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

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...

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