lactic acid bacteria. Since only first-grade staple rice, which can be eaten as is, is lavishly used, the taste is uniform and the flavor of the rice is rich. In addition, unlike the brown rice usually sold on the market as-is, once the brown rice is heated to a surface temperature of 125°C, it is carefully and carefuly roasted. It is then air flow milled to a fine 0.2 size. The roasted brown rice gives off a kinako (soybean flour)-like aroma. Lactic acid bacteria work to enhance immunity and provide high dietary fiber intake along with brown rice components. Nutritious brown rice flour can be used for various purposes. A recommended recipe is enclosed.
Energy 337kcal, Protein 10.6g, Fat 3.1g, Carbohydrate 72.2g, Salt 0g (per 100g)