Method for preparing sprouting unpolished rice and sprouting unplished rice made by same

A technology for germinating brown rice and brown rice, applied in food preparation, food preservation, food science and other directions, can solve the problems of long germination process, inconvenient cooking, rough taste and odor of brown rice, etc., and achieve the effect of high safety and excellent taste

Inactive Publication Date: 2004-06-09
CJ CHEILJEDANG CORP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0012] However, despite the aforementioned various technologies, there is a continuing need to improve the quality of germinated brown rice because these technologies cannot completely solve the problems such as longer germination process, longer cooking time, inconvenience of cooking, rough taste and odor of residual brown rice after cooking. the quality of

Method used

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  • Method for preparing sprouting unpolished rice and sprouting unplished rice made by same
  • Method for preparing sprouting unpolished rice and sprouting unplished rice made by same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] The non-waxy brown rice was ground to a level of 98.8% by weight based on the weight of the rough rice, and then the brown rice was soaked in a germination tank filled with 40° C. pH 6 germination water. After soaking, air was injected through the air injection pipe installed in the lower part of the germination tank while the brown rice was germinated for 20 hours and the germination water was replaced twice at intervals of 7 hours. The germinated brown rice obtained from the germination step was washed with clean water, sealed and packaged, and then the brown rice was autoclaved at a temperature of 121° C. by injecting steam into the jacket of the pressure cooker for 20 minutes. Thereafter the brown rice is quickly cooled with cold water. The germinated brown rice obtained from the high temperature and high pressure treatment step was then dried to a final moisture content of 15% by weight using hot air at 60°C.

Embodiment 2

[0044] The non-waxy brown rice was ground to a level of 98.8% by weight based on the weight of the rough rice, and then the brown rice was soaked in a germination tank filled with 40° C. pH 6 germination water. After soaking, air was injected through the air injection pipe installed in the lower part of the germination tank, while the brown rice was germinated for 20 hours and the germination water was replaced twice at an interval of 8 hours. The germinated brown rice obtained from the germination step was washed with clean water, sealed and packaged, and then the brown rice was autoclaved at a temperature of 121° C. by injecting steam into the jacket of the pressure cooker for 20 minutes. The brown rice was then rapidly cooled with cold water to obtain germinated brown rice having a moisture content of 34% by weight.

Embodiment 3

[0046] The non-waxy brown rice was ground to a level of 97.6% by weight based on the weight of the rough rice, and then the brown rice was soaked in a germination tank filled with 40° C. pH 6 germination water. After soaking, air was injected through the air injection pipe installed in the lower part of the germination tank, while the brown rice was germinated for 20 hours and the germination water was replaced twice at an interval of 8 hours. The germinated brown rice obtained from the germination step was washed with clean water, sealed and packaged, and then the brown rice was autoclaved at a temperature of 121° C. by injecting steam into the jacket of the pressure cooker for 20 minutes. Thereafter the brown rice is quickly cooled with cold water. Subsequently, the germinated brown rice obtained from the high temperature and high pressure treatment step was dried to a final moisture content of 15% by weight using hot air at 60°C.

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PUM

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Abstract

This germinated brown rice is produced by thinning cuticular layers of outer surfaces of the brown rice by slightly polishing the rice, soaking the slightly-polished brown rice in weakly acidic germinating water, blowing air thereinto, germinating the rice by exchanging the germinating water at specified time intervals, and treating the brown rice of which the germination has been completed at high temperature under high pressure. The germinated brown rice thus produced is excellent in the mouth feel, easily cooked, even in an ordinary family, and excellently safe from microorganisms.

Description

technical field [0001] The present invention relates to a method for producing germinated brown rice having improved taste and cooking properties without microbial contamination and germinated brown rice produced thereby. The present invention particularly relates to a method for preparing germinated brown rice which has better taste than conventional germinated brown rice, is easy to cook at home, and has higher safety against microbial contamination by controlling the conditions of the germination process, and the germinated brown rice produced thereby. Background technique [0002] The structure of brown rice consists of three layers of rice bran including pericarp layer, seed coat layer and aleurone layer from the outermost layer, germ which occupies a small part at the base of rice grains, and endosperm which occupies most of the remaining part. The endosperm is mainly composed of starch and is the edible part of rice. [0003] Compared with white rice, unrefined brown...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/20A23L7/10A23L7/152A23L7/196A23L7/20
CPCA23L1/182A23L1/172A23L7/152A23L7/196
Inventor 金湘猷朴炫埈卞上珍
Owner CJ CHEILJEDANG CORP
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